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Country Sausage Muffins

1/2 lb Sausage, pork bulk
1 c Flour, all-purpose
1 c Cornmeal, self-rising
2 oz Pimiento, chopped; drained
8 oz French onion dip
1/2 c Milk


Brown sausage, stirring to crumble; drain well, reserving 2 tablespoons drippings. Combine flour, cornmeal, sausage, and pimiento; add reserved drippings, onion dip, and milk. Stir just enough to moisten dry ingredients.

Fill greased muffin cups 2/3 full. Bake at 425 degrees for 20 to 25 minutes or until golden brown.




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