Sausage Breakfast Muffins

Made these one day dreaming about the taste of spicy Italian sausage and how much I miss it. They are not spicy at all well it depends on what type of sausage you use but any will do.

2 C flour
3 teaspoons baking powder
1/4 teaspoon salt
3 Tablespoons sugar
250g (1 pkg of 12 or more links) Roastbrautwurst (these are very similar it mild American breakfast sausage links) sliced med. thin and fried in oil or fat.
2 Tablespoons of fat from the pan you fried the meat in
1 egg
1 C milk
grease muffin tins baking cups do not work very well need to use greased tins.

Fry sliced sausages until cooked thru and a little bit crispy in about 2 tablespoons of oil or fat. Save the fat dont dump it out when the sausage is done frying.
Mix dry ingredients together well. In a separate bowl beat egg, milk and grease together. Add meat pieces to flour mix and stir to coat. Pour liquid into dry and mix only until all flour is moistened. The trick to making fluffy muffins is to NOT over mix them. Stir just until alldry ingredients are moistened.
Spoon into greased muffin tin fill about 2/3 full
Bake at 425°F (about 220°C) for 20 min or until the tops have slightly browned or you do the springy test or poke them with a toothpick.