Italian Sausage Muffins

From the cookbook, "Let's Bake" by the Food Allergy Gourmet.

My family loves these for breakfast and with soup for lunch. To me, they taste like a sausage and biscuit sandwich from a famous fast food restaurant.

The recipe for the Food Allergy Gourmet Basic Flour Mix is included in "Let's Bake!" and is also available premixed for your convenience from the Food Allergy Gourmet.

2 cups Food Allergy Gourmet Basic Flour Mix (See Above)
1 tablespoon baking powder
3/4 teaspoon salt
1 tablespoon dry egg replacer
1 tablespoon sugar
1/4 teaspoon cayenne pepper
1 teaspoon minced fresh rosemary
1 link Italian sausage crumbled and cooked
1/4 cup minced red bell pepper
1 cup rice milk
1/4 cup extra virgin olive oil
1/4 cup water

Equipment: Wire cooling rack, 12 cup muffin pan, paper cupcake liners.

Preheat oven to 350 degrees. Place paper liners in a 12 cup muffin pan.
Crumble the sausage link into a skillet and sauté over medium heat until cooked through and browned. Add the minced red pepper and sauté for 2-3 minutes until they begin to soften. If any large chunks of sausage remain, break or cut them up into smaller pieces.
In a bowl, combine the flour, baking powder, salt, dry egg replacer, sugar, cayenne and rosemary.
Combine the rice milk, olive oil and 1/4 cup water in the bowl of the mixer.
Turn the mixer on low and slowly add the dry ingredients. Scrape down the bowl and mix on medium until combined. Add the sausage and pepper mixture and mix until just combined.
Fill each muffin cup with about 1/4 cup batter using a 1/4 measuring cup or an ice cream scoop.
Bake in the center of the oven for 25 minutes. Let the muffins sit in the pan for a few minutes, then remove to a wire rack to cool.