Sausage-Pancake Muffins All of the delights of a pancake-and-sausage breakfast can be savored in muf
Sausage-Pancake Muffins 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! · prep time: 10 min · total time: 40 min · ingredients: 6 · servings: 12 Ingredients 1 roll Pillsbury™ refrigerated sugar cookie dough ½ cup buttermilk 2 eggs 1 tablespoon Watkins™ Maple Extract 1 cup refrigerated cooked sausage crumbles (from 9.6-oz bag) 1 tablespoon powdered sugar 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. 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. -- source link
#pillsburybakeoff#jr watkins#recipes#breakfast