PIGS IN A POOL RECIPE

Pigs in a Pool Recipe image

Provided by @MakeItYours

Number Of Ingredients 12

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 large egg, lightly beaten
2 cups fat-free milk
2 tablespoons canola oil
2 tablespoons honey
Maple syrup, optional

Steps:

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.
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.
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 cooled muffins in resealable plastic freezer bags. To use, microwave each muffin on high for 20-30 seconds or until heated through.
Yield: 4 dozen.
Originally published as Pigs in a Pool in Healthy Cooking Annual Recipes
Annual 2014
Nutritional Facts
mini muffins (calculated without syrup) equals 234 calories, 10 g fat (3 g saturated fat), 45 mg cholesterol, 560 mg sodium, 26 g carbohydrate, 1 g fiber, 10 g protein. Diabetic Exchanges: 1-1/2 starch, 1 medium-fat meat, 1/2 fat.
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