Sausage Pancake Muffins Recipe

Sausage Pancake Muffins Recipe
Sausage Pancake Muffins Recipe photo by Taste of Home
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Sausage Pancake Muffins Recipe

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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: 25 min. Bake: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.

Ingredients

  • 2 packages (7 ounces each) frozen Jones All Natural Fully Cooked Sausage Links
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 large egg, lightly beaten
  • 2 cups 2% milk
  • 2 tablespoons canola oil
  • 2 tablespoons honey
  • Maple syrup, optional

Directions

Preheat oven to 350°. Coat 48 mini muffin cups with cooking spray. Microwave sausages according to package directions; drain. Cut into small chunks; divide evenly among muffin cups.
Whisk next six ingredients. In another bowl, whisk egg, milk, oil and honey until blended. Add to flour mixture; stir just until moistened. Pour batter over sausage chunks in prepared muffin cups.
Bake until lightly browned, 15-20 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm, adding syrup if desired. Yield: about 4 dozen.

Test Kitchen tip
  • To make pancakes, pour batter by 1/4 cupfuls onto a hot greased griddle or skillet. Turn when bubbles begin to form and the edges are golden. Cook until the second side is golden. Meanwhile, prepare sausage according to package instructions; serve with warm pancakes.
  • 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.
  • Originally published as Sausage Pancake Muffins in Taste of Home Cooking School Recipe Collection-MAG Fall 2017

    Nutritional Facts

    4 mini muffins (calculated without syrup): 280 calories, 16g fat (5g saturated fat), 39mg cholesterol, 658mg sodium, 26g carbohydrate (10g sugars, 1g fiber), 9g protein.

    • 2 packages (7 ounces each) frozen Jones All Natural Fully Cooked Sausage Links
    • 2 cups all-purpose flour
    • 1/4 cup sugar
    • 3 teaspoons baking powder
    • 1 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1 large egg, lightly beaten
    • 2 cups 2% milk
    • 2 tablespoons canola oil
    • 2 tablespoons honey
    • Maple syrup, optional
    1. Preheat oven to 350°. Coat 48 mini muffin cups with cooking spray. Microwave sausages according to package directions; drain. Cut into small chunks; divide evenly among muffin cups.
    2. Whisk next six ingredients. In another bowl, whisk egg, milk, oil and honey until blended. Add to flour mixture; stir just until moistened. Pour batter over sausage chunks in prepared muffin cups.
    3. Bake until lightly browned, 15-20 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm, adding syrup if desired. Yield: about 4 dozen.

    Test Kitchen tip
  • To make pancakes, pour batter by 1/4 cupfuls onto a hot greased griddle or skillet. Turn when bubbles begin to form and the edges are golden. Cook until the second side is golden. Meanwhile, prepare sausage according to package instructions; serve with warm pancakes.
  • 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.
  • Originally published as Sausage Pancake Muffins in Taste of Home Cooking School Recipe Collection-MAG Fall 2017

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