Description
Easy family friendly Pancake Muffins are scrumptious easy to prepare little muffins. They are perfect for pack-and-go and for little hands. I make one batch and split it in half creating blueberry and sausage for both the sweet and savory pancake lovers. They freeze very well and reheat very easily in the microwave.
Ingredients
- ⅓ pounds Bulk Pork Sausage
- 1-½ cup All-purpose Flour
- 1-½ teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoons Salt
- 2 Tablespoons Sugar
- 1-½ cup Buttermilk
- 1 teaspoon Vanilla
- 1 Large Egg
- 3 Tablespoons Butter, Melted
- 1 cup Blueberries
- Warm Maple Syrup
Preparation
Preheat oven to 350ºF and spray mini muffins pans with nonstick baking spray.
Brown pork sausage breaking up into small crumbles. Drain any excess grease.
In medium bowl, whisk flour, baking powder, baking soda, salt and sugar. In large measuring cup, whisk buttermilk, vanilla and egg.
Pour liquid mixture into flour mixture. Add butter and stir just until incorporated. Fill one pan full of batter, spooning about 2/3 full in each slot. Add 3 to 4 blueberries to the top of each one. Take remaining batter and mix in crumbled sausage. Fill second pan filling each slot about 2/3 full.
Bake 13–15 minutes. Serve with warm maple syrup.
Note: You can make your own buttermilk by adding 2 tablespoons of lemon juice or white vinegar to 1 1/2 cups milk. Let sit for 5 minutes.
