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Sausage-Pancake Muffins

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Sausage-Pancake Muffins
  • Prep 10 min
  • Total 40 min
  • Ingredients 6
  • Servings 12
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All of the delights of a pancake-and-sausage breakfast can be savored in muffins made from sugar cookie dough. On-the-go breakfast? Yes!
Updated Sep 23, 2020
Bake-Off® Contest 47, 2014
Bake-Off® Contest 47, 2014
Rebecca Fink
West Lawn, Pennsylvania

Ingredients

Steps

  • 1
    Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Spray 12 regular-size nonstick muffin cups with Crisco® Original No-Stick Cooking Spray.
  • 2
    In large bowl, break up cookie dough. Add buttermilk, eggs and maple extract. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH EGGS.) Beat with electric mixer on low speed 1 to 2 minutes or until well blended (batter will be slightly lumpy).
  • 3
    Divide batter evenly among muffin cups. Top each cup with 1 tablespoon sausage crumbles. Bake 20 to 30 minutes or until golden brown and toothpick inserted in center comes out clean. Immediately loosen with tip of knife; gently remove from muffin cups. Sprinkle with powdered sugar. Serve warm. Store any remaining muffins tightly covered in refrigerator.

Nutrition Information

230 Calories, 12g Total Fat, 4g Protein, 25g Total Carbohydrate, 16g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
100
Total Fat
12g
18%
Saturated Fat
3 1/2g
18%
Trans Fat
0g
Cholesterol
45mg
14%
Sodium
230mg
10%
Potassium
65mg
2%
Total Carbohydrate
25g
8%
Dietary Fiber
0g
0%
Sugars
16g
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
0%
0%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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