I am always rushing around like a maniac in the morning trying to get myself and Poppy out the door to school and work before 7:30 am and have been searching for a breakfast that we can grab-n-go if needed. I found the perfect solution -- Chocolate Chip Maple Pancake Mini Muffins. I found the recipe on the darling baking blog, Bakerella and made it once and they were a hit. After that I decided to trick them out by adding bacon for my meat loving daughter and hubby. With the bacon addition I had a hands-down hit and they are so easy to grab and go for a quick breakfast treat any day of the week!
Mini
Maple Bacon Chocolate Chip Pancake Muffins
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2/3 cup buttermilk
1 egg
2 tablespoons pure maple syrup
2 tablespoons melted butter
1/2 cup milk chocolate chips
3-4 slices of bacon (cooked and chopped into small pieces)
- Preheat oven to 350 degrees.
- Generously
grease a 24 muffin mini muffin pan
- Fry
bacon in pan until crisp. Lay on paper towel to drain and break into small
pieces. Set aside.
- Combine
flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift
together with a wire whisk.
- In
another bowl, stir buttermilk, egg, maple syrup and melted butter until
just combined.
- Add
wet ingredients to dry ingredients and stir with a spoon until combined.
- Stir
in chocolate chips. Stir in bacon
- Bake for 8-9 minutes.
Makes 24 mini pancake muffins. Let cool slightly and remove from the pan. You may need to use a toothpick or knife around the edges to separate the pancake muffins from the pan.
Serve immediately with warmed
butter if you like or even just with maple syrup.
Images
courtesy of Bakerella (they are so awesome!)
