Easy Baked Pancake Muffins
Ingredients:
Directions:
Makes 16-18 muffins.
For storage: You can refrigerate in a sealed container/bag for 3-4 days. To reheat, place in microwave or toaster oven. For freezing: Once they are done baking and have cooled for 15-20 mins, place them on a cookie sheet and place in freezer for about 1-2 hours. Once frozen, you can throw them in a ziplock bag and return to the freezer for storage. When ready to use, remove desired amount of pancake muffins and reheat in either the microwave, toaster oven or the oven until warm.
- 2 cups pancake mix
- 2/3 cup milk
- 2 eggs
- 1/2 cup maple syrup
- Optional mix-ins: bacon, ham or sausage and cheese. Blueberries. Cinnamon sugar. Chocolate chips.
Directions:
- Preheat oven to 350°
- Mix together pancake mix, milk, eggs and maple syrup.
- Spray muffin tin with nonstick spray. Fill 2/3 of the way full. Add the mix-ins. About 1 tablespoon of a mix-in works great.
- Bake for 14-15 minutes or until a toothpick, inserted, comes out clean.
Makes 16-18 muffins.
For storage: You can refrigerate in a sealed container/bag for 3-4 days. To reheat, place in microwave or toaster oven. For freezing: Once they are done baking and have cooled for 15-20 mins, place them on a cookie sheet and place in freezer for about 1-2 hours. Once frozen, you can throw them in a ziplock bag and return to the freezer for storage. When ready to use, remove desired amount of pancake muffins and reheat in either the microwave, toaster oven or the oven until warm.
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