Sausage Pancake Muffins (Print-Friendly Version)
Savory muffins with pancake mix, sausage, spinach, and cheese, ready in just 30 minutes.
# Ingredients You'll Need:
→ Batter
01 -
310 millilitres milk
02 -
3 large eggs
03 -
1/4 teaspoon salt
04 -
30 millilitres maple syrup
05 -
260 grams buttermilk pancake mix
06 -
1/2 teaspoon ground black pepper
→ Filling
07 -
150 grams cooked sausage, chopped
08 -
100 grams fresh spinach, chopped
09 -
75 grams cheddar cheese, grated
# How to Make It:
01 -
Heat your oven to 200°C. Prep a muffin tin with parchment paper liners and put it aside.
02 -
Grab a large bowl and toss in eggs, milk, maple syrup, buttermilk pancake mix, salt, and ground black pepper. Whisk it all together until it’s nice and smooth.
03 -
Stir in the chopped spinach, cooked sausage, and grated cheddar cheese into the batter. Gently combine everything with a spatula until it’s well mixed.
04 -
Evenly scoop the batter into the muffin tin compartments you prepared earlier.
05 -
Put them in the oven for 10 minutes, then lower the heat to 190°C and keep baking for another 10 minutes or until a toothpick comes out clean when poked into the middle of a muffin.
06 -
Take them out of the oven. Let the muffins cool for a bit before digging in.
# Extra Information:
01 -
To keep them moist, don’t overbake.
02 -
Keep them in an airtight container in the fridge for up to five days, or freeze for as long as three months.