Dessert: Sausage-Pancake Muffins

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!

Ingredients

1 roll Pillsbury™ refrigerated sugar cookie dough
1/2 cup buttermilk
2 eggs
1 tablespoon Watkins™ Maple Extract
1 cup refrigerated cooked sausage crumbles (from 9.6-oz bag)
1 tablespoon powdered sugar

Instructions

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.

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