Easy Baked Pancake Muffins. The ultimate grab & go breakfast!
Baked Pancake muffins are a super fun way to eat pancakes. They offer the great grab & go convenience of a muffin, with the yummy flavors of a pancake. Usually on Sundays I will make a couple tins of these yummy Baked Pancake Muffins. (….with some help from my favorite Family Fresh Meal helpers of course.) Now this is when these pancake muffins get fun.
Baking with Kids: Low Sugar Whole Wheat Pumpkin Muffins. Welll, ever since we made our beautiful Fall decorations with our Pumpkin Spice Salt Dough - our house has been smelling delicious...and our tummies have been rumbling!
One of our traditional fall muffins is a Pumpkin Spice Muffin and S (who is a picky eater) just cannot eat enough of them. We figured it was about time to start whipping them up again - and this year X could "help" us make them as well. Around 18 months (give or take a few months depending on the child) is a great time to get them involved in baking. X is really still too young to do much other than watch (we have big hopes for his interest in baking to grow in the next several months!). So he got his own set of measuring cups and other utensils to play with while he watched sister and me work. :) Though this is a blurry picture, I had to include it. This post contains affiliate links for your convenience. If you don't already bake with your kiddos, but would like to start, a Learning Tower. The Whole Grains Council. The King Arthur Flour Company This is the most dependable, most versatile whole grain muffin recipe we know.
The batter is a little on the stiff side, the better to hold together when juicy berries and fruits are stirred in, yet the muffins themselves are very tender. Toppings can range from simple, such as coarse sugar or cinnamon-sugar, to stunning, such as streusel. ingredients 2 cups (240g) white whole wheat flour 1/2 cup (60g) unbleached all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 4 tablespoons (1/2 stick or 57g) unsalted butter 1 cup (225g) sugar 2 large eggs 1 teaspoon vanilla extract 1 cup (230g) sour cream 1 1/2 cups (220g) fresh or frozen berries or diced stone fruits (such as peaches or plums) of your choice Coarse sugar for sprinkling Instructions 1. 2. 3. 4. 5.
. ©2006 The King Arthur Flour Company, Inc. Blueberry-Sour Cream Muffins Recipe - Eugenia Bone. Strawberry Muffins. Egg and Cheese Mini Muffins - The Seasoned Mom. I love my mini muffin tins!
In my opinion, every mom with little kids should have at least one miniature muffin tin in her kitchen arsenal…they’re just so versatile! I’ve used them for more obvious recipes like miniature cupcakes and miniature blueberry muffins, but I also pull out these little pans when I want to make less conventional kid-friendly foods like mini mac and cheese cups or Egg and Cheese Mini Muffins. These little scrambled egg bites are a perfectly-sized breakfast for your toddlers to feed themselves. Want to serve a big kid or an adult instead?
Just bake them in regular-sized muffin tins and increase your cooking time. These Egg and Cheese Mini Muffins are my solution to hectic weekdays when I don’t have time (or any desire) to stand at the stove and make scrambled eggs for breakfast. Serve with some toast and fruit for a healthy breakfast and savor your peaceful morning! Egg and Cheese Mini Muffins Author: The Seasoned Mom Prep time: Cook time: Total time: Ingredients. The Great Muffin Makeover. Recipes with Whole Grains, Healthy Fats Bake Delicious and Nutritious Breakfast Treats The low-fat muffin represents everything that’s wrong with the “low fat is best” myth: Most fat in muffins comes from plant oils, which are rich sources of “good” fats—the unsaturated fats that are healthy for the heart.
When the fat’s cut back, what’s left? White flour and sugar—refined carbohydrates that the body breaks down in a flash, leading to a rapid rise in blood sugar and insulin, followed by a rapid drop, and an all-too-quick return of the hunger pangs that led you to eat that muffin in the first place. It’s a perfect recipe for weight gain, masquerading as a “better-for-you” choice. That’s not the only reason why low-fat muffins are a less-than-healthful option. Clearly, it’s time to end the low-fat myth—and it’s time for a muffin makeover. You can create more healthful versions of family-favorite muffins and baked goods in your own kitchen. 1. 2. Recipe: Whole Wheat Banana Nut Muffins 3. 4. High Calorie Muffins. Peanut Butter Banana Muffins Recipe.