A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Blueberry Pancake Muffins
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- #112838
Can't decide between pancakes or muffins for breakfast? No problem! These tender muffins taste like blueberry pancakes.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 cups flour
1 tablespoon baking powder
1 egg
1 cup warm milk
3 tablespoons maple syrup
1 dash salt
1/2 cup blueberries
directions
Preheat the oven to 375 degrees F. Grease a muffin tin or line with paper liners.
In a bowl, add all the ingredients and mix gently by hand. Only mix until the batter is just combined - do not overmix.
Spoon the batter into the muffin tin filling each cup 3/4ths full.
Bake at 375 degrees F for 20 minutes (or if making mini muffins only bake for 10 minutes). The tops of the muffins should slightly bounce back when pressed gently.
Remove the muffins from the oven and let cool on a wire rack until they are cool enough to remove from the muffin pan. Cool the individual muffins completely on the wire rack. Store the muffins in an airtight container at room temperature for up to 5 days.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
these look really good and whats even better,no SUGAR.I can hand off these muffins to my grand kids as they fly out the door to catch the school bus.My question is can i use frozen blueberries if fresh is not available? I live in Lawton, Oklahoma you can't even find fresh bread
Yes, frozen blueberries will work fine. Just thaw them and let them drain well.