Scott's Recipe

Appetizers - Pigs In A Pool

Category: Appetizers, Sides & Snacks

1 lb bulk pork sausage
2 cups all-purpose flour
1/4 cup sugar
1 Tbsp baking powder
1 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 large egg, room temperature, lightly beaten
2 cups fat-free milk
2 Tbsp canola oil
2 Tbsp honey
Maple syrup, optional


1. Preheat oven to 350°. Coat 48 mini muffin cups with cooking spray.
2. Shape sausage into forty-eight 3/4-in. balls. Place meatballs on a rack coated with cooking spray in a shallow baking pan. Bake until cooked through, 15-20 minutes. Drain on paper towels.
3. 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.
4. Place a sausage ball in each mini muffin cup; cover with batter. Bake until lightly browned, 20-25 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm, with syrup if desired.
Freeze option: Freeze cooled muffins in tightly closed freezer containers. To use, microwave each muffin on high until heated through, 20-30 seconds.