Sometimes you just don’t want to get out of bed on a Sunday
But one of the joys of Sunday mornings is breakfast. Breakfast is a essential part of a healthy diet and probably the most fool-proof way to create a joyous, balanced day. Breakfast is big on Sundays at our house, but we often don’t make time for it during the week. So we decided to take a Sunday and create some quick snacks in the form of our favorite baked good: a Pancake Muffin.
Note: This recipe yields nine regular sized muffins, but we’d recommend using this recipe for mini-muffins.
Need: staples + sausage + cinnamon + maple syrup
Preheat oven to 350 degrees.
Step 1a: If you don’t have buttermilk, squirt 1 teaspoon fresh lemon juice into 2/3 cup milk and set in the refrigerator for 10 minutes.
Step 1: Brown and crumble sausage over medium heat. Drain excess grease, set aside, and let cool.
Step 2: Combine and set aside the cinnamon and brown sugar.
- 3 large spoonfuls of light brown sugar
- 5 shakes quality ground cinnamon
Step 3: Mix dry ingredients in a large bowl.
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking pop (soda)
- 1/4 teaspoon kosher salt
Step 4: Combine wet ingredients in a separate medium bowl.
- 3 tablespoons granulated sugar
- 1 egg
- 2 tablespoons melted butter
- 3 tablespoons maple syrup
- 2/3 cup buttermilk or regular milk soured with lemon juice
Step 5: Add wet ingredients to dry ingredients. Mix whilst turning bowl and counting to ten. Stop and walk away. Muffin batter needs to have lumps.
Step 6: Scoop batter into muffin tins. Top with a spoonful of cinnamon brown sugar mixture. Use a skewer, toothpick, or knife to quickly swirl.
Step 7: Top muffins with cooled crumbled sausage.
Step 8: Put muffins into oven, increase temperature to 380 degrees. Bake for 21-25 minutes, rotating every 7 minutes, until toothpick comes out clean.
Step 9: Flip muffins and let cool upside-down on a clean tea towel.
You can top with more syrup or just munch away.
