Maple Sausage Pancake Muffins

Maple Sausage Pancake Muffins made with Chameleon Cold-Brew Black Coffee Concentrate.

Upgrade your breakfast fuel with pancake muffins made with PRE Maple breakfast sausage and pecan syrup made with Chameleon Cold-Brew Black Coffee Concentrate.

Ingredients

PRE Maple Breakfast Sausage:

  • 1 PRE 92% Ground Beef
  • 1 shallot, minced
  • 1 tsp. sea salt
  • 2 tbsp. fresh sage, minced
  • 1/2 tsp. garlic powder
  • 1/2 tsp. black pepper
  • 3 tbsp. real maple syrup

Muffins:

  • ½ lb PRE Maple Breakfast Sausage, cooked and cut into small pieces
  • 2 cups all-purpose flour
  • 1 teaspoons baking powder
  • 1 pinch salt
  • 3 tablespoons cane sugar
  • 1 teaspoon vanilla
  • ¼ cup butter, melted (1/2 stick)
  • 2 cups buttermilk
  • 1 egg

Cold Brew Coffee Syrup:

  • 1 cup Chameleon Cold Brew Black Coffee Concentrate
  • 1 cup cane sugar
Instructions

PRE Maple Breakfast Sausage:

  • Preheat oven to 375.
  • In a large bowl, mix together all the ingredients.
  • Roll beef into ping pong sized balls. Press down to flatten into patties.
  • Bake for 10 to 12 minutes, flipping halfway through.
  • Alternatively, cook on hot cast iron pan for 2 minutes on each side. Let rest on a paper towel.

Maple Sausage Pancake Muffins:

  • Preheat oven to 350. Grease your muffin tin with oil, or line with paper liners.
  • In a large bowl, sift together flour, sugar, baking powder, and salt. Set aside.
  • In a smaller bowl, whisk egg, butter, buttermilk, and vanilla.
  • Pour wet mixture into dry mixer and stir with a wooden spoon until completely incorporated.
  • Put 3-4 chunks of sausage into the bottom of each mold.
  • Pour about 2 tablespoons of pancake batter into each mold, about 2/3 full. Tip: if you oil your spoon first, the batter will slide off easily.
  • Bake on the middle rack for 30 minutes, rotate the pan halfway through cooking.
  • While the muffins bake, make the syrup: In a small saucepan bring the coffee to a boil, stir in the sugar until completely dissolved. Let simmer on medium heat until it has reduced by half. For thicker consistency, continue to reduce. Pour into syrup pitcher, set aside.
  • For the muffins: use a toothpick to test for doneness, it should come out clean.
  • Serve with cold-brew coffee syrup. Enjoy!
Published on 10/02/2017
Maple Sausage Pancake Muffins made with Chameleon Cold-Brew Black Coffee Concentrate.

Recipe Details

Prep Time

00:10

Cook Time

00:20

Serves

8