Thursday, October 27, 2011

Pancake Muffins

These pancake muffins are ridiculously easy, quick, and so much fun to customize!  They can be made ahead and frozen or enjoyed fresh from the oven.  I made some the night before that were gluten free and dairy free for the kiddos for breakfast in the morning.  Then in the morning I whipped up some regular ones for the hubs and myself.  I can tell you right now, these will be a regular breakfast/snack item for some time to come! :)


Basic Pancake Muffins
Ingredients
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon coarse salt (use a little less if using regular table salt)
1 egg
3/4 c milk
1.5-2 tablespoons melted butter (could sub oil or applesauce)
Mix-Ins (see below)
Directions
Mix dry ingredients together in a bowl then add the wet ingredients and mix well.  Divide batter between muffin cups (I like using the silicone cups because the muffins pop out so easily. If you use a metal pan, don't use paper liners, just spray with oil.)  Bake at 350 for 15-17 minutes.  Depending on your mix-ins, this makes 9-12 muffins.
Mix-Ins
The list here is endless! Let your imagination and taste buds lead you :)
cooked sausage
cooked bacon
chopped apple
nuts
wheat germ
dried fruit--cherries, cranberries, blueberries, etc.
fresh berries
pumpkin
couple teaspoons sweetener--sugar, honey, brown sugar, agave, etc
vanilla
banana
peanut butter
chocolate chips
spices--cinnamon, nutmeg, cloves, pumpkin pie spice, etc
herbs--basil, thyme, oregano, rosemary
chopped ham
cheese--Oooh, so many cheeses to choose from!

For gluten and dairy free
I used Silvana's all purpose GF flour mix from the Cooking For Isaiah cookbook.  You could likely use any all purpose GF flour mix, just know that they vary in flavor and texture.  Use your favorite.  For dairy free, I used almond milk and Earth Balance DF/GF/SF butter.
For the muffins I made a few nights ago, I used about a 1/3 of a pound of cooked chicken sausage and half of an apple chopped up--the kids LOVED them the next morning with some eggs.

For the more mainstream muffins I made, I used wheatgerm (couple tablespoons), chopped apples (half an apple), cinnamon (about 1 teaspoon), vanilla (1 teaspoon), walnuts (couple small handfuls), and dried cranberries (couple small handfuls).  Two of these babies along with a cappuccino and I was one happy and full mama! :)

Double your recipe and stash some in the freezer for those rushed mornings or those mornings where the kids are up and hungry and you want to stay in bed.  What? I know I'm not the only one ;)
 Inspired by this recipe.

3 comments:

  1. Pancake muffins!? Amazing!

    Jenny
    www.simcoestreet.blogspot.com

    ReplyDelete
  2. This looks wonderful! I'd like to invite you to link up at Tastetastic Thursday!

    ReplyDelete
  3. Hope you girls like them as much as our family does! Thanks for stopping by.

    ReplyDelete

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