Pigs in a Pool Recipe

By jab120638

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, lightly beaten
• 2 cups fat-free milk
• 2 tablespoons canola oil
• 2 tablespoons honey
• Maple syrup, optional

Details

Servings 12
Preparation time 45mins
Cooking time 65mins
Adapted from tasteofhome.com

Preparation

Step 1

Preheat oven to 350°. Coat mini-muffin cups with cooking spray.

Shape sausage into forty-eight 3/4-in. balls. Place meatballs on a rack coated with cooking spray in a shallow baking pan. Bake 15-20 minutes or until cooked through. Drain on paper towels.

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.

Place a sausage ball into each mini-muffin cup; cover with batter. Bake 20-25 minutes or until lightly browned. Cool 5 minutes before removing from pans to wire racks. Serve warm with syrup if desired.
Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To use, microwave each muffin on high for 20-30 seconds or until heated through.
Yield: 4 dozen.