pancake batter, add 1/2 cup of syrup to the batter, and mix well. This gives you your base muffin mix for this recipe. You can use any pancake recipe you like. For a healthier muffin, make the pancake mix yourself rather than having it come from a box. If you are really adventurous you can grind your own flour for your pancake mix like I did here. Then for the syrup use real maple syrup rather than store bought. Seriously if you don't use real maple syrup then make your own vanilla syrup and forget the store bought stuff. The store bought stuff is pure poison and homemade is super simple. Here is a post on easy homemade syrup with only ingredients you actually have at home right now.
Now for the sausage part. In a perfect world you would raise your own vegetarian pigs, harvest your own pork, and make your own sausage. Just do the best you can.
In my world, I had brown and serve breakfast sausage in the freezer (yes we all compromise). Whatever sausage you use you want to make sure it is fully cooked and the grease drained before you add it to the muffins. I browned the sausage then chopped it up into pretty small bits. Then I added the chopped sausage to the muffin pan. You could add the sausage right to the batter in the bowl and then pour the whole mixture in to the muffin wrappers but I didn't want every muffin to have sausage, so I added the sausage later.
I put sausage in 9 of the muffins and added chocolate chips to the last three for my picky eater.
|Sweet, moist, and yummy!|
|To these I added chocolate chips rather than sausage.|
In short the basic recipe is as follows:
2 cups pancake mix prepared
1/2 cup syrup
1/2 lb cooked and drained sausage
Muffin pan liners
To prepared pancake batter add syrup and mix. Mix in sausage.
Line muffin pan with liners then fill liners about 3/4 full with mix.
Bake in preheated 350 degree oven for 20-25 minutes.
Check muffin doneness at 18-20 minutes.
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