Turkey Sausage Pancake Muffins

Heat the Salted Butter (1 Tbsp) in a large skillet over medium high heat. Add the Turkey Breakfast Sausage Links (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), and Salt (1 pinch) together in a large mixing bowl.

Then whisk the Milk (2 cups), Eggland's Best Classic Eggs (3), and Simply Organic Vanilla Extract (1 tsp) 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!