All of the delights of a pancake-and-sausage breakfast can be savored in muffins made from sugar cookie dough. On-the-go breakfast? Yes!
- 1 roll Pillsbury™ refrigerated sugar cookie dough (we will make ours from scratch)
- 1/2 cup buttermilk
- 2 eggs
- 1 tablespoon Maple Extract
- 1 cup refrigerated cooked sausage crumbles (from 9.6-oz bag) OR Turkey Sausage
- 1 tablespoon powdered sugar
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. 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.