Thrifty Thinkin': Homemade Syrup-Filled Banana Pancake Bites

Yet another quick and easy breakfast to make ahead and enjoy all week: Pancake Bites!

As we know, I love cooking anything I possibly can in my muffin pan. I also try and cook a week's worth of breakfast on Sunday afternoon, so I can quickly reheat in the oven or microwave. This way my Airman husband gets a decent homemade breakfast before he is out the door at 6:30 and I get to not get up at the butt-crack of dawn and cook for him. Win-win.

Last week I made syrup-filled mini pancakes, or "pancake bites" in my muffin pan and my husband enjoyed them all week long.

You'll need:

*oh, and your favorite syrup will be necessary too. The real stuff is always the best!!

*preheat your oven to 350!

*I used about a cup and a half of dry pancake mix and added the needed ingredients accordingly. Follow whatever your normal pancake routine would be. My cup and a half came out to 8 little pancakes/muffins.

*doesn't have to be bananas. pick your favorite pancake filling, or leave them plain!

*adding the syrup after the 10 minutes allows for them to be syrup "filled." If you mix it in with the batter it would sort of cook off by the time 25 minutes is up

*though these are called "syrup filled" I suppose they are more syrup "infused." When you bite into one it isn't like a fruit gusher (why can I not think of a better example!?) or a jelly filled donut- nothing will ooze all over your hands. The syrup soaks into the mostly-cooked pancake batter. When they are done you can still taste the syrup and they are a little sticky, but it has dispersed throughout the pancake bite. You could do without syrup, but I think it makes them more like pancakes and less like muffins. Another option would be to bake them plain and dip them in syrup later if you aren't rushing out the door.

*easy reheat: 5 minutes back in the oven at 350 or 45 seconds in the microwave. Keep in the fridge (in plastic baggie) to enjoy all week long!

 

 

Thrifty Thinkin': Healthier Homemade Blueberry Muffins

I am rather infamous for things I can cook in a muffin pan. Breakfast quiches, cupcakes, rolls, pancake bites, stuffed pizza bites, brownies, mini popcorn balls, baked macaroni...etc. A muffin pan is probably my #1 kitchen necessity. However, up until this week I had never made actual muffins in my muffin pan. I had actually never made muffins in my life.

Usually every weekend I try to come up with a reasonably quick and healthy breakfast that I can make in advance and then either quickly heat in the oven of in the microwave before my Airman husband has to get to work in the early morning during the week. Usually it involves eggs (and probably in a muffin pan). But this week I thought I might give something else a go- BLUEBERRY MUFFINS!

I did a little pinterest hunt and came up with this: Blueberry Muffins According to Martha Stewart. Then I did a little tweaking of my own. I followed her recipe exactly except for 3 minor changes. Instead of the 1 1/4 cups of white sugar (something I do my best to avoid in large amounts) I substituted in 3/4 cups of honey.  Because of the honey burning easier than white sugar, I also lowered the oven temp from 375 to 350 instead. Then, instead of the 1 cup of milk (something I also try and avoid in large quantity, especially now since some milk contains unlabeled aspartame), I substituted 1 cup of unsweetened original flavored coconut milk. You could also use soy milk, almond milk, etc.


So:  Here is Martha's Recipe (Martha Stewart Living, July/August 2000), with my changes in bold.

• 6 tablespoons unsalted butter, room temperature, plus more for tins
• 3 cups plus 2 tablespoons all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 1/4 cups sugar, plus more for sprinkling (3/4 cups of honey. I did sprinkle a little white sugar on top though)
• 1 large egg
• 2 large egg yolks
• 1 teaspoon pure vanilla extract
• 1 cup milk (1 cup unsweetened coconut milk)
• 1 3/4 cups blueberries

 

I preheated my oven to 350. If using white sugar instead of honey, go ahead and set it to 375.

 

Butter your muffin pan. This recipe makes 6 large muffins or 12 small muffins. I went with the 12.

 

In once bowl, mix/sift together your flour, salt and baking powder and set aside.

 

In another bowl, cream butter and sugar/honey until fluffy, which will take about 3 minutes with an electric mixer, or about 5 with a wooden spoon. As I don't yet own a mixer of any type, I used a google old fashioned wooden spoon for this whole recipe. If you have fancy gadgets like Martha, go ahead and use those.

 

Add in the egg and egg yolks, along with the vanilla to the sugar/honey and butter mixture. Then gradually add in parts of your flour and milk/coconut milk until it is all combined into a dough. This can be done on low with a mixer or by hand. Then gently fold in your blueberries. I used frozen, but fresh would be equally delightful. This is the fun part because you get to watch the mixture turn blueishpurple.

 

Divide the muffin batter between the tins. Sprinkle the tops with sugar. Bake until golden. Approximately 45 minutes for large muffins and about 30-35 for small muffins (this would depend on which temperature you set your oven too, so keep a watchful eye on them!). Before removing from the pan allow to cool for 15 minutes.

Once cool, I removed them from the pan and pack them up in a ziploc baggie, ready to go for the rest of the week. Now at 6:30 AM all I have to do it set a muffin in the microwave for about 45 seconds, slap some butter on it and hand it to my husband as he goes out the door. Easy and delicious!