Maple Pancake Muffins Great for Back To School Breakfasts, Lunches, and Snacks

 

Before your child goes back to school, here is a fun idea for breakfast, lunch and afterschool snacks all rolled into one simple muffin.

Muffins have the advantage in that you can bake them and have them ready for a quick breakfast, to add to their lunch box, without any preparation on busy mornings.

Muffin making is about as simple as baking gets.  The only trick to it is to mix the batter only until the dry and the wet ingredients are combined.  If you mix too much, the muffins are no longer tender and don’t rise up as much.  Then scoop into muffin cups, for mini-muffins use a cookie scoop.  If you don’t have one, a spoon is fine.

Have a pancake lover at your house?  Try a pancake muffin packed with maple flavor right from the mix when you use Tenda-Bake Maple Burst Pancake Mix.

Why not make pancake muffins for breakfast, school lunch box treats or after school snacks?  These muffins have added apple. So you can sneak in a bit of fruit in these muffins.

One other thing about muffins, they freeze well.  Place them in freezer bags and keep them until you need them.  Pack them frozen in their lunch, they will thaw by lunch time.

 

Maple Pancake Muffin

 

Makes about 24 mini-muffins

¾ cup (about 2 apples) shredded chopped and peeled apple (Granny Smith is a good choice)

1 large egg

¼ cup vegetable oil

½ cup firmly packed brown sugar

1 ½ cups Tenda-Bake Maple Burst Pancake Mix

Preheat oven to 350 degrees.  Coat mini-muffin tins with nonstick cooking spray or line with paper liners.

Combine shredded apple, egg, vegetable oil and brown sugar in a large bowl.  Mixing until well combined.

Measure in the pancake mix and stir just until combined.  Scoop into muffin cups and fill no more than 2/3 full.

Bake for 15 minutes for mini-muffins or until lightly browned and a toothpick inserted is clean when removed.

These are delicious served either warm or cooled.

 

 

Banana Chocolate Chip Muffins – Back to School Breakfast To Go

Back to School Breakfast To Go

Wake them up.  Did those feet hit the floor?  Are you getting dressed yet?  Help them find their shoes, brush their teeth, and get their backpack essentials  With all that, who has time to make breakfast?

They need a good breakfast that is easy, cold cereal often seems to be the only solution.  Want something more special? Muffins are the other fast and easy breakfast you can on hand ready to go.

This recipe is banana bread in a muffin shape so it is a moist and delicious grab and go breakfast that is best eaten at room temperature.  Muffins freeze well, so you can wrap these individually and then thaw in the microwave so you can have them anytime.

We baked these using Tenda-Bake 7-Grain Pancake Mix.  The pancakes rise up high and light with the nutty goodness of 7-Grains.  For the muffins, they will never know they are eating whole grain oats, flax seed, graham flour and whole wheat.  We added chocolate chips to make them even more kid-friendly, but you can leave them off if you like.

This is perfect thing for when they are running out the door on busy back to school mornings.

 

Banana Chocolate Chip Muffins

Makes 12 muffins

 

1 cup mashed banana (about 3 bananas)

1 large egg

½ cup sugar

¼ cup butter, melted and cooled

1 ½ cups Tenda-Bake 7-Grain Pancake Mix

1 cup chocolate chips

 

Preheat oven to 350 degrees.  Coat muffin pans with nonstick cooking spray or muffin liners.

Mash the banana leaving it slightly lumpy.   Stir in the egg and sugar.  Then add the cooled butter.  Mix the liquids until well combined.  Add the pancake mix and stir just until combined.

Fold in the chocolate chips.  Do not overmix.

Spoon batter evenly into muffin cups so that muffin cups are no more than 2/3 full.

Bake for 25 to 30 minutes or until lightly browned.  Cool for 10 minutes in pan, move to cooling rack to cool completely.

Muffins can be wrapped tightly in plastic wrap and then simply thaw overnight at room temperature when ready to serve. 

 

 

 

 

Southern Panzenella

Celebrate summer with Panzanella, a Tuscan bread salad that we made Southern style by using cornbread.  Use some of the first tomatoes of the season and keep this recipe throughout the summer when the bumper crop arrives.

Never had panzanella?  Think bruschetta in a bowl.  Toss cornbread, tomatoes and some olive oil and vinegar and you have it.

