muffins

Pancake Mini Muffins — A healthy version for busy families

May 19, 2014 | Leave a Comment

In March, The Pioneer Woman posted a pancake mini muffins recipe. They. Are. DIVINE.

But if you’re a mom like me who A. Routinely burns everything B. Can’t follow an in depth recipe, or C. needs something simplified for crazy school or church mornings this simplified & healthy recipe is for YOU!

It’s also perfect for freezing and it makes a great camping recipe.

My favorite pancake mix comes from Azure Standard: Pamela’s Baking & Pancake Mix – Gluten Free. This pancake mix is full of nutrients and supports Autism Awareness. Yay!

I’m hoping to find it or something similar at the new Hy-Vee Grocery Store which just opened here in Kearney. I’ve been there several times this week and apparently I’m not the only one. Dozens of my friends have gone several times and I think it’s because the food is displayed in such a way that it gets the creative juices flowing for healthy cooking. That means I’ll be searching pancake and baking mixes!

Now onto the simplified recipe!

Mini Pancake Muffins -- A Healthy Recipe for the Busy Family.

2014-05-03 10:47:56

Yields 12

A great mini pancake muffin recipe for when your family is on the go. Perfect for busy mornings or camping.

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Prep Time

5 min

Prep Time

5 min

Ingredients

2 Cups Pamela's Baking & Pancake Mix (or use your version of pancake mix).
1 Cup of fruit, chocolate chips, nuts, dried berries, cinnamon & raisins; whatever your kids love.

Instructions

Mix Pancake mix according to directions.
Spray muffin tins with Olive Oil.
Pour mix into muffin tins 3/4 the way full.
Drop in 2 to 3 pieces of fruit. (If you and your kids are not fans of chunky fruit, consider pureeing fruit. Add 1/4 to 1/2 cup to pancake mixture).
Place in oven and bake at 350 degrees for 15 to 20 minutes or until golden brown.
If you're on the way out the door, place muffins in napkin and hand out to your kids.

Heather Riggleman https://heatherriggleman.com/

Popover Muffins with Coconut Cream Topping

January 6, 2014 | Leave a Comment

I posted this recipe with my review of Baking Buddies, but in case you rather search for recipes, I opted to post it to my Recipe List. This recipe is quick, easy, and my kids love ’em. If you’d rather not use coconut cream topping and happen to consume dairy, you can top these with cream cheese.

Popover Muffins with Coconut Cream Topping

2014-01-03 11:37:33

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Prep Time

20 min

Cook Time

40 min

Total Time

1 hr

Prep Time

20 min

Cook Time

40 min

Total Time

1 hr

For the Coconut Cream

1 can full fat coconut milk.
Add 2-3 Tbsp of powdered confectioners sugar to the white stuff.
Optional: add cinnamon, vanilla bean - any small amount of flavor you'd like.

For the Muffins

4 to 6 tablespoons melted earth balance butter, divided
2 eggs (optional, you can use flax eggs)
2 cup coconut or almond milk, warmed for 30 seconds in the microwave (should be lukewarm to warm)
2 cups sprouted all purpose flour
1 teaspoon kosher salt

How-to Make Whipped Coconut Milk Cream

Step 1: Buy a can of full fat coconut milk.
Step 2: Place it in the fridge overnight.
Step 3: Open the can without shaking it or turning upside down.
Step 4: Carefully spoon out the top layer of opaque white stuff that has gathered at the top of the can. Spoon into a mixing bowl. You will be left with about 1/2 cup of white syrup-y looking translucent liquid. Leave this in the can. Note: I use this leftover liquid in numerous coconut-y recipes. Plus, it makes a great coconut syrup - almost like a hydrated extract of coconut flavor.
Step 5: Add 2-3 Tbsp of powdered confectioners sugar to the white stuff. Optional: add cinnamon, vanilla bean - any small amount of flavor you'd like.
Step 6: Grab a hand beater (simple mixers work just as well as expensive ones)
Step 7: Whip the coconut milk froth until creamy. Start on low and move to a higher speed, move the beater in an up and down motion to infuse the mixture with as much air as possible.
Step 8: Serve!

For the Muffins

Preheat the oven to 400 degrees F.
Using a pastry brush, coat 8 muffin cups with 1 tablespoon of the melted butter or coconut oil. Meanwhile, mix the eggs in a blender until light yellow.
Add the warmed milk and blend.
Add the flour, salt and remaining melted butter, and blend until smooth.
Pour the batter into the warmed muffin tin and return it to the oven to bake until golden, about 35 minutes.
Remove from the oven and top with coconut cream.

Heather Riggleman https://heatherriggleman.com/

7 Perfect Breakfast Recipes for Christmas Morning

December 20, 2013 | Leave a Comment

Of course, my kids would love it eat Jesus’ birthday cake for breakfast again this year but I’m opting to make this breakfast casserole instead. And if you’re still wondering what you are going to make for breakfast, look no further!