Pigs in a Pool

Total Time:Prep: 45 min. Bake: 20 min.

Recipe by Lisa Dodd, Greenville, South Carolina

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Mar. 11, 2022

My kids love sausages and pancakes but making them during the week was out of the question. I bought the frozen variety on a stick but wasn't keen on the calories, additives or price. This version of pigs-in-a-blanket is a tasty, thrifty alternative. —Lisa Dodd, Greenville, South Carolina

Can you freeze Pigs in a Pool?

Freeze cooled muffins in airtight freezer containers. To use, microwave each muffin on high until heated through, 20-30 seconds.

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Pigs in a Pool

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Yield:4 dozen
Prep:45 min
Cook:20 min
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Ingredients

  • 1 pound reduced-fat bulk pork sausage
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 large egg, room temperature, lightly beaten
  • 2 cups fat-free milk
  • 2 tablespoons canola oil
  • 2 tablespoons honey
  • Maple syrup, optional
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Directions

  1. 1
    Preheat oven to 350°. Coat 48 mini muffin cups with cooking spray.
  2. 2
    Shape sausage into forty-eight 3/4-in. balls. Place meatballs on a rack coated with cooking spray in a shallow baking pan. Bake until cooked through, 15-20 minutes. Drain on paper towels.
  3. 3
    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.
  4. 4
    Place a sausage ball in each mini muffin cup; cover with batter. Bake until lightly browned, 20-25 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm, with syrup if desired.

Nutrition Facts

4 mini muffins: 234 calories, 10g fat (3g saturated fat), 45mg cholesterol, 560mg sodium, 26g carbohydrate (9g sugars, 1g fiber), 10g protein. Diabetic exchanges: 1-1/2 starch, 1 medium-fat meat, 1/2 fat.
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