Wonderful Loaded Breakfast Muffins

WONDERFUL LOADED BREAKFAST MUFFINS
1 T. vegetable oil
8 oz. uncooked breakfast sausage, casings removed
½ c. finely chopped red onion
3 c. fresh baby spinach
PAM
2 c. flour
2 t. baking powder
½ t. baking soda
1 t. salt
1 t. black pepper
6 T. butter
1 ¼ c. buttermilk
2 eggs
1 c. shredded sharp cheddar cheese
2/3 c. finely diced apple
Finely chopped fresh chives, garnish

1. Heat oil in medium frying pan over medium-high heat until shimmering.
2. Add sausage and onion and cook, breaking up meat into crumbles with wooden spoon, until browned and cooked through.
3. Add spinach and cook 1-2 minutes, until wilted.
4. Remove from heat and set aside to cool to room temp.
5. Place a rack in middle of oven and preheat oven 375.
6. Coat the wells of standard 12-well muffin pan with PAM, generously. Set aside.
7. Whisk flour, baking powder, baking soda, salt and pepper in large bowl and set aside.
8. Melt butter and place in medium bowl to cool to room temp.
9. Add buttermilk and eggs to butter and whisk until combined.
10. Pour the buttermilk mixture into the flour mixture and mix with a wooden spoon until just combined, some lumps are fine.
11. Add the sausage mixture, sprinkle with cheese and apple and fold until just combined.
12. Divide batter among the muffin wells (it will be very full.)
13. Sprinkle with chives.
14. Bake until tops begin to brown and toothpick inserted in center comes out clean, 20-15 minutes.
15. Place pan on wire rack and let cool 5 minutes. Run knife around each muffin to loosen, and transfer to rack. Serve warm or room temp.
    *Freezes very well. Store leftovers in airtight container in ref. Reheat thaw or cold muffins in 300 oven for 10 minutes.