Post by Loupy on Jun 11, 2016 21:57:00 GMT -7
Pancake Muffins with Sausage
From: Ashley @ www.centercutcook.com/
These Pancake Muffins with Sausage are drizzled with warm maple syrup and perfect breakfast for hectic mornings! My version of Pancake Muffins is made from scratch but you can also make them with pancake mix and sub in any of your favorites in place of the sausage – bacon, blueberries, you name it!
Real maple syrup is pricey, but once you try it, you won’t go back. I like to get it from Costco, but Amazon also has a pretty good price on a big ole 32 ounce jug. Be sure to start with cooked sausage, don’t even attempt to put raw sausage in these muffins. These pancake muffins freeze and heat up really great as leftovers, so make a big double batch, your family will want to eat them all week long for breakfast. Serve with some fruit on the side and you have a super simple breakfast!
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
INGREDIENTS
1/2 pound breakfast sausage, cooked and cut into small pieces
1 1/2 cups buttermilk
2 cups all-purpose flour
4 tablespoons white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs
4 tablespoons butter, melted
1 teaspoon vanilla
Maple syrup for drizzling
DIRECTIONS
Pre-heat your oven to 400 degrees.
Cook breakfast sausage and cut into small pieces.
In a small bowl combine milk with vinegar and allow it to sit for 5 minutes.
In a large bowl sift together flour, sugar, baking powder, baking soda and salt.
Add in eggs, milk, vanilla and melted butter and stir to combine.
Stir in cooked breakfast sausage pieces.
Prepare muffin tins with non-stick cooking spray or line them with paper liners.
Fill each muffin cup 2/3 of the way full.
Bake for about 15-16 minutes, or until done.
Drizzle the muffins with maple syrup and serve immediately.
From: Ashley @ www.centercutcook.com/
These Pancake Muffins with Sausage are drizzled with warm maple syrup and perfect breakfast for hectic mornings! My version of Pancake Muffins is made from scratch but you can also make them with pancake mix and sub in any of your favorites in place of the sausage – bacon, blueberries, you name it!
Real maple syrup is pricey, but once you try it, you won’t go back. I like to get it from Costco, but Amazon also has a pretty good price on a big ole 32 ounce jug. Be sure to start with cooked sausage, don’t even attempt to put raw sausage in these muffins. These pancake muffins freeze and heat up really great as leftovers, so make a big double batch, your family will want to eat them all week long for breakfast. Serve with some fruit on the side and you have a super simple breakfast!
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
INGREDIENTS
1/2 pound breakfast sausage, cooked and cut into small pieces
1 1/2 cups buttermilk
2 cups all-purpose flour
4 tablespoons white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs
4 tablespoons butter, melted
1 teaspoon vanilla
Maple syrup for drizzling
DIRECTIONS
Pre-heat your oven to 400 degrees.
Cook breakfast sausage and cut into small pieces.
In a small bowl combine milk with vinegar and allow it to sit for 5 minutes.
In a large bowl sift together flour, sugar, baking powder, baking soda and salt.
Add in eggs, milk, vanilla and melted butter and stir to combine.
Stir in cooked breakfast sausage pieces.
Prepare muffin tins with non-stick cooking spray or line them with paper liners.
Fill each muffin cup 2/3 of the way full.
Bake for about 15-16 minutes, or until done.
Drizzle the muffins with maple syrup and serve immediately.
