Ingredients

Apple Gate Farms Chicken breakfast sausage

2 cups gluten free flour

1/4 cup coconut sugar

1 tablespoon baking powder

1 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 large egg, lightly beaten

2 cups unsweetened almond milk

2 tablespoons extra virgin olive oil

2 tablespoons honey

Maple syrup, optional

Instructions 

1. Preheat oven to 350°. Coat mini-muffin cups with cooking spray.
2. Cut chicken sausage into thirds
3. 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.
4. Place a sausage link into each mini-muffin cup; cover with batter. Bake 20-25 minutes or until lightly browned. Cool 5 minutes before removing from pans to wire racks. Serve warm with syrup if desired.
5. Enjoy!