Sausage Pancake Muffins

 

Served with syrup, Sausage Pancake Muffins are reminiscent of McDonald's Sausage McGriddles™.  These can be easily reheated for a delicious quick breakfast, too!

Sausage Pancake Muffins

1 pound pork sausage

2 cups flour

1/4 cup sugar

1 tsp. salt

3 tsp. baking powder

1/4 tsp. nutmeg

1/2 tsp. cinnamon

1 egg, beaten

2 Tbsp. vegetable or canola oil

2 cups milk

2 Tbsp. honey

Syrup and/or butter

Preheat oven to 350 degrees.  Spray 12 standard size muffin cups with a baking spray like Baker's Joy.  In a skillet, brown sausage on medium heat crumbling it into small pieces; drain and set aside.  In a large mixing bowl (I use a 4-qt. bowl), stir together the flour, sugar, salt, baking powder, nutmeg, and cinnamon.  In a smaller bowl, combine the beaten egg, vegetable oil, and milk.  Add to flour mixture and stir until combined.  Add the honey and stir.  Fold in the sausage.

Fill each muffin cup almost to the top.  (You may not use all of the batter.)  Bake at 350 degrees for 25 minutes or until a toothpick inserted into the center of a muffin comes out mostly clean. Allow muffins to cool in pans on a wire rack for 15 minutes.  Run a knife around the muffins, and then remove the muffins from pans to a wire rack for further cooling.  Serve warm with syrup and/or butter.  Refrigerate or freeze any leftovers.

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