Sausage Pancake Muffins
• 14 oz DeYulio’s Vermont Maple Breakfast Sausage
• 2 cups All-purpose flour
• 1/4 cup Sugar
• 3 tsp Baking powder
• 1 tsp Salt
• 1/2 tsp Ground cinnamon
• 1/4 tsp Ground nutmeg
• 1 large Egg, beaten
• 2 cups 2% milk
• 3 Tbsp Canola oil
• 2 Tbsp Honey
• Maple Syrup, optional
Directions
- In a large skillet, heat 1 Tablespoon of the oil over medium-high heat. Add the sausage and cook until the internal temperature is 160°F. Remove the sausage and cut it into small chunks.
- Preheat oven to 350°F. Coat 48 mini muffin cups with cooking spray. Divide the small sausage chunks evenly among the muffin cups.
- In a bowl whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
- In another bowl whisk together the egg, milk, honey, and remaining oil until blended. Add this mixture to the flour mixture; stir just until moistened.
- Pour batter over sausage chunks in 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.
Your Partner in Culinary Excellence
Customer Portal