Pigs in a Pool
Total TimePrep: 45 min. Bake: 20 min.
- 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 48 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 until cooked through, 15-20 minutes. 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 in each mini muffin cup; cover with batter. Bake until lightly browned, 20-25 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm, with syrup if desired.
Freeze option: Freeze cooled muffins in tightly closed freezer containers. To use, microwave each muffin on high until heated through, 20-30 seconds.
Editor's NoteThis recipe was tested in a 1,100-watt microwave.
Nutrition Facts4 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.
Follow along as we show you how to make these fantastic recipes from our archive.
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.
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.
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.
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!
Sep 22, 2014
Even my youngest, very fussy, grandson loved these