Taste of Home
Pigs in a Pool
TOTAL TIME: Prep: 45 min. Bake: 20 min.
YIELD: 4 dozen.
My kids love sausages and pancakes but making them during the week was out of the question. I bought 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 tasty, thrifty alternative. —Lisa Dodd, Greenville, South Carolina
Ingredients
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1 pound reduced-fat bulk pork sausage
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2 cups all-purpose flour
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1/4 cup sugar
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1 tablespoon baking powder
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1 teaspoon salt
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1 large egg, room temperature, lightly beaten
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2 cups fat-free milk
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2 tablespoons canola oil
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2 tablespoons honey
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Maple syrup, optional
Directions
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1.
Preheat oven to 350°. Coat 48 mini muffin cups with cooking spray.
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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 until cooked through, 15-20 minutes. Drain on paper towels.
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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.
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4.
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.
Nutrition Facts
4 mini muffins: 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.
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