Pancake Muffin with Raspberry Orange Chia Jam

 
 
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What on Earth are pancake muffins you ask? Well, its pancake batter baked in muffin tins. These ones are spiked with chia jam made of raspberries and orange, such a sweet combination. I even added some almond butter to a few, a creative spin on a PB&J sandwich. We have pancakes often around here, but rarely are they fresh on a weekday morning. I often make double batches on the weekend and pop them in the toaster for a quick breakfast during the week. Turning them info muffins added another option for a grab and go breakfast.

For this recipe I used half whole wheat flour and half all purpose.  You could definitely use all whole wheat flour here and bump up the fibre content of the recipe but you may have to fiddle around with the amount of baking powder and liquid to make sure they are moist and rise nicely.  

Get creative with the fillings, I made a raspberry chia jam here, but strawberry orange muffins would be a great combination too or lemon blueberry, peach or apricot. Anything goes!!  It’s a great recipe to experiment with.  

 Pancake Muffins with Raspberry Orange Chia Jam

Makes 12 muffins 

Dry ingredients

1 cup whole wheat all purpose flour 

1 cup all purpose flour 

¼ cup sugar

2 ½ tsp baking powder 

½ tsp salt 

zest from one orange 

Wet ingredients

2 cups milk (I used fortified almond milk) 

2 eggs 

¼ cup vegetable oil, butter (melted) or coconut oil (melted) 

1 tsp vanilla extract 

filling: raspberry chia jam (recipe follows) 

Directions:

  • Preheat oven to 375°,  line or grease 12 muffin cups and set aside 

  • In a medium sized bowl combine all dry ingredients, plus orange zest and mix well 

  • In a large bowl combine all wet ingredients and mix well

  • Pour dry ingredients into wet ingredients and combine, do not overmix, it is ok if there are a few lumps

  • Pour 2 tbsp of the batter into each muffin cup 

  • Place 1 tsp of raspberry jam or other filling in the middle of each muffin, top with remaining batter

  • Bake for ~ 20 minutes or until a cake tester comes out clean 

Raspberry Chia Jam 

Ingredients

2 cups raspberries, frozen 

2 tbsp honey or maple syrup 

2 tbsp  chia seeds 

 Directions:

  • Cook raspberries in a small pot on medium heat, add honey or maple syrup

  • Cook until raspberries are broken down and juices start to thicken 

  • Add chia seeds and stir, jam will thicken as it cools 

 
 
Breakfast, Snackmelinda lamarche