Mini Sausage Pancake Muffins
1 Cup All-purpose Gluten Free Flour (with xanthan gum already added)
1 Tablespoon Brown Sugar
1 Teaspoon GF Baking Powder
1/2 Teaspoon Baking Soda
3/4 Cup Milk (or Water) (Some Gluten Free Flours take more liquids than others, so you may have to increase this or use a little less)
1 Large Egg
1 or 2 Gluten Free Cooked Sausage Patties ( I make my own sausage) Cut the cooked sausage patties into ½ inch size squares.
Pre heat Oven to 350*
Whisk together dry ingredients in medium size mixing bowl. In another small bowl or measuring cup whisk together milk (or water) and egg. Pour into flour mixture and mix until there are no lumps. ( Note: this will be much thicker than a normal pancake batter. If it is too thin the sausage will sink to the bottom.) Line a mini muffin pan with paper cup liners and dip a small amount of batter into the bottom. Then place a square of the cooked sausage on top of the batter. Then finish filling the cup with batter. The pancake batter will rise, so don’t over fill the muffin cups. Bake for 20-25 minutes. Serve by dipping into your favorite syrup or jelly. I like mine dipped into agave nectar.
These freeze very well.