Minimal prep required, with a super tasty outcome!
1 box frozen baby Brussels sprouts and butter sauce
½ C chopped fresh mushrooms
¼ tsp dried thyme leaves
1/8 tsp pepper
½ C pancake mix (GF mix works well too!)
½ C milk
¾ C shredded Swiss cheese
Cooks Brussels sprouts according to package directions. Pour into a bowl and let cool for 5 minutes. Cut Brussels sprouts in halves or quarters, mix in chopped mushrooms, thyme and pepper.
In a separate bowl, prepare pancake mix, milk, and eggs.
Spray a regular sized muffin tin with baking spray. Spoon slightly less than 1 Tbsp batter into each cup. Evenly divide Brussels sprouts and mushroom mixture among all 12 cups. Sprinkle each with about 1 Tbsp shredded cheese. Top with 1 Tbsp batter.
Bake at 375 for 20-25 minutes.
Super simple and super tasty recipe!
2 sticks butter, softened
1 C sugar
2 C all-purpose flour
1 tsp baking soda
1 C buttermilk
2 oranges, zested and juiced
1 C lightly packed brown sugar
Mix together baking soda and buttermilk and set aside.
Cream together butter and sugar.
Add in eggs and mix well.
Add in flour and mix well.
Add in buttermilk mixture and orange zest, mix until well combined.
Combine brown sugar with juice from oranges (about ½ C orange juice*)
Fill muffin cups about 2/3 full.
Bake at 375 for 12-15 minutes. I left the mini muffins in for 12 minutes, full size muffins in for 15 minutes. The original recipe says it yields 3 dozen mini muffins, but I got a bit more than that.
While the muffins are still in the tin, drizzle the brown sugar/orange juice glaze over the muffins, then remove muffins to wire cooling rack to cool completely. The will be sticky and delicious.
*For variations, try adding pineapple juice to the brown sugar, or 1/2 tsp lemon extract to the muffin batter. Your choice!