Pigs in a Pool Recipe
Pigs in a Pool Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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 wasn't keen on 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
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. Bake: 20 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

4 mini muffins (calculated without syrup): 234 calories, 10g fat (3g saturated fat), 45mg cholesterol, 560mg sodium, 26g carbohydrate (9g sugars, 1g fiber), 10g protein. Diabetic Exchanges: 1-1/2 starch, 1 medium-fat meat, 1/2 fat.

  • 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
  1. Preheat oven to 350°. Coat mini-muffin cups with cooking spray.
  2. 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.
  3. 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.
  4. 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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Reviews forPigs in a Pool

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MY REVIEW
brianneosborn User ID: 1758607 272855
Reviewed Sep. 10, 2017

"These turned out really well, and my whole family enjoyed them. I did need to make some changes though.

First, I don't have time to bake several batches of mini muffins, so I used standard muffin tins and papers, and it made about a dozen and a half. I kept the temperature the same and baked them for 30 minutes. I also don't have time to make sausage balls, so I just cooked up ground sausage and used my small cookie scoop to drop some into each muffin cup.
The recipe sounded a little bland, so I made a few additions: I doubled the cinnamon and nutmeg and added 1 tsp each of vanilla and maple extracts.
I agree with another reviewer that these were too salty for my taste; next time I will try using 1/2 tsp and hope that the salt in the sausage will be enough to make up for the other 1/2.
Overall, I'm really pleased with these. The extras went into the freezer for quick breakfasts, and I'll definitely be making some more."

MY REVIEW
horsie2x User ID: 8696118 261468
Reviewed Feb. 17, 2017

"This is an excellent idea and can't wait to try it. I gave it 5 stars because I think my grandson is going to love these. I always make him some sort of muffin to eat on the way to school everyday. One question I have is can syrup be added to the inside of the muffin before baking? That way it's a true complete muffin to eat on the go."

MY REVIEW
chubbzbar User ID: 4175508 248577
Reviewed May. 24, 2016

"I followed the recipe exactly and I was so disappointed. Number one -- the cooking time is too long -- I pulled my mini-muffin pans at 15 minutes but they were still much more than lightly browned. I know that the salt is added to activate with the baking powder to raise the "muffins" but much too salty for me and I like salt. I am still totally intrigued by this idea so I am going to try making regular size muffins in paper cups with the sausage. I got a Honey Muffin recipe from TOH that I am going to try to make work -- Since this is an award winning recipe -- I really am wondering what I did wrong."

MY REVIEW
amandalina03 User ID: 6664504 230690
Reviewed Aug. 4, 2015

"This is my kids favorite breakfast treat! It was published Taste of Homes Ultimate Freezer Recipe Magazine. Which has many favorites of ours! Can't go wrong with their award winning recipes!

But back to this recipe! Great for a real breakfast for you or your kids! Make a batch or two and freeze them. 20-30 seconds in the microwave and they are heated through.
***** 5 stars are earned here!"

MY REVIEW
bjthedj User ID: 2720624 153297
Reviewed Sep. 22, 2014

"Even my youngest, very fussy, grandson loved these"

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