Pigs in A Pool

 

I love sausages and pancakes but making them during the week was out of the question when I was working. I bought 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 tasty, thrifty alternative, check it out!

INGREDIENTS:

1 pound reduced-fat bulk pork sausage 

2 cups all-purpose flour 

1/4 cup sugar 

1 tablespoon baking powder 

1 teaspoon salt 

1/2 teaspoon ground cinnamon 

1/4 teaspoon ground nutmeg 

1 large egg, room temperature, lightly beaten 

2 cups fat-free milk 

2 tablespoons canola oil 

2 tablespoons honey or Maple syrup, (optional)

DIRECTIONS:

Preheat oven to 350°. 

Coat 48 mini muffin cups with cooking spray. 

Shape sausage into forty-eight 3/4-in. balls. 

Place meatballs on a rack coated with cooking spray in a shallow baking pan. Bake until cooked through, 15-20 minutes. Drain on paper towels.

 In a large bowl, whisk flour, sugar, baking powder, salt and spices. 

In another bowl, whisk egg, milk, oil and honey until blended. 

Add to flour mixture; stir just until moistened. 

Place a sausage ball in each mini muffin cup; cover with batter. 

Bake until lightly browned, 20-25 minutes. 

Cool 5 minutes before removing from pans to wire racks. 

Serve warm, with syrup if desired. 

Freeze option: Freeze cooled muffins in airtight freezer containers. To use, microwave each muffin on high until heated through, 20-30 seconds.

ENJOY!