Sausage Pancake Muffins
Total TimePrep: 25 min. Bake: 15 min.
Makesabout 4 dozen
- 2 packages (7 ounces each) frozen fully cooked breakfast 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
- 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.
Test Kitchen tip
Nutrition Facts4 mini muffins (calculated without syrup): 280 calories, 16g fat (5g saturated fat), 39mg cholesterol, 658mg sodium, 26g carbohydrate (10g sugars, 1g fiber), 9g protein.
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Feb 26, 2019
These are so easy to make. I doubled the recipe. Only needed probably one of the batter for everything. But now I have pancake batter, too. I used a local sausage instead of what the recipe calls for. Bogner and Rio meats have a reputation for awesome sausages. So I just put 3-4 slices of sausages in the bottom of the muffin tin. I had to substitute vegetable oil for canola oil. I think a side little bowl of Connecticut maple syrup would take this to another level of eating. My peeps will love it when I serve it a few days from now. I look forward to serving it and freezing it until then! Great recipe, great directions. It's a winner with this Taste of Home Volunteer Field Editor!