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.