Pigs in a Pool Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup sugar
- 1/4 teaspoon ground nutmeg
- 1 tablespoon baking powder
- 2 tablespoons honey
- 2 tablespoons canola oil
- 1 large egg lightly beaten
- 2 cups fat-free milk
- maple syrup optional
- 1 pound reduced-fat bulk pork sausage
- Carbohydrate 18.0721287649842 g
- Cholesterol 36.0666666666667 mg
- Fat 3.56094311457373 g
- Fiber 0.634195147604597 g
- Protein 3.79734309557636 g
- Saturated Fat 0.585926752177632 g
- Serving Size 1 1 serving (128g)
- Sodium 1460.51845773893 mg
- Sugar 17.4379336173796 g
- Trans Fat 0.246801489401185 g
- Calories 120 calories
Directions Preheat oven to 350degrees. Coat mini-muffin cups with cooking spray. Shape sausage into forty-eight 3/4-in. balls. Place meatballs on a rack coated with cooking spray in a shallow baking pan. Bake 15-20 minutes or until cooked through. Drain on paper towels. 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. Place a sausage ball into each mini-muffin cup; cover with batter. Bake 20-25 minutes or until lightly browned. Cool 5 minutes before removing from pans to wire racks. Serve warm with syrup if desired. Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To use, microwave each muffin on high for 20-30 seconds or until heated through. Yield: 4 dozen. Originally published as Pigs in a Pool in Healthy Cooking Annual Recipes Annual 2014
