Wednesday, October 14, 2009

A simple post. An interesting creation.

ME: so I am going to make pancake muffins with syrup and back bacon. thoughts?
HER: have i died and gone to  heaven?
ME: maybe ;)
HER: yum
HER: those are my thoughts
ME: ya, I thought so too
ME: I got my muffin tins returned and had a flash of genius
ME: mix a little br sugar and maple syrup in the batter and tiny diced pieces of bacon maybe a pinch of cinnamon
HER: wow, let me know how that goes
HER: sounds sinful
ME: I need to create
ME: its a disease
ME: feeds my ego
ME: true story
HER: Yes, sigh, I know 

So here they are:
All-in Canadian Style Breakfast Muffins

1 cup pancake mix - I used half buckwheat and half bisquick (that was pure laziness, but it is easy to make pancakes from scratch)
3/4 cup milk
1 egg
1/3-1/2 cup real maple syrup (depending how sweet you want it, remember you will add syrup to taste for serving)
4 pcs. back bacon, cooked and finely chopped
1 tbs cinnamon (optional)
4 tsp brown sugar


  • Preheat over to 375 degrees.
  • Lube up your favourite muffin tins.
  • This recipe will make 6 mini-muffins or 3 servings.
  • Mix together the pancake mix, milk, egg, maple syrup and cinnamon. Stir enough to just combine ingredients we want it to be a bit lumpy. This will make them fluffier.
  • Half fill your muffin tins and top with the chopped bacon, stirring the bacon partially through the batter.
  • Bake for 16 minutes, then top each with a teaspoon of brown sugar and return to the over for another 4 minutes.

These are a really easy and tasty fall brunch treat, and I would even consider throwing a couple of chocolate chips in if you are feeling adventurous.

Peace, Love, and Ice Cream.

2 comments:

  1. Aieeee!! How did I miss this awesomeness??? When are you coming to make these for me for breakfast, hmm??

    ReplyDelete