Sausage & Pancake Corndog Muffins

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Recipe by South Your Mouth

Sausage & Pancake Corndog Muffins

8 links of breakfast sausage (I used the maple flavored but any will do)

Cooking spray

1 egg

2/3 cup milk

2 tablespoons sugar

1 8.5-oz. box Jiffy Corn Muffin mix

1/2 cup “complete” pancake mix (the kind you only have to add water or milk to)


Cook sausage then cut each link into 4 pieces (yields 32 pieces). Spray a mini muffin pan generously with cooking spray then place one piece of sausage into each muffin cup (my muffin pan makes 24 muffins so I cooked mine in two batches).


Add egg, milk and sugar to a medium bowl and beat with a fork until combined. Add corn muffin mix and pancake mix and stir until smooth. Spoon batter over sausage pieces until muffin cups are almost full (a little more than 3/4 full).


Bake at 400 degrees for 10 minutes or until golden brown. Remove muffins from oven and cool in the pan for 10 minutes then remove from muffin pan (mine popped out easily by twisting a little). Serve with syrup for dipping.


To freeze: cool muffins completely then add to a zip-top freezer bag. Freeze for up to 3 months. Reheat in microwave or toaster oven until heated through.