Sausage and Cheese Muffins

YUM.  These muffins are amazing!  Biz and I were lucky enough to be invited to the LSU/Auburn game two weeks ago at Auburn, and we brough these to contribute to the awesome tailgate where we were. (Of course, LSU was unlucky enough to lose, but that's a different story.)  This recipe is from my sister, who has perfected it, and now we're all lucky enough to learn from her.  I promise--you want these for your next breakfast, brunch, tailgate, or whenever.  You'll love them!

Sausage and Cheese Muffins

1 lb. hot ground pork sausage
1/2 - 1 small onion, chopped
3 cups all-purpose baking mix
1 (10.75 oz) can condensed fiesta nacho cheese soup
1 1/2 cups (6 oz) shredded Cheddar cheese
3/4 cup water

Cook sausage and onion in a large skillet over medium to med-high heat, stirring until it crumbles and no longer pink.  Drain and cool. 

Preheat oven to 375.  Combine sausage, baking mix, and shredded cheese in a large bowl.  Make a well in the center of the mixture.  Stir together the soup and water; add to sausage mixture, stirring just until dry ingredients are moistened.  Spoon until lightly greased muffin tins, filling to tops of cups.  Bake for 20-25 minutes or until lightly browned.