These muffins are great for brunch, breakfast and even lunchboxes. We’ve taken them over the top with the addition of Sautéed Maple Apples, but you can also serve with only the Maple Syrup…or even just by themselves. Be creative and also try a warm blueberry or strawberry compote as a topper.
2 cups flour
1 ½ cup milk
2 tbl sugar
½ tsp salt
2 eggs, mixed in a small bowl
4 tbl butter, melted
4 tsp baking powder
12 breakfast sausages (I prefer Turkey Maple), browned, drained and cut in ½ across the middle.
Preheat oven to 350 degrees. After the sausages are cooked and cut, set them aside to cool a little so you can handle them. Prepare a 12-hole muffin pan by coating each area with cooking spray.
Mix all of the remaining ingredients in a large bowl until combined. The muffin batter should be the consistency of a thick cake batter.
Ladle the batter in each hole and place two sausage halves in the filled hole, cut sides down (you should see the tops of each sausage piece peeking out of the batter). Place in oven for approximately 15 minutes or until an inserted toothpick comes out clean. (I like to turn the broiler on the last few moments to ensure the tops get golden brown – but you have to keep a close eye on them). Remove muffins from pan when out of the oven.
Sautéed Maple Apples
4 tbl butter
4 Granny Smith apples, cored, peeled, and cut into ½” slices
2 tsp Vietnamese cinnamon
3 tbl maple syrup
½ tsp salt
Melt butter in a skillet. Toss cut apples (I like to use the sectioned apple press that cores and cuts them in to slices with one motion) with cinnamon in a bowl and add with remaining ingredients in to the skillet. Sauté for approximately 10 minutes, until the apples are soft.
Serve a spoonful on top or on the side of the plated Pigs in a Blanket Muffin. Enjoy!
Makes 12 muffins. I serve two muffins to each person/guest.
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