Y’all will love this with cornbread. Of course, any real Italian cook would use tomatoes only, but we add anything on hand such as cucumbers, onion, celery, mozzarella or garlic. We make ours with truly fresh vegetables from our southern summer gardens.

If you don’t want to bake cornbread on a hot day, bake the cornbread in the evening and save it for a few days.  Dryer bread works better for this recipe anyway.  I even freeze leftover cornbread in chunks to use later for this salad.

Serves 6-8

1 recipe Tenda-Bake Cornbread, following the recipe on back of package, cut into cubes about 1-inch and let dry for a day, should measure 4 cups of cubes

1 cup thinly sliced red onion

1 cup halved cherry tomatoes such as sun gold or sweet 100’s

3 cups seeded and diced heirloom tomatoes, a mixture is preferred

12 large basil leaves, cut into a chiffonade

3 tablespoons red wine vinegar

3 tablespoons fruity, like Sicilian, extra virgin olive oil

Kosher salt and freshly ground black pepper

1. Preheat your oven to 350 degrees.
2. Place the corn bread cubes on a baking sheet that has been lightly greased.  Place in the oven and cook for about 4 minutes.  Check the corn bread and turn them over.  Cook about another 4 minutes.  Remove from the oven and set aside.
3. In a large bowl, a wooden salad bowl works nicely, toss the onion, tomatoes, and basil leaves together.  Add the red wine vinegar and olive oil, and toss again.  Pour in the corn bread cubes and gently toss to combine.  Taste and add salt and pepper if needed.

Doughnut Biscuits

National Doughnut Day is the First Friday in June, but we say why wait? Our biscuit doughnuts are BAKED not fried, a good reason to have them anytime.

They are fun to make, just start with Southern Biscuit ® Self-Rising Flour, sugar, and cream. Mix and form into “doughnut hole” size balls. The kids will love this project. You pop them in the oven and let them cool enough to handle and let the kids coat them. with a glaze or powdered sugar or cinnamon sugar or sprinkles, the list can go on and on. I love these little bites of hot doughnuts right from the oven.

So since it is National Doughnut Day, we took a look at doughnut history. It seems fried dough is popular in every culture. In the US, National doughnut day started when in 1938 the women in the Salvation Army served doughnuts to soldiers in France during World War 1. If you want to take a deep dive into doughnut history, there is even a book called Glazed America: the History of the Doughnut.

History aside, this is a fun project and they are really, really delicious and better than eating the fried ones!

Doughnut Biscuits

Makes 24 mini-size doughnuts.

2 cups Southern Biscuit® Self-Rising Flour
¼ cup sugar
1 cup cream

Glaze
1/2 cup powdered sugar
1 tablespoon cream

Powdered Sugar Topping
½ cup melted butter
½ cup powdered sugar

Preheat oven to 425 degrees.

Combine flour and sugar in a mixing bowl. Stir in cream. Dough will be thick. Using a cookie scoop or heaping tablespoon, measure dough and roll into round balls. Place on a baking sheet about 1-inch apart.

Bake for 10 minutes or until lightly browned. Coat with either the glaze or powdered sugar toppings.

For glaze: Combine powdered sugar and cream just until you have a thick glaze. Dip biscuits into glaze or brush glaze over biscuits.

For powdered sugar: Dip in butter and then in powdered sugar to coat.

Dr Byrd Cake with Cream Cheese Glaze

“Some family recipes hold memories that last for generations, and are usually the simplest to make. Such is the family story of one of the family members at Midstate Mills, Cindy Gabriel. Her grandmother Cat Cline, would bake dozens of Dr. Byrd Cakes at a time, then lovingly shared the cakes with her circle of friends, many widowed and scattered around Newton, N.C. Cindy recalls the cakes being delivered in her dad’s car, which was affectionately called “the widow wagon”. It was a simple act of kindness that bears repeating today. One of the reasons that Mrs. Cline took this cake to widows was that it kept well, getting more moist with time, the goodness lasting for days. No one knows why this cake is called Dr. Byrd Cake, but this family recipe was years ahead of a close cousin, the Hummingbird Cake. Either way, the taste is over the top. The glaze is optional.” ~ By Tendabake

