PANCAKE MUFFINS
These Pancake Muffins are everything your breakfast should be: fluffy, sweet, and bursting with juicy blueberries. Not only is this food combination genius, but it's completely addicting. So get that maple syrup ready!
Provided by Joanna Cismaru
Categories Breakfast
Time 30m
Number Of Ingredients 9
Steps:
- Preheat your oven to 425 F degrees. Spray a muffin pan with cooking spray.
- In a large bowl combine together the flour, baking powder, sugar and salt. Set aside.
- Whisk together the buttermilk, eggs and vanilla extract.
- Add the wet ingredients to the dry ingredients and whisk until incorporated. Stir in the melted butter. If the batter is too thick add in a bit more buttermilk.
- Fill the cups to 3/4 full. Top each cup with a few blueberries.
- Bake for 20 minutes or until golden on top. Let the muffins sit in the pan for 1 to 2 minutes before removing them from the pan.
- Serve them warm with maple syrup.
Nutrition Facts : ServingSize 1 muffin, Calories 211 kcal, Carbohydrate 30 g, Protein 6 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 50 mg, Sodium 165 mg, Fiber 1 g, Sugar 6 g
DAIRY-FREE, OVEN-BAKED BLUEBERRY PANCAKE MUFFINS
Easy-to-make pancakes without the mess and time of flipping individual cakes on the stovetop. Adapted from a 'Better Homes and Gardens' Red Plaid recipe for pancakes. The dairy-free (and gluten-free) options make this friendly for kids with allergies. Serve warm with syrup and dairy-free butter.
Provided by IowaEats
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups with cooking spray.
- Stir flour, sugar, baking powder, and salt together in a medium mixing bowl. Make a well in the center of the mixture; set aside.
- Combine almond milk, egg, and coconut oil in a separate mixing bowl. Add egg mixture all at once to the flour mixture. Stir until batter is just moistened and still lumpy.
- Spoon batter into the prepared muffin cups. Add about 3 tablespoons of blueberries to each cup.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 22 minutes. Let cool for 5 minutes. Remove muffins by loosening them with a butter knife.
Nutrition Facts : Calories 82.5 calories, Carbohydrate 12.3 g, Cholesterol 13.6 mg, Fat 3.1 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 2.1 g, Sodium 148.6 mg, Sugar 3.4 g
ON-THE-GO PANCAKE MUFFINS RECIPE BY TASTY
Here's what you need: flour, baking powder, salt, eggs, milk, maple syrup, butter, chocolate chips, raspberries, blueberry, banana
Provided by Camille Bergerson
Categories Bakery Goods
Time 30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375ºF (190ºC).
- In a large bowl, combine flour, baking powder, and salt.
- Add in eggs, melted butter, and maple syrup. Whisk. Add in milk and whisk until all ingredients are incorporated.
- Evenly distribute the batter in a 12-cup nonstick muffin tin. Top with fruit and chocolate chips.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
- Enjoy!
Nutrition Facts : Calories 153 calories, Carbohydrate 24 grams, Fat 4 grams, Fiber 1 gram, Protein 4 grams, Sugar 4 grams
BAKED PANCAKE MUFFINS
Make and share this Baked Pancake Muffins recipe from Food.com.
Provided by dmanmont
Categories Breakfast
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, mix pancake mix, milk, eggs and maple syrup.
- Spray muffin tin liberally with non-stick cooking spray.
- Fill each cavity 2/3 full with batter mixture.
- If using mix-ins, add 1/2 to 1 tablespoon at this time. (i.e. chocolate chips, blueberries, cinnamon sugar, bananas).
- Bake for 15 minutes, or until a toothpick, inserted, comes out clean.
Nutrition Facts : Calories 135.8, Fat 2.3, SaturatedFat 0.7, Cholesterol 36.9, Sodium 282.5, Carbohydrate 25, Fiber 0.6, Sugar 8.7, Protein 3.7
MIX & MATCH PANCAKE MUFFINS
Forget standing over a hob flipping pancakes on Pancake Day - make these fluffy pancake muffins, or 'puffins', instead. Serve them warm with maple syrup
Provided by Cassie Best
Categories Breakfast, Brunch, Dessert, Treat
Time 45m
Number Of Ingredients 10
Steps:
- Oil a 12-hole muffin tin generously, using a pastry brush to make sure you get in all the corners and up the sides. Heat the oven to 200C/180C fan/gas 6. Mix the flour, baking powder and a pinch of salt in a bowl.
- Melt the butter in a jug in the microwave. Add the milk, then the eggs and maple syrup, whisk together, then pour into the dry ingredients and whisk again to a smooth batter. Divide evenly between the holes of your tin.
- Top each muffin with a few berries or slices of banana. Bake for 20-25 mins until golden brown. Test if the muffins are cooked by pushing a skewer into the centre of one. If it comes out clean, they're ready. If not, continue cooking for a few more minutes. Once cooked, cool for 5 mins, then remove from the tin with a cutlery knife. Pile onto a plate, dust with icing sugar and serve while still warm with plenty of extra maple syrup.
Nutrition Facts : Calories 188 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
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