Scrumptious Sausage Pancake Muffins: Breakfast Muffin Bliss

Albert Wood
Scrumptious Sausage Pancake Muffins: Breakfast Muffin Bliss

Make your mornings a breeze with these Sausage Pancake Muffins, a perfect blend of savory sausage and sweet pancake batter. This easy-to-make recipe combines the hearty flavor of pork sausage with the sweetness of Wood's Vermont Maple Sugar and Wood's Vermont Maple Syrup, creating a convenient breakfast option.

These Sausage Pancake Muffins are not just tasty but also offer some health benefits. Wood's Vermont Maple Sugar and Wood's Vermont Maple Syrup are natural sweeteners rich in antioxidants and minerals, such as zinc and manganese, which support immune function and overall health. Cinnamon and nutmeg add anti-inflammatory properties and enhance digestion. 

Conclusion:

These Sausage Pancake Muffins are a delightful and convenient way to enjoy a hearty breakfast. The combination of savory sausage and sweet pancake batter, enhanced by the rich flavors of Wood's Vermont Maple Sugar and Syrup, makes this recipe a must-try. Perfect for busy mornings or a weekend brunch, these muffins are sure to become a family favorite.

Scrumptious Sausage Pancake Muffins: Breakfast Muffin Bliss

Al Wood

Servings

24

Prep Time

15 minutes

Cook Time

20 minutes

Category

Scrumptious Sausage Pancake Muffins: Breakfast Muffin Bliss

Ingredients

  • 1 pound pork sausage
  • 2 cups King Arthur flour
  • ¼ cup Wood's Vermont Maple Sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 large egg, room temperature
  • 2 cups milk
  • 2 tablespoons canola oil
  • 2 tablespoons Wood's Vermont Maple Syrup

Directions

  1. Preheat oven to 350° F. Coat two muffin tins with baking spray.
  2. In a medium pot over medium heat, cook and crumble sausage for 6-8 minutes until no longer pink.  Remove from heat and set aside.
  3. In a mixing bowl, mix together flour, sugar, baking powder, salt, cinnamon, and nutmeg.
  4. In a separate bowl, whisk the egg, milk, oil, and maple syrup until blended. Gently mix the wet ingredients into the dry ingredients until just combined. Fold in the sausage crumbles.
  5. Pour batter into the prepared muffin tin and bake 20-25 minutes until lightly browned.
  6. Serve warm with your choice of Wood's Vermont Maple Syrup.
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