The only change to the recipe I made was to use whole milk because that's what we always keep on hand. I was tempted to sprinkle the tops with some maple sugar I bought locally but was worried it might burn.
Next time I'd cut the sausage links into smaller pieces. I also tested some in full size that I didn't get photos of. The minis are great for on the go breakfasts and I liked the regular for at home.
Real maple syrup gave just the right finishing touch but maple butter or maple cream would be delicious too.
Thanks so much to Stacy for hosting #MuffinMonday and to all the other awesome bloggers who shared recipes today, be sure to go check out what they made using the links down below!
Sausage Pancake Muffins
- 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 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.
- Bake until lightly browned, 15-20 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm, adding syrup if desired.
- Brown Sugar Nectarine Muffins from Food Lust People Love
- Sausage Pancake Muffins from Jolene's Recipe Journal
- Sourdough Brownie Muffins from Zesty South Indian Kitchen
- Zucchini Carrot Muffins from Karen's Kitchen Stories