Mini McGriddle McMuffins
Just when you think there's nothing new under the sun for breakfast, I saw a reel featuring McGriddle Muffins and I thought I can do a whole grain vegetarian option for that! Truth is I've never had a McGriddle. But the combination of the savory cheese and sausage with a slightly sweet pancake, uh muffin base! Sounded really good. And folks could decide if they want to dip them in maple syrup or not. They were not only a hit with even our meat eaters, but they also re-heated really well the next day.
Ingredients
- 4 cups Whole Grain Flour (We milled 520 g spelt berries fresh and used the blender to get them extra fine.)
- 4 Whole Eggs (You could do six egg whites.)
- 1.5 tablespoon Baking Powder
- .5 teaspoons Baking Soda
- 2 teaspoons Sugar
- 3 cups Non Fat Plain Yogurt (If you are using greek yogurt, use half and half with water)
- .5 cups water (Depending on the consistency and moisture content in your wheat flour you my need to add a bit more or less, you want this to be a thick "cake" batter)
- 1 teaspoon Vanilla
- 8 ounces Vegetarian Sausage (We used a box of MorningStar Links)
- 1 cup Shredded Cheese (We grated a reduced fat colby jack)
- Maple Syrup for dippinng
Instructions
Preheat your oven to 350° After grinding our wheat berries for the flour, we placed it into our vitamix blender with the other dry ingredients and ran for a minute at high to create a "pastry flour" of sorts. Then we added the rest of the batter ingredients and blended until just smooth. DO NOT OVER MIX. You can certainly do this in a stand mixer or by hand.- We used the microwave to thaw the frozen sausages then chopped them by hand into small pieces. In a large bowl, combine your batter and the sausage bits and then fold in the cheese (Schitz Creek IYKYK) Scoop into lightly greased mini muffin pans and bake for 30 minutes or until cooked through. Serve with maple syrup if desired.