Sausage-Pancake Muffins Recipe

Name: Sausage-Pancake Muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12 servings
Ingredients: 1 roll Pillsbury™ refrigerated 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

Ingredients

1 roll Pillsbury™ refrigerated 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

	PREP TIME 10m	COOK TIME 30m	TOTAL TIME 40m
YIELD 12 servings

Instructions

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.
In large bowl, break up cookie dough. Add buttermilk, eggs and maple extract.
Beat with electric mixer on low speed 1 to 2 minutes or until well blended (batter will be slightly lumpy).
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.