Pancake Muffins with Chocolate chips & winner of Muir Glen tomatoes!
2011
I have Joan from Foodalogue to thank for the inspiration for these muffins. She made some using a pumpkin pancake mix which sounded amazing, but since I didn’t have a mix already – I made a new variation of a pancake recipe which I hoped would turn into a great muffin.
This recipe makes 24 regular sized muffins. They do freeze well so you can always freeze any extras for a quick breakfast on the go. When they were cool enough to taste, my daughter Claire took the first bite. She said “these taste like pancakes!” I said “I know – that’s what I was going for!” 
Ingredients
3 eggs, separated
1/4 cup sugar
2 cups buttermilk*
6 tablespoons butter, melted and cooled
2 1/2 cups bread flour (you could also use all purpose flour)
1.5 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup chocolate chips (I used milk chocolate flavor)
In a large bowl add all the dry ingredients and mix well. In a mixer add the 3 egg whites and beat for about 5 minutes or until stiff peaks form.
Now add the wet ingredients (except egg whites) to the bowl of flour/sugar/baking soda and salt and stir gently until all the flour is incorporated. Now a little at a time fold in the egg whites. I let the batter stand for about 15 minutes and it gets all bubbly.
Since I wasn’t sure how much these would rise, I filled each muffin tin (which I coated in cooking spray first) about 3/4 full. They don’t rise too much so it wasn’t an issue.
And I figured out the calories using www.caloriecount.com
Each muffin is 115 calories 4.5 grams of fat 15 carbs which I didn’t think was that bad!
For one of the muffins, I opened up a little hole in the top and drizzled about a teaspoon of sugar free syrup in it, then plugged the hole up so when you bit into it, you had this ooze of syrup – so good!
*If you don’t have buttermilk you can use regular milk (skim, 1%, 2% or whole) and for each cup add 1 tsp. of white vinegar and let stand for 10 minutes. It will start to curdle the milk, but that’s what you want it to do.
Later I was reading an old cooking light where an article was talking about buttermilk and buttermilk tenderizes the protein in flour resulting in light and delicate pancakes (or muffins in this case).
*******
So last week, I had a Muir Glen Give a way and using Random.org the winner was #2 and that is HELEN!!. Congrats Helen! E-mail me your address at slim-shoppin@comcast.net so you can receive your prize!
6 comments
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115 calories is an excellent value for a muffin. That’s actually low enough that you could eat one of those as a snack – yum.
I’m so excited to win the tomatoes, just LOVE Muir Glen products. Email coming your way – have a great day!
115 calories an no artificial sweetener? Yay!
Those look fantastic Jenn!!! I’ve bookmarked this recipe. Have a wonderful week.
I like the idea of putting a syrup inside the muffin. It sounds really delightful. Glad to hear a snack that would not leave me worrying about calories afterwards. Thank you for sharing and I hope you can visit me here at DTS.
How clever! Two breakfasts in one!
Thank you very much for this recipe Jennifer. Looking very yummy. I will definitely try to make those in this weekend for my kids by following this recipe.