PIGS IN A POOL
My kids love sausage and pancakes, but making them during the week was out of the question. I bought the frozen variety on a stick but didn’t like the calories, additives or price. This version of pigs in a blanket is a satisfying alternative that’s much more cost-effective.
—LISA DODD GREENVILLE, SC
PREP: 45 MIN. • BAKE: 20 MIN. • MAKES: 12 SERVINGS
1 pound reduced-fat bulk pork sausage
2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 egg, lightly beaten
2 cups fat-free milk
2 tablespoons canola oil
2 tablespoons honey
Maple syrup, optional
1. Preheat oven to 350°. Coat mini-muffin cups with cooking spray. Shape sausage into forty-eight 3/4-in. balls. Place meatballs on a rack coated with cooking spray in a shallow baking pan. Bake 15-20 minutes or until cooked through. Drain on paper towels.
2. In a large bowl, whisk flour, sugar, baking powder, salt and spices. In another bowl, whisk egg, milk, oil and honey until blended. Add to flour mixture; stir just until moistened.
3. Place a sausage ball into each mini-muffin cup; cover with batter. Bake 20-25 minutes or until lightly browned. Cool 5 minutes before removing from pans to wire racks. Serve warm, with syrup if desired.
FREEZE OPTION Freeze the cooled muffins in resealable plastic freezer bags. To use, microwave each muffin on high for 20-30 seconds or until heated through.
NOTE This recipe was tested in a 1,100-watt microwave.