The onions love those breakfast corndogs made with sausage and pancakey-ish batter. Probably because they get to dip them in syrup. I like them because they’re quick and easy and I can just heat them up and breakfast is served. The problem with them is that they are really expensive (at least for my budget) and they’re fried which is just way too much badness on top of the already fatty sausage.
So I thought I’d bake my own in mini muffin tins, pop them in the freezer and pull out a few each morning as needed. I wasn't 100% sure how to go at the batter. Corndogs are made from cornbread batter and the sausage breakfast ones are made with sort of a hybrid of cornbread and pancake batter. And they’re a little sweet.
I figured Jiffy Mix would surely be a great place to start so I grabbed a box and doctored it up with pancake mix and a little sugar and viola, y’all! It was perfect!
Sausage & Pancake Corndog Muffins
8 links of breakfast sausage (I used the maple flavored but any will do)
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.