This muffin recipe uses our original pancake mix in case you are in the mood for something other than pancakes! They are a lovely start to your day, either just as is or cut them in half, butter both sides and grill them for an extra special treat.
These use a little bit of maple sugar also so they are slightly sweet, but not overly so. They are a hit side dish or just great with your coffee to get you started in the morning.
Yields: 6-8 Blueberry muffins
Ingredients:
1/4 Cup of Polly’s Maple Granulated Sugar
2 Eggs
1 Cups of milk
1 13 oz (or about 368 grams) or 2 and 1/4 cups of Plain Pancake Mix
6 TBSP of melted butter
1/2 heaping cup of blueberries- dusted with 1 Tbsp of flour
Preheat your oven to 400 degrees F and grease (or line with papers) a 12 cup muffin tin.
Mix together the maple sugar, eggs, and milk until blended.
Add Original Pancake Mix, and stir lightly.
Add melted butter, and blueberries, mix gently until combined. If batter is too thick, add a little more milk.
Fill muffin cups about three quarters of the way full with batter or to the top depending on the size of muffin you want
Cook at 400 degrees F. for 10 minutes, rotate the pan in the oven, and cook for another 20-25 minutes, or until golden brown on tops and edges. Insert knife to test
Remove muffins from the oven and allow muffins to cool for 5 minutes before trying to remove them from the tin
Remove from tin and enjoy.
Tips:
– To make apple cinnamon muffins instead of blueberry muffins simply omit blueberries and replace with 2 peeled and diced apples mixed in 1 tsp of cinnamon, ½ tsp of nutmeg, and 1 tbls of flour.
-To grill the finished muffins, we just slice them in half and brush the inside with butter, we then place them buttered side down on a greased skillet and grill to your liking.
