I woke up this morning morning fully intent on celebrating pancake Sunday with my favorite whole wheat pancakes lathered in peanut butter and syrup. My tastebuds, however, had other ideas.
I want a bagel with cream cheese. (Actually, I just wanted cream cheese but for some reason I couldn’t justify cream cheese by the spoonful as an adequate breakfast)
No wait, I’m kind of craving a muffin
On second thought – pancakes don’t sound half bad.
This is what I like to call the “breakfaster’s dilemma”.
With so many prime breakfast options out there, I find it can be difficult to settle on just one. So, after much contemplation I somehow stumbled on a means of incorporating all three in a little recipe I like to call “the puffin” aka the lovechild of Mrs. Pancake and Mr. Muffin.
I mixed together whole wheat pancake recipe (but added another tbsp+ of greek yogurt to moisten the batter a bit and also stirred in some diced strawberries). Then, I spooned about 1/2 the batter in three reusable silicon muffin cups (I adore these!).
I added a dollop of strawberry cream cheese in to each of the muffin cups and topped with the remaining batter. Baked at 375 for about 10-15 minutes.
Topped with vanilla almond butter
These rock. Plus, they come in all kinds of fun shapes. Look, a puppy!
I think the cream cheese was the contributing factor to the obscure appearances of my dear puffins. However, where they lacked in aesthetic appeal they certainly compensated for in taste and moistness.
I think I’ll be seeing a lot of puffins in my immediate future. Unfortunately, I’m referring to puffins of the pancake/muffin variety rather than the
peanut butter cereal variety. Apparently my town isn’t with the program and only sells the original flavor.
Blechhh.
p.s. bonus points goes to whoever knows the reference of my post title. I know a
select few who will get it fa sho’.
Enjoy the rest of your evenings, my friends!