PIGS IN A POOL

Pigs in a Pool image

My kids love sausages and pancakes but making them during the week was out of the question. I bought the frozen variety on a stick but wasn't keen on the calories, additives or price. This version of pigs-in-a-blanket is a tasty, thrifty alternative. -Lisa Dodd, Greenville, South Carolina

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h5m

Yield 4 dozen.

Number Of Ingredients 12

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Ingredients

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

Steps:

Preheat oven to 350°. Coat 48 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 until cooked through, 15-20 minutes. 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 in each mini muffin cup; cover with batter. Bake until lightly browned, 20-25 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm, with syrup if desired. Freeze option: Freeze cooled muffins in airtight freezer containers. To use, microwave each muffin on high until heated through, 20-30 seconds.

Nutrition Facts : Calories 234 calories, Fat 10g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 560mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 1g fiber), Protein 10g protein. Diabetic exchanges