High-Protein Pancake Sausage Mini Muffins
A delicious blend of pancake and sausage flavors in easy-to-make mini muffins, perfect for any meal.
Ingredients
Muffin Base Ingredients
- 2 cups Kodiak pancake mix (or other protein pancake mix) provides structure
- 1 lb ground sausage, browned and crumbled adds flavor
- 2 cups milk try Fairlife for extra protein; adds moisture
- 2 eggs eggs binds ingredients
- ¼ cup maple syrup sweetens and adds flavor
- 1 cup shredded cheese (cheddar or Colby jack) adds richness
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and prepare your muffin tin with paper liners or grease it.
- In a large mixing bowl, combine the Kodiak pancake mix and browned sausage. Mix gently using a whisk.
- In a separate bowl, whisk together the milk, eggs, and maple syrup until smooth.
- Gradually pour the wet mixture into the dry ingredients while stirring gently with a spatula until just combined.
- Fold in the shredded cheese carefully to distribute evenly.
- Spoon the muffin batter into the prepared muffin tin, filling each cup about two-thirds full.
Baking
- Bake in the preheated oven for about 15 to 20 minutes or until golden brown. A toothpick inserted should come out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack.
Notes
Ensure sausage is well-browned for the best flavor. Avoid overmixing to keep muffins light and fluffy. Store leftovers at room temperature for up to 2 days or in the fridge for about a week.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 15gProtein: 10gFat: 7gSaturated Fat: 3gSodium: 300mgFiber: 1gSugar: 2g
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