Berry Pancake Muffin Cups Recipes

Steps:

• Preheat oven to 350 Degrees. Bake for approx 20-30 minutes. Varies depending on cooking pan. Insert knife to confirm no longer wet batter.
• Mix all dry ingredients and then add milk, egg and oil. Mix, but do not overmix. The muffins will not be as fluffy if overmixed.
• Spray 12 cup muffin tin with cooking spray. Fill each cup two-thirds full. Then top with several berries in eacg cup. Careful not to cause overfilling.
• Serve with your favorite maple or berry syrup and dust with powdered sugar if desired.
• Store any leftovers in refrigerator.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups with cooking spray.
• Stir flour, sugar, baking powder, and salt together in a medium mixing bowl. Make a well in the center of the mixture; set aside.
• Combine almond milk, egg, and coconut oil in a separate mixing bowl. Add egg mixture all at once to the flour mixture. Stir until batter is just moistened and still lumpy.
• Spoon batter into the prepared muffin cups. Add about 3 tablespoons of blueberries to each cup.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 22 minutes. Let cool for 5 minutes. Remove muffins by loosening them with a butter knife.

Steps:

• Place the butter in a 9-in. pie plate; place in a 400° oven for 4-5 minutes or until melted. Tilt pie plate to evenly coat bottom and sides with butter. , In a small bowl, whisk the eggs and milk. In another small bowl, combine the flour and salt; whisk in egg mixture until smooth. Pour batter into prepared pie plate. Bake until sides are crisp and golden brown, 15-20 minutes. , Meanwhile, in a large bowl, gently combine the berries and marmalade. Sprinkle pancake with confectioners' sugar; fill with berry mixture. Serve immediately. If desired, serve with whipped cream.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 9-inch round cake pan with cooking spray.
• Combine flour, milk, eggs, butter, and salt in a medium bowl. Whisk for 1 minute. Pour batter into the prepared pan.
• Bake in the preheated oven until golden brown, 20 to 22 minutes. Remove from oven and immediately fill with banana, blueberries, and strawberries.

Steps:

• Heat griddle or skillet over medium heat or electric griddle to 300°F (grease if necessary).
• Stir all ingredients except powdered sugar until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle.
• Cook about 3 minutes on each side, turning once, until golden (watch closely--pancakes brown quickly). Sprinkle with powdered sugar or serve with syrup.

Steps:

• Drain blueberries, reserving liquid; rinse blueberries and set aside. Stir muffin mix, water, oil and eggs in medium bowl just until blended. Gently stir blueberries into batter.
• Grease heated griddle if necessary. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook about 1 1/2 minutes or until golden. Turn; cook 1 minute until golden.
• Heat reserved blueberry liquid and syrup. Serve syrup with pancakes.