Pancake Sausage Muffins (from heavenlyhomemakers.com)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
2 cups whole wheat flour1 teaspoon baking powder1/2 teaspoon sea salt1 1/2 tablespoons white vinegar+ enough skim milk to equal 1 1/2 cups (buttermilk substitute)2 eggs1/3 cup melted butter1/2 pound cooked turkey sausage (or nine sausage links, cut in half)
If you want to soak your flour overnight to break down the phytates to aid in digestion, mix the flour and cultured buttermilk in a glass bowl, cover and let it sit on your countertop for 12 hours or so. The next morning, mix the remaining ingredients in and bake as directed below.
If you don’t soak the flour ahead of time: Combine vinegar+milk and let sit 5 min. Mix dry ingredients together. Add milk or buttermilk, eggs and melted butter. Stir in browned turkey sausage.
Pour batter into 18 buttered muffin tins. (I don’t recommend paper muffin liners for this as it will stick.) Bake at 350° for 15-20 minutes or until the muffins are lightly browned.
Number of Servings: 18
Recipe submitted by SparkPeople user HCHRISTOF.
If you don’t soak the flour ahead of time: Combine vinegar+milk and let sit 5 min. Mix dry ingredients together. Add milk or buttermilk, eggs and melted butter. Stir in browned turkey sausage.
Pour batter into 18 buttered muffin tins. (I don’t recommend paper muffin liners for this as it will stick.) Bake at 350° for 15-20 minutes or until the muffins are lightly browned.
Number of Servings: 18
Recipe submitted by SparkPeople user HCHRISTOF.
Nutritional Info Amount Per Serving
- Calories: 104.1
- Total Fat: 5.4 g
- Cholesterol: 41.2 mg
- Sodium: 138.2 mg
- Total Carbs: 8.9 g
- Dietary Fiber: 1.3 g
- Protein: 5.0 g