Entrees
Entrees

Maple Sausage Pancake Muffins

Maple Sausage Pancake Muffins
Level
Intermediate
Prep
20 minutes
Cook
40 minutes
Servings
Makes 12 servings
  • Upgrade your breakfast fuel with pancake muffins made with PRE Maple breakfast sausage and Chameleon Cold-Brew Black Coffee Concentrate pecan syrup.

Key Ingredients

Cold Brew Concentrates
Black Cold Brew Coffee Concentrate
32 oz. Bottle

Ingredients

  • PRE MAPLE BREAKFAST SAUSAGE:
  • 1 (16 ounces) PRE 92% Ground Beef
  • 1 shallot, minced
  • 1 teaspoon sea salt
  • 2 tablespoons fresh sage, minced
  • 1⁄2 teaspoon garlic powder
  • 1⁄2 teaspoon ground black pepper
  • 3 tablespoons real maple syrup
  • MUFFINS:
  • 1⁄2 pound PRE Maple Breakfast Sausage, cooked and cut into small pieces
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 3 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1⁄4 cup (1/2 stick) butter, melted
  • 2 cups buttermilk
  • 1 large egg
  • COLD BREW COFFEE SYRUP:
  • 1 cup Chameleon Cold-Brew Black Coffee Concentrate
  • 1 cup granulated sugar

Make It

Step 1

PRE MAPLE BREAKFAST SAUSAGE: Preheat oven to 375° F.

Step 2

In a large bowl, mix together all the ingredients.

Step 3

Roll beef into ping pong sized balls. Press down to flatten into patties.

Step 4

Bake for 10 to 12 minutes, flipping halfway through.

Step 5

Alternatively, cook on hot cast iron pan for 2 minutes on each side. Let rest on a paper towel.

Step 6

MAPLE SAUSAGE PANCAKE MUFFINS: Preheat oven to 350° F. Grease your muffin tin with oil, or line with paper liners.

Step 7

In a large bowl, sift together flour, sugar, baking powder, and salt. Set aside.

Step 8

In a smaller bowl, whisk egg, butter, buttermilk, and vanilla.

Step 9

Pour wet mixture into dry mixer and stir with a wooden spoon until completely incorporated.

Step 10

Put 3 – 4 chunks of sausage into the bottom of each mold.

Step 11

Pour about 2 tablespoons of pancake batter into each mold, about 2⁄3 full. Tip: if you oil your spoon first, the batter will slide off easily.

Step 12

Bake on the middle rack for 30 minutes, rotate the pan halfway through cooking.

Step 13

While the muffins bake, make the syrup: In a small saucepan bring the coffee to a boil, stir in the sugar until completely dissolved. Let simmer on medium heat until it has reduced by half. For thicker consistency, continue to reduce. Pour into syrup pitcher, set aside.

Step 14

For the muffins: use a toothpick to test for doneness, it should come out clean.

Step 15

Serve with cold-brew coffee syrup. Enjoy!

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