1 pound bulk sausage
1 (10 3/4 ounce) can Cheddar cheese soup
1 cup (4 ounce) shredded Cheddar cheese
2/3 cup water
3 cups biscuit/baking mix
Cook, drain and crumble sausage.
Combine soup, cheese and water in bowl. Stir in biscuit mix until blended. Add sausage. Stir until blended. Fill greased muffin cups three-fourths full. Bake at 350 degrees F for 20-25 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes before removing from pan.
Makes 1 1/2 to 2 dozen muffins.