Pillsbury Bake-Off Countdown: Sausage-Pancake Muffins

Forget beefcakes. It's all about the sausage pancake muffin these days. These tasty sweet-and-savory all at once treast are via Rebecca Fink of West Lawn, Pennsylvania.

Sausage-Pancake Muffins

• Prep Time: 10 Min
• Total Time: 40 Min
• Makes: 12 muffins

Ingredients

• 1 roll Pillsbury refrigerated sugar cookie dough
• 1/2cup buttermilk
• 2 eggs
• 1 tablespoon maple extract  
• 1 cup refrigerated cooked sausage crumbles (from 9.6-oz bag)
• 1 tablespoon powdered sugar 

Procedure

1. 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.
2. In large bowl, break up cookie dough. Add buttermilk, eggs and maple extract. Beat with electric mixer on low speed 1 to 2 minutes or until well blended (batter will be slightly lumpy).
3. 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.

Note: the Pillsbury Bake-Off is coming in November! Check out my coverage of the 45th and 46th Bake-Off, and follow the recipes posted so far by clicking the bakeoff tag below.