Sausage Pancake Muffins Recipe

Ingredients

1

                        roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough

1/2

cup buttermilk

2

eggs

1

tablespoon Watkins™ Maple Extract

1

cup refrigerated cooked sausage crumbles (from 9.6-oz bag)

1

tablespoon powdered sugar

Preparation

Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Spray 12 regular-size nonstick muffin cups with Crisco® Original No-Stick Cooking Spray.

In large bowl, break up cookie dough. Add buttermilk, eggs and maple extract. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH EGGS.) Beat with electric mixer on low speed 1 to 2 minutes or until well blended (batter will be slightly lumpy).

Divide batter evenly among muffin cups. Top each cup with 1 tablespoon sausage crumbles. Bake 20 to 30 minutes or until golden brown and toothpick inserted in center comes out clean. Immediately loosen with tip of knife; gently remove from muffin cups. Sprinkle with powdered sugar. Serve warm. Store any remaining muffins tightly covered in refrigerator.