Sausage-Pancake Muffins

Name: Sausage-Pancake Muffins
Prep time: 10 min
Total time: 40 min
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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Prep Time: 10 minutes

Total: 40 minutes

Servings: 12

Author : Pillsbury Kitchens

sausage pancake muffins

Ingredients

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1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough1/2 cup buttermilk2 eggs1 tablespoon Watkins™ Maple Extract1 cup refrigerated cooked sausage crumbles (from 9.6-oz bag)1 tablespoon powdered sugar

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Instructions

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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.