Pigs In A Pool

Name: Pigs In A Pool
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, lightly beaten; 2 cups fat-free milk; 2 tablespoons canola oil; 2 tablespoons honey; Maple syrup, optional

12 ingredients

5 steps

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

Directions

1

Preheat oven to 350°. Coat 48 mini muffin cups with cooking spray.
2

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.
3

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.
4

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.
5

Freeze cooled muffins in tightly closed freezer containers. To use, microwave each muffin on high until heated through, 20-30 seconds.