Mothers Pecan Pancake Muffins Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 mini muffin cups or line with paper muffin liners.
• In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl beat the butter and eggs together until smooth, stir into the dry ingredients just until combined. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full.
• Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cool on wire racks when done.

Steps:

• Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups. In medium bowl, mix 1/2 cup flour and the brown sugar until blended. Cut in 1/4 cup cold butter, using fork or pastry blender, until mixture is crumbly (do not overmix). Stir in pecans. Set aside.
• In large bowl, mix 1 1/2 cups flour, the granulated sugar, baking powder, baking soda and salt until blended. In medium bowl, beat eggs, sour cream, 1/3 cup melted butter and the vanilla with whisk until blended. Mix egg mixture into flour mixture with spoon just until moistened.
• To assemble, spread 1 tablespoon batter evenly in bottom of each cup. Stir streusel to redistribute nuts; spoon 1 tablespoon streusel over batter in each cup to cover. Push down into batter. Divide remaining batter among cups; sprinkle remaining streusel over batter.
• Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack; cool 10 minutes. Serve warm.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray 16 regular-size muffin cups with cooking spray.
• In medium bowl, stir pancake mix, 1 cup milk and egg with spoon just until blended. Divide batter evenly among muffin cups (each about half full).
• Bake 13 to 16 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool in pan on cooling rack 5 minutes. Carefully remove from pan, and place on cooling rack. Let stand 5 minutes.
• Place cooling rack with muffins over cookie sheet or waxed paper. In small bowl, stir powdered sugar, vanilla and enough milk to form a smooth icing. Spoon icing over muffins.
• Place cereal topping (from box) on top of muffins. Decorate as desired with candy sprinkles. Store loosely covered at room temperature.