I first came across Broccoli Cupcake's recipe  via a post on Again Bags' Facebook page and thought it looked so easy and kid-friendly I just had to try them out.  I got a little "muffin tin" crazy and made a different muffin tin recipe three days that week!  I've included recipes for my variations below.

Muffin tin recipes are perfect to use to get your children in the kitchen.  Let them crack eggs (my preschooler has been doing this for some time and is pretty good at it now), mix the pancake mix and create their own variations of pancake muffins, baked eggs and cornbread bites by having a number of toppings available to them.  

My girls and I enjoyed making and eating all of these recipes.  My husband, on the other hand, went along for the ride.  His favorite was the cornbread bites.  My girls thought it was fun to take the wrapper off the pancake muffin and bite into it because it tasted just like a pancake, but looked like a muffin.   The muffin shape makes it hard to use syrup on them (though you could dip them), so I suggest loading on the toppings.  :)

I hope you try these out for a special Saturday family breakfast or maybe even for dinner like we did.  Clean up is relatively easy.  Make sure you spray your muffin tin with cooking spray when doing baked eggs or you'll have a mess on your hands.

Let me know what recipes you tried and what you thought.  Enjoy! 

Pancake Muffins and Baked Eggs
  • 1 cup buckwheat flour
  • 1 cup unsweetened almond milk
  • 1 egg
  • ¼ cup unsweetened applesauce
  • 1 tablespoon pure maple syrup
  • 1 tablespoon expeller pressed coconut oil
  • 1½ teaspoons baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon sea salt
  • Optional Pancake Toppings – blueberries, strawberries, nuts, dark chocolate chips
  • 6 eggs (for baking, not for the pancake muffins)
  • Optional Egg Toppings – spinach, onions, bell peppers

              *I just used our regular pancake mix and they were just as yummy.

  1. Preheat the oven to 350 degrees. Line a muffin tin with 6 wrappers. Grease the other 6 muffin cups with a little expeller pressed coconut oil.
  2. In a large bowl, mix all the pancake ingredients together. Use an ice cream scoop to fill the 6 muffin wraps about ¾ way full.
  3. Top each pancake muffin with your favorite toppings. We used blueberries, strawberries, nuts and dark chocolate chips.
  4. Crack one egg into each of the greased muffin cups and sprinkle with a pinch of sea salt and cracked black pepper. You can also add a few spinach leaves or sprinkle some chopped bell peppers on top to bring some veggies to the table.
  5. Bake for about 20 minutes or until a toothpick inserted into the center of the pancake muffins comes out clean.
  6. Run a flat, thin spatula around the edge of each baked egg to loosen and remove the eggs.
From left to right:  Brown sugar, sprinkles, chocolate chips and plain.  Serving suggestion.
We scrambled some of the eggs and added cooked sausage and shredded sharp cheese.

PictureReady for the oven.
Cornbread Bites
Since I was on a muffin tin roll, so to speak, I decided to try out one more recipe that week.  This one is super easy as well and quite tasty.  

I was able to make 12 cornbread bites and a mini casserole out of one box of cornbread mix and a roll of sausage.

  • Box of cornbread mix
  • Roll of your favorite sausage
  • Shredded sharp cheese
  • Fresh tomato (we were lucky enough to have homegrown on hand!)

PictureOur "leftover" casserole.
  • Cook sausage.
  • Make the cornbread mix as directed for muffins.
  • Stir in sausage.
  • Add desired toppings.
  • Cook as directed on muffin box.

**All photos and text are property of Angela Pounders and can not be distributed without permission.  
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