My kids love sausage and pancakes but making them during the week was out of the question. I purchased the frozen variety on a stick but didn't like the calories, additives or price. This version of pigs-in-a-blanket is a great alternative that's much more cost effective.—Lisa Dodd, Greenville, South Carolina
- 1 pound reduced-fat bulk pork sausage
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 large egg, lightly beaten
- 2 cups fat-free milk
- 2 tablespoons canola oil
- 2 tablespoons honey
- Maple syrup, optional
- Preheat oven to 350°. Coat mini-muffin cups with cooking spray.
- Shape sausage into forty-eight 3/4-in. balls. Place meatballs on a rack coated with cooking spray in a shallow baking pan. Bake 15-20 minutes or until cooked through. Drain on paper towels.
- In a large bowl, whisk flour, sugar, baking powder, salt and spices. In another bowl, whisk egg, milk, oil and honey until blended. Add to flour mixture; stir just until moistened.
Place a sausage ball into each mini-muffin cup; cover with batter. Bake 20-25 minutes or until lightly browned. Cool 5 minutes before removing from pans to wire racks. Serve warm with syrup if desired.
Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To use, microwave each muffin on high for 20-30 seconds or until heated through. Yield: 4 dozen.
Originally published as Pigs in a Pool in Healthy Cooking Annual Recipes Annual 2014
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