Puffins | Living the Country Life


January 14, 2013

My boys love pancakes, and they love muffins, and they love it when they get to add their own toppings to things. That makes these tasty little breakfasts just perfect! They're part pancake, part muffin, so my boys decided to call them "puffins" ... although they also considered naming them pupcakes, since they could be considered part pancake and part cupcake. They like puffins though, so puffins it is!

This couldn't be easier, and it's quick enough that I can actually make it before school on a busy morning, giving my boys a hot breakfast they love before they head out into the cold to wait for the bus. And since the puffins have maple syrup in them, you don't need to put syrup on them, so they'd also be great to take for an on-the-go breakfast.


1 cup baking mix or pancake mix
2/3 cup milk
1/2 cup maple syrup

Preheat oven to 350 degrees F. Combine all ingredients. Spoon batter into 12 muffin tin cups treated with non-stick spray or lined with cupcake papers. This may not look like much batter in each cup, but they will rise quite a bit. (Or, rather, the puffins will PUFF up quite a bit!)

Top puffins with the ingredients of your choice. Absolutely any fruit will do. We used pomegranate arils, blueberries, and chocolate chips. You could use cooked, chopped up bacon or sausage, too! Let the kids top their own puffins! This is a great way to use up those leftover few pieces of bacon or sausage (unless you're at my house, where there's no such thing as leftover bacon or sausage). The photo above was taken just after we added our toppings, before baking the puffins.

Bake for 9-11 minutes, until puffins are puffed, and a knife inserted in the middle comes out clean. Enjoy!

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