Pancake 'n Sausage Breakfast Muffins Recipe | Yummly
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Pancake 'n Sausage Breakfast Muffins

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  • 1/4 cup skippi natur creami peanut butter spread
  • 1/4 cup grape jelli reduc sugar welch'
  • 2 eggs
  • 1/3 cup 2% reduced-fat milk
  • 8 ounces breakfast pork sausage (or frozen precooked vegetarian, thawed and cut into bite-size pieces)
  • 1/2 cup and bake mix origin pancak
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    1. Preheat oven to 350°. Spray 8 cups in nonstick muffin pan with nonstick cooking spray; place pan on aluminum-foil-lined jelly-roll pan. Evenly spoon sausage into 8 muffin cups; set aside.
    2. Microwave Skippy® Natural Creamy Peanut Butter Spread with Welch's® Reduced Sugar Grape Jelly in medium microwave-safe bowl at HIGH 30 seconds; whisk until smooth. Stir in remaining ingredients. Evenly pour into prepared cups.
    3. Bake 30 minutes or until toothpick inserted in centers comes out clean. Let cool 10 minutes on wire rack. Run sharp knife around edge of cups to loosen. Serve warm.
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