Sausage Pancake Muffins

• 2 packages (7 ounces each) frozen fully cooked breakfast sausage links
• 2 cups all-purpose flour
• 1/4 cup sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 large egg, lightly beaten
• 2 cups 2% milk
• 2 tablespoons canola oil
• 2 tablespoons honey
• Maple syrup, optional

1. Preheat oven to 350u0b0. Coat 48 mini muffin cups with cooking spray. Microwave sausages according to package directions; drain. Cut into small chunks; divide evenly among muffin cups.
2. Whisk next six ingredients. In another bowl, whisk egg, milk, oil and honey until blended. Add to flour mixture; stir just until moistened. Pour batter over sausage chunks in prepared muffin cups.
3. Bake until lightly browned, 15-20 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm, adding syrup if desired.

sausage links, flour, sugar, baking powder, salt, ground cinnamon, ground nutmeg, egg, milk, canola oil, honey, maple syrup

Taken from www.tasteofhome.com/recipes/sausage-pancake-muffins/ (may not work)