Ingredients:
• 3 cups Southern Biscuit All-Purpose Flour
• 2 cups Sugar
• 1 tsp Baking Soda
• 1 tsp Salt
• 1 tsp Ground Cinnamon
• 1 1/2 cups Vegetable Oil
• 3 Large Eggs (lightly beaten)
• 1 1/2 tsp Pure Vanilla Extract
• 8 ounce can Crushed Pineapple (undrained)
• 2 cups Mashed Bananas
• 2 cups Chopped Pecans or Walnuts

Cooking Instructions:
Adjust oven racks so that a shelf is in the lower third of the oven and there is room for the tube pan above that rack.
Cream Cheese Glaze

Ingredients:
• ½ cup (1 stick) butter, softened
• 1 (8 ounce) package cream cheese, softened
• 1 teaspoon pure vanilla extract
• 1 pound (1 box) powdered sugar

Cooking Instructions:

Heat oven to 350°. Coat an 8-inch tube pan with shortening and dust with flour or spray with no stick cooking spray with flour.
Whisk together flour, sugar, baking soda, salt and cinnamon until combined. Stir in oil, eggs, vanilla, pineapple, bananas and nuts just until combined. Pour into the tube pan.

Place a baking sheet beneath the tube pan or wrap the bottom of the tube pan with foil to prevent leaking.

Bake for 1 hour 10 minutes or until a toothpick inserted is clean when removed.

Cool in pan for 20 minutes and remove to a cooking rack. Cool completely.

Prepare linked glaze recipe.

Whip butter and cream cheese using an electric mixer until they are soft and blended. Add vanilla and powdered sugar and whip until smooth. Add milk until a glaze consistency is reached. Drizzle over cooled cake.

Zucchini Bread

 

“At the end of each summer come the “gifts”. Neighbors with gardens bring over bags full of zucchini that grow so abundantly. What to do? Make a freezer full of zucchini bread and keep it for fall gatherings, holidays, quick breakfasts, and give some back to your “gift” bearing gardeners. They will thank you.” ~ By Tendabake

Ingredients:
• 3 large eggs, lightly beaten
• 1 cup vegetable oil
• 2 cups sugar
• 3 cups Southern Biscuit All-Purpose Flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 2 cups grated zucchini
• 3 teaspoons pure vanilla extract
• ½ cup chopped pecans

Cooking Instructions:
Heat oven to 325°F.

Coat two loaf pans with nonstick spray or shortening.

Whisk together eggs and vegetable oil in a large bowl. Whisk in sugar.

In another bowl, whisk together flour, salt, baking powder, baking soda and cinnamon.

Stir into egg mixture. Stir in zucchini, vanilla and pecans. Pour into the two loaf pans.

Bake for 1 hour and 20 minutes or until a toothpick inserted is clean when removed.

Cool for 10 minutes in pan. Then remove from pan to cooling rack and cool completely.

Quick breads can be wrapped and frozen for up to 3 months.

Maple Pecan Scones

 

“Scones are rather expensive when you buy them at a coffee shop, and are so simple to make at home. The difference between a scone and a biscuit is that scones generally include egg and are a bit sweet. Our Tenda-Bake Pancake Mixes already have the egg in them so they are the perfect scone mix! If you don’t have Maple Burst Pancake Mix on hand, this recipe will work equally well with Tenda-Bake Buttermilk Pancake Mix. ”

~ By Tendabake

 

Ingredients:
• 2 cups Tenda-Bake Maple Burst Pancake Mix
• ½ cup s chopped pecan
• 1/3 cup milk or water
• 2 tablespoons melted butter

Cooking Instructions:
Heat oven to 400°F. Coat a cake pan or baking sheet with nonstick cooking spray.

Combine pancake mix and pecans. Stir in milk or water. The dough will be very dry.

If you cannot use your hands to pack it together, add additional milk or water 1 teaspoon at a time.

Turn onto a lightly floured surface. Knead the dough 8 to 10 times to form it into a smooth ball. Pat into a round 2/3-inch thick. Slice into 8 slices using a knife that has been coated with flour OR cut using a 1 ½-inch biscuit cutter.

Place on pan so they are close but not touching.

Bake for 8 to 10 minutes or until golden brown. Brush the tops with melted butter.