Pancake Muffins


The quest continues to find foods that Reagan will eat. Breakfast time is always a hit or a miss and usually consists of bites of toast, yogurt, fruit and Raisin Bran. I’m not a breakfast fan and pancakes are the absolute last thing that I would ever order at a restaurant, but I absolutely LOVE, LOVE, LOVE New Hope Mills Buttermilk Pancake Mix. I don’t know what it is about this pancake mix, but I am totally in love!

I was up super early this morning, so I decided that it was pancake day! I wanted to make something fun for Reagan to eat and decided on these adorable pancake muffins that I had seen on Pinterest. Reagan loves blueberry muffins and we had just picked up a bunch of blueberries at the market on Saturday, so…fresh blueberry pancakes here we come! (they are muffin shaped, so my hopes were high)

I’ve been adding Reagan’s DHA and probiotic to multiple meals lately, instead of just one. Since she hasn’t been really eating much, it’s pointless to add the entire serving of the DHA or the probiotic to say, just her yogurt at breakfast time. It’s such a waste, because she never eats the full serving of ANYTHING let alone something that I add the DHA or probiotic to.

Ground Flaxseed has also made its way into Reagan’s diet (mine and the husbands too). Flaxseed is known to have many healthy components, but is especially known for containing healthy amounts of Omega-3 essential fatty acids (good fats), lignans (antioxidant qualities), and fiber (soluble and insoluble). Reagan can benefit from ANYTHING healthy!!

I decided to make three different kinds of pancakes- strawberry, blueberry and plain. My husband is not a fruit fan, so the plain would be right up his alley. The amount of fruit depends on how much you want on top of each pancake muffin. I topped 4 muffins with 4-6 blueberries each, used 2.5 strawberries to top another 4 muffins and left 4 muffins plain.


Ingredients
2 cups New Hope Mills Buttermilk Pancake Mix
3 table spoons Organic Whole Ground Flaxseed Meal
1 egg
1 cup water
blueberries
strawberries
cooking spray

Materials
muffin tin
wire cooling rack
metal spoon
mixing bowl
metal fork

Add dry ingredients together.

Add egg and water- mix until smooth (no clumps)

Using cooking spray, coat bottoms and sides of muffin tin holes. I swipe insides of tin with paper towel so that they are not too greasy.

Fill muffin tin holes 3/4 full and then top with desired toppings.

Bake at 350 degrees for 10-12 minutes- The strawberry ones took a little longer- 14 minutes

Test with a fork to see if muffins are done- Stick a fork into two different muffins and if the fork comes out clean, the pancakes are done. Using a metal spoon remove pancakes from muffin tin holes and place on wire rack to cool.

These muffins were super yummy, but they were a total FAIL for Reagan. She picked out the fruit chunks and didn’t even attempt to try the tiniest bite of the pancake. Humph…there’s always tomorrow.

Flower Feeders


These bird feeders caught my eye when I saw them on Mommy Apolis a few weeks back. They seemed so simple, that I just had to give them a try. I totally blew the final finished product pictures…I didn’t take any. Oh- the holiday rush when both sets of families live in the same town.

I would definitely recommend a thinner cookie cutter. Our feeders took 48 hours to completely dry. After 24 hours they still were a bit soft to the touch.

Tons of cooking spray was used during this project…Several times I sprayed the inside of the cookie cutter, my fingers, and the metal tablespoon that I used to press the bird seed into the cutter. After making two feeders, I figured out that the back of a metal tablespoon was much more efficient, than my fingers, for pressing the seeds into the cutter.


Ingredients
3/4 cup flour
1/2 cup water
1 envelope unflavored gelatin (2.5 teaspoons)
3 tbsp corn syrup
4 cups birdseed

Materials
large mixing bowl
shaped cookie cutter- I used a flower for Spring
nonstick spray
straw for making a hole
parchment or wax paper or tin foil
cookie sheet
ribbon

Mix flour, water, gelatin and corn syrup.

Add bird seed and stir- I added one cup of seed at a time. It was easier to stir with a smaller amount of seed. I used two different types of seeds, a sunflower mix and then the other seed is a mystery to me… but, both came from my dads bird seed bins. I ended up using two cups of each type of seed.



Use a cooking spray to coat the inside of a cookie cutter and to spray your fingers.

Set cookie cutter on a wax paper lined cookie sheet. Spoon mixture inside of cookie cutter, pressing mixture firmly down into cutter. You want the seeds to be very compact, so that the feeder stays together. I began by using my fingers to press down on the seeds, but quickly found out that the back of a metal tablespoon worked so much better.

I used a sturdy plastic straw from one of Reagan’s sippy cups to make the hole for the string. I sprayed the entire portion of the straw that would be inserted into the seed. The mixture is super sticky from using the corn syrup, so I didn’t want the straw to stick. Twist and press down on the straw till you reach the wax paper.

Slowly lift the cookie cutter up and remove from seed. The cutter should slide right off, if you used enough spray.

My 4 cups of bird seed made five very thick feeders.

It took around 48 hours for the feeders to completely dry. The next time I do this project, I will definitely be using a thinner cookie cutter– quicker drying time and a lighter feeder to hang from a branch.

Reagan and I tied a yellow string through the holes of the feeders, so that our family could hang them in their yard for their birds, NOT SQUIRRELS, to enjoy!