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.
Author: Jeanie and Lulu's Kitchen
Hillshire Farm® Turkey Sausages
Dark Brown Sugar
Nonstick Cooking Spray
Salted Butter (1 Tbsp)
in a large skillet over medium high heat. Add the
Hillshire Farm® Turkey Sausages (8 oz)
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
All-Purpose Flour (2 1/4 cups)
Dark Brown Sugar (3/4 cup)
Baking Powder (1 Tbsp)
Ground Cumin (1/2 tsp)
Paprika (1/2 tsp)
Salt (1 pinch)
together in a large mixing bowl.
Then whisk the
Milk (2 cups)
Vanilla Extract (1/2 Tbsp)
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.
Preheat the oven to 350 degrees F (180 degrees C) and liberally spray a 12 well muffin tin with
Nonstick Cooking Spray (as needed)
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 them 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
Maple Syrup (to taste)
. Serve and enjoy!
Nutrition Per Serving
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