Pigs In A Pool Recipe

Ingredients

1 pound reduced-fat bulk pork sausage2 cups all-purpose flour1/4 cup sugar1 tablespoon baking powder1 teaspoon salt1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1 large egg, room temperature, lightly beaten2 cups fat-free milk2 tablespoons canola oil2 tablespoons honeyMaple syrup, optional

Preparation

Preheat oven to 350°. Coat 48 mini muffin cups with cooking spray.

Shape sausage into forty-eight 3/4-in. balls. Place meatballs on a rack coated with cooking spray in a shallow baking pan. Bake until cooked through, 15-20 minutes. Drain on paper towels.

In a large bowl, whisk flour, sugar, baking powder, salt and spices. In another bowl, whisk egg, milk, oil and honey until blended. Add to flour mixture; stir just until moistened.

Place a sausage ball in each mini muffin cup; cover with batter. Bake until lightly browned, 20-25 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm, with syrup if desired.