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Pigs in a Pool

Total Time

Prep: 45 min. Bake: 20 min.

Makes

4 dozen

My kids love sausages and pancakes but making them during the week was out of the question. I bought the frozen variety on a stick but wasn't keen on the calories, additives or price. This version of pigs-in-a-blanket is a tasty, thrifty alternative. —Lisa Dodd, Greenville, South Carolina
Pigs in a Pool Recipe photo by Taste of Home

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, room temperature, 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.
    Freeze option: Freeze cooled muffins in airtight freezer containers. To use, microwave each muffin on high until heated through, 20-30 seconds.

Nutrition Facts

4 mini muffins: 234 calories, 10g fat (3g saturated fat), 45mg cholesterol, 560mg sodium, 26g carbohydrate (9g sugars, 1g fiber), 10g protein. Diabetic exchanges: 1-1/2 starch, 1 medium-fat meat, 1/2 fat.

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