BLUEBERRY BREAKFAST MUFFINS WITH LEMON GLAZE (3RD PLACE WINNER in our 2011 Recipe Contest)
2 cups SweetStacks Gourmet Pancake Mix/Waffle Mix
1/2 cup sugar
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
2/3 cup buttermilk
1/4 cup canola oil
1 egg,, beaten
2 teaspoons lemon zest
1 cup blueberries
1-1/2 cups powdered sugar
1 tablespoon softened butter
2 tablespoons fresh lemon juice
1. Heat oven to 375 degrees. Line a 12 cup muffin pan with paper liners, or lightly grease and flour.
2. In a mixing bowl mix the SweetStacks Gourmet Pancake & Waffle Mix, sugar, baking soda and cinnamon until blended. Add the buttermilk, canola oil and egg and mix until blended. Stir in the lemon zest and blueberries. Spoon batter into prepared muffin cups. Bake in a 375 degrees oven 20-25 minutes, or until muffins test done. Remove muffins to rack to cool.
3. In a medium bowl mix the powdered sugar and lemon juice until smooth. Using a fork, drizzle glaze over each muffin. Allow glaze to set before serving. Nice to serve warm.
Makes 12 servings.
This recipe was submitted by Gilda Lester from Millsboro, Delaware. Congratulations, Gilda!!
TO STORE: Store leftover pancakes in zip lock bags and store in refrigerator or freezer.
TO REHEAT: Heat pancakes in toaster or oven until crisp.
Thank you for visiting our website.
Get Your FREE Sample of our SweetStacks Gourmet Pancake Mix & Waffle Mix at: FREE SweetStacks Gourmet Pancakes