Ingredients
- Pancake mix: 1 cup
- Protein powder (vanilla or unflavored): 1/2 cup
- Milk: 1 cup
- Egg: 1 large
- Cooked chicken sausage (diced): 1 cup
- Cheddar cheese (shredded): 1/2 cup
- Maple syrup: 2 tablespoons
- Cooking spray: as needed
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a 24-cup mini muffin tin with cooking spray.
- Step 2: In a large bowl, whisk together the pancake mix, protein powder, milk, and egg until just combined. Be careful not to overmix.
- Step 3: Gently fold in the diced chicken sausage, shredded cheddar cheese, and maple syrup into the pancake batter.
- Step 4: Spoon the batter evenly into each of the prepared mini muffin cups, filling each about 3/4 full.
- Step 5: Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden brown.
- Step 6: Let the mini muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature. Store leftovers in the refrigerator.
Notes
- Store cooled muffins in an airtight container in the fridge for up to 4 days.
- For a quick warm-up, microwave a few muffins for 20-30 seconds until heated through.
- Serve these savory muffins with a dollop of Greek yogurt or a sprinkle of fresh chives for added flavor.
- To prevent sticking, ensure your muffin tin is thoroughly greased, even using muffin liners for extra insurance.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American