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.
May 9, 2020
These were really easy to make and very tasty. I liked the sweet and savory taste of them. I made one batch for my husband and me and then froze the remainder.
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!