Maple Sausage Pancake Muffins Gluten Free

Maple Sausage Pancake Muffins Gluten Free
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 193.6
  • Total Fat: 9.4 g
  • Cholesterol: 46.3 mg
  • Sodium: 247.0 mg
  • Total Carbs: 24.8 g
  • Dietary Fiber: 0.8 g
  • Protein: 6.3 g

View full nutritional breakdown of Maple Sausage Pancake Muffins Gluten Free calories by ingredient


Introduction

Maple Sausage Pancake Muffins is a post from: Lynn's Kitchen Adventures ©2011

I modified to make vegetarian by subbing TVP "sausage" Maple Sausage Pancake Muffins is a post from: Lynn's Kitchen Adventures ©2011

I modified to make vegetarian by subbing TVP "sausage"
Number of Servings: 12

Ingredients

    2 cup Bisquick, Gluten Free Baking mix 1/3 cup
    1 12 oz. can Carnation Evaporated Milk
    4 tbsp Oil (Crisco)vegetable oil
    2 large Eggs
    1/4 cup Bob's Red Mill TVP
    2/3 cup Fancy Shredded Fiesta Blend Cheese
    1/4 cup Pure maple syrup
    1 tsp Crushed Red Pepper
    3 tsp Rubbed Sage

Tips

Lynn suggest:

• pancake batter made according to directions- Any recipe that uses 2 cups flour or 2 cups dry mix will work ( I have used my favorite gluten free pancake batter and it works great.)

• 1/2 lb ground breakfast sausage, cook until browned and done and drain off fat (can sub for TVP)
• 1/2 cup maple syrup, if you use real maple syrup it will have more of a maple flavor, if you use pancake syrup it gives it a different taste. My kids prefer the pancake syrup flavor.


Directions

1. Make pancake batter according to directions and stir in TVP red pepper, sage and maple syrup.

2. Pour into well greased (sprayed) muffin tins and bake at 350 for 18 minutes or until done.

3. Eat warm or cool completely and freeze.


Serving Size: Makes 12 Muffins (large)

Number of Servings: 12

Recipe submitted by SparkPeople user SLACHETKA103145.