Products used in this recipe
Apple and Sausage Pancake Muffins
Yield: 48 Servings (1 muffin each)
Yield: 48 Servings (1 muffin each)
A kid-friendly, portable treat that keeps students energized and satisfied. Fuji apples, potatoes, and savory sausage come together in a fluffy scratch-made muffin, perfect for grab-n-go breakfasts.
Preparation Instructions:
Step 1
The day before service, thaw turkey sausage, apples, and hashbrowns under refrigeration overnight.
Step 2
Preheat convection oven to 350°F or conventional oven to 375°F.
Step 3
Dice sausage, apples, and hashbrowns into 1/2-inch pieces. Combine together in a bowl. Set aside.
Step 4
In a large bowl, whisk together flour, baking powder, baking soda and salt.
Step 5
In a separate large bowl, whisk together milk, yogurt, sugar, eggs and butter.
Step 6
Add milk mixture to the dry ingredients, and using a spatula, mix until just combined and flour is fully mixed in.
Step 7
Prepare muffin tin liners. Using a #16 scoop, portion pancake batter into muffin cups. Top each muffin with a #30 scoop of the sausage, apple, and hashbrown mix. Gently press toppings into batter.
Step 8
Bake for 12-14 minutes until golden brown on the edges and a toothpick placed in the middle comes out clean.
Step 9
Serve 1 pancake muffin to each customer.
Meal Components
1 oz. eq. WGR grain
