I know for some of you readers it is still a few weeks away, but here in Tennessee, it is “Back to School” time. My youngest son starts his junior year of high school this morning and is less than thrilled to be finished with summer break. My youngest daughter can’t wait to start school. She begins her 8th grade year and came to me just a few weeks ago asking to be home-schooled this year. It’s not my first round of doing it. Actually in the course of all my children’s lives, this will make my 10th year!
Regardless of having children in school or no children at all, you need to try these Mini Sausage Pancake Muffins! I love to have homemade breakfast food in the freezer ready to pop out and heat on busy school mornings. I found this recipe at the food blog, “Plain Chicken” a few months ago, but didn’t try it until this past weekend. I’ll just say it was a good thing I got my photos before my children came downstairs, or I’d have been out of luck! The kids ate several for breakfast, but by the end of the day, they were all gone! My son who is my least interested breakfast eater gobbled them up and told me how good they were!
Since I obviously didn’t have enough to put in the freezer, I do think/hope they would freeze just fine. I will make a much larger batch and try that next time!
- 3/4 cup milk
- 2 Tbsp melted butter, slightly cooled
- 1 large egg
- 1/2 tsp vanilla
- 2 Tbsp maple syrup
- 1 Tbsp sugar
- 1 cup flour
- 2 tsp baking powder
- 1/4 tsp salt
- 10 sausage links, cooked and cut into 3 pieces each
Preheat oven to 350 °F.
Lightly grease mini muffin pans.
In a large mixing bowl, whisk together milk, butter, egg, vanilla, and maple syrup.
Add sugar, flour, baking powder and salt.
Scoop 1 tablespoon of batter into each muffin cup.
Place one slice of sausage link into the center of each muffin.
Bake for 10-12 minutes.
Serve with butter and maple syrup.
Yield: Approximately 30 mini muffins