Adapted from George Stella’s ham and cheddar morning muffins recipe from his book Livin’ Low Carb, these savory breakfast muffins are moist and delicious. Excellent either warm or at room temperature (we love them even the day after!), the hotlinks added a little kick mixed with the salty shredded cheddar cheese.

Ingredients:

• 1/4 cup wheat bran
• 1 1/2 cups soy flour
• 1 cup chopped Louisiana hotlinks sausage
• 1 cup shredded cheddar cheese
• 3 eggs
• 3/4 cup soy milk
• 1/2 cup club soda
• 4 tbs agave nectar
• 1 1/2 tsp baking powder

Directions:

1. Preheat oven to 375F.
2. Grease 12 muffin tins with cooking spray and set aside.
3. In a bowl, mix all ingredients until well combined.
4. Fill each muffin cup up to 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted comes out clean.
5. Remove from oven and let cool 5 minutes before transferring to wire rack.  Serve warm or at room temperature.

Note:  Leftovers can be refrigerated in an airtight container.

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