"If you are hankering for blueberry muffins, but don't have a muffin pan handy. Or maybe you just don't feel like cranking up the oven on a hot summer day. You can cook these in a skillet, using a muffin batter the same you would use pancake batter. And the results are really good! Why not just make blueberry pancakes? Though recipes will vary, most pancake and muffin recipes call for equal amounts of flour and eggs. But while pancakes call for more liquid, muffins get more (often way more) sugar, fat and baking powder. That's why muffins are dense and cakelike, while pancakes are light and fluffy. So while muffin batter cooked in a skillet may resemble a pancake, the taste is all muffin. You can even top the muffins with a blend of cinnamon-sugar (just as you would a muffin); this caramelizes beautifully when you flip them. And while muffins can take half an hour to bake, these pancake-style muffins cook up in just minutes. Recipe from J.M. Hirsch, AP food editor."
Serving Size: 1 (233 g)
Servings Per Recipe: 4