Mothers Pecan Pancake Muffins Recipes

PANCAKE BREAKFAST MUFFINS

Steps:

• Spray a large frying pan with nonstick cooking spray. Over medium heat, lightly brown diced Canadian bacon. Place on paper towels to cool.
• Preheat oven to 375°F. Line 12 muffin tins with cupcake liners.
• In a large bowl, combine Bisquick™ pancake and baking mix, eggs, and milk. Stir until just mixed -- mixture may have some lumps. Fold in cooled Canadian bacon pieces.
• Fill prepared muffin tins 2/3 full. Bake for 15 - 20 minutes or until a toothpick inserted in the center comes out clean. Serve warm with butter, or cool to room temperature and freeze for later.

MIX & MATCH PANCAKE MUFFINS

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.

MOTHER'S PECAN PANCAKE MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine flour, white sugar, pecans, brown sugar, egg, and oil in a bowl. Mix batter thoroughly. Fill each cup of a muffin tin 2/3-full with batter.
• Bake in the preheated oven until tops spring back when lightly pressed, 8 to 12 minutes.

LUCKY CHARMS™ PANCAKE MUFFINS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray 16 regular-size muffin cups with cooking spray.
• In medium bowl, stir pancake mix, 1 cup milk and egg with spoon just until blended. Divide batter evenly among muffin cups (each about half full).
• Bake 13 to 16 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool in pan on cooling rack 5 minutes. Carefully remove from pan, and place on cooling rack. Let stand 5 minutes.
• Place cooling rack with muffins over cookie sheet or waxed paper. In small bowl, stir powdered sugar, vanilla and enough milk to form a smooth icing. Spoon icing over muffins.
• Place cereal topping (from box) on top of muffins. Decorate as desired with candy sprinkles. Store loosely covered at room temperature.