Sausage Pancake Muffins
TOTAL TIME: Prep: 25 min. Bake: 15 min.
YIELD: about 4 dozen.
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
Ingredients
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2 packages (7 ounces each) frozen fully cooked breakfast sausage links
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2 cups all-purpose flour
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1/4 cup sugar
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3 teaspoons 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, lightly beaten
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2 cups 2% 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. Microwave sausages according to package directions; drain. Cut into small chunks; divide evenly among muffin cups.
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2.
Whisk next 6 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.
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3.
Bake until lightly browned, 15-20 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm, adding syrup if desired.
Nutrition 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.
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