Mini Streusel Blueberry Muffins

MAKER APPROVED
Recipe by:
Justin Schuble @dcfoodporn
2 Cups Krusteaz Buttermilk Pancake Mix
1 Cup Water
1/2 Cup Sour Cream
1 1/2 Cups Frozen blueberries, slightly thawed
1/2 Cup Brown sugar, packed
1/2 Cup Chopped walnuts
1 Tsp Ground cinnamon
STEP 1

Preheat to 425F and prepare a mini muffin tin (with muffin cups or nonstