Sausage and Cheddar Pancake Muffins

Servings

10 mins

Prep Time

35 mins

Total Time

Contains Gluten

Amount / Quantity	Ingredients
3/4 pound	Jones Dairy Farm All Natural Pork Sausage Roll
1 1/2 cups	Flour
1 tablespoon	Sugar
2 teaspoons	Baking powder
1/4 teaspoon	Baking soda
1/4 teaspoon	Salt
1 cup	Whole milk
2	Large eggs
3 tablespoons	Butter, melted
1 cup	Shredded sharp cheddar cheese

Preheat the oven to 375°F. Coat muffin or mini muffin pan with cooking spray and place in the oven while it preheats.
Cook sausage in a medium over medium-high heat. Use a wooden spoon to break up into small pieces. Cook until completely browned. Drain the sausage on paper towels to discard any accumulated grease. Set aside until cool.
Whisk flour, baking powder, baking soda, salt and sugar in a large bowl.
Whisk milk, eggs and melted butter in a small bowl. Slowly add the wet mixture to the dry mixture. Whisk just until combined. Add in the cooled sausage and cheddar cheese. Gently stir.
Carefully remove the muffin tin from the oven. Use a small cookie scoop to fill the muffin tins 3/4 way full.
Bake in the oven until the bites are puffed and golden brown, about 15-20 minutes.
Serve with maple syrup and powdered sugar if desired.