Sunday, August 25, 2013

Maple-Pecan-Brown Sugar Pancake Muffins

I'm always looking for something "easy" to make for a quick weekday breakfast, when so many of us are busy and on the go.  These little muffins freeze great, so make up a batch, freeze them and then use them for a "grab and go" breakfast when you're in a hurry, or add them to a Sunday Brunch for a little something sweet.

1 egg
1 cup buttermilk (make your own by adding 1 tbls lemon juice to a scant 1 cup milk)
1 1/2 cups flour
2 tbls oil
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tbls maple syrup
Brown sugar
Chopped pecans

Whisk first 8 ingredients together until batter is smooth.  Using a muffin pan (mine was an 8 section muffin pan) pour batter evenly into prepared pan (I spray mine liberally with Baker's Joy, or grease & flour the pan well - this is very important).  Sprinkle each muffin with about 1/2 tsp brown sugar and top each with some chopped pecans.  Bake in a 350 oven 20 minutes or until muffins are set.  Using a knife, run it around the muffins and under the bottoms carefully to remove.  Place muffins upside down on cooling rack to cool (the brown sugar and pecans will sink while baking, making these upside down muffins and very sticky). Serve while warm. 

Yield: 12 muffins