Description
These little turkey sausage pancake muffins are an amazing, complete breakfast in one bite! They’re perfect to make over the weekend and re-heat for quick breakfast all week.
Ingredients
- 1 Tablespoon Salted Butter
- 8 ounces, weight Turkey Breakfast Sausage Links, Casings Removed And Diced Small
- 2-¼ cups All-purpose Flour
- ¾ cups Dark Brown Sugar
- 1 Tablespoon Baking Powder
- ½ teaspoons Cumin
- ½ teaspoons Paprika
- 1 pinch Salt
- 2 cups Milk
- 3 whole Eggs
- ½ teaspoons Vanilla Extract
- Warm Maple Syrup, For Topping
Preparation
First cook the sausage. Heat the butter in a large skillet over medium high heat. Add the diced sausage and let it cook until it is completely cooked through and browning around the edges for about 5 minutes. Set it aside and let it cool. Then make the batter. Whisk the flour, brown sugar, baking powder, cumin, paprika and salt together in a large mixing bowl. Then whisk the milk, eggs and vanilla together in another bowl until smooth. Pour the wet ingredients into the dry ingredients and whisk it all together until it is a thick, smooth batter. Use a slotted spoon to leave any excess grease behind to transfer the sausage into the batter and fold it in with a spatula.
Then pre-heat the oven to 350ºF and liberally spray a 12-well muffin tin with non flavored cooking spray. Use a 4 ounce ladle or 1/2 cup measure to scoop an equal amount of the batter into each well. They should be filled to the top. Bake for 20–25 minutes, until a toothpick comes out cleanly and they are golden. Let them cool for 5 minutes, then remove them to a rack to cool more, enough to handle them. Serve them immediately with warm syrup. Freeze the leftovers for breakfast all week!
