Sausage-Pancake Muffins

Name: Sausage-Pancake Muffins
Prep time: 10 min
Total time: 40 min
Yield: 12
Ingredients: 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough; 1/2 cup buttermilk; 2 eggs; 1 tablespoon Watkins™ Maple Extract; 1 cup refrigerated cooked sausage crumbles (from 9.6-oz bag); 1 tablespoon powdered sugar

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Pillsbury Kitchens

Updated Sep 23, 2020

Bake-Off® Contest 47, 2014

Rebecca Fink
West Lawn, Pennsylvania

Sausage-Pancake Muffins

(25)

1 Questions

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Prep Time 10 min
Total 40 min
Ingredients 6
Servings 12

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Ingredients

1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1/2 cup buttermilk
2 eggs
1 tablespoon Watkins™ Maple Extract
1 cup refrigerated cooked sausage crumbles (from 9.6-oz bag)
1 tablespoon powdered sugar

Make With

Pillsbury Cookie Dough

Instructions

Step
1

Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Spray 12 regular-size nonstick muffin cups with Crisco® Original No-Stick Cooking Spray.
Step
2

In large bowl, break up cookie dough. Add buttermilk, eggs and maple extract. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH EGGS.) Beat with electric mixer on low speed 1 to 2 minutes or until well blended (batter will be slightly lumpy).
Step
3

Divide batter evenly among muffin cups. Top each cup with 1 tablespoon sausage crumbles. Bake 20 to 30 minutes or until golden brown and toothpick inserted in center comes out clean. Immediately loosen with tip of knife; gently remove from muffin cups. Sprinkle with powdered sugar. Serve warm. Store any remaining muffins tightly covered in refrigerator.

Nutrition

230 Calories

12g Total Fat

4g Protein

25g Total Carbohydrate

16g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 230

Calories from Fat: 100

Total Fat: 12g; 18%

Saturated Fat: 3 1/2g; 18%

Trans Fat: 0g

Cholesterol: 45mg; 14%

Sodium: 230mg; 10%

Potassium: 65mg; 2%

Total Carbohydrate: 25g; 8%

Dietary Fiber: 0g; 0%

Sugars: 16g

Protein: 4g

% Daily Value*:

Vitamin A: 0%; 0%

Vitamin C: 0%; 0%

Calcium: 4%; 4%

Iron: 0%; 0%

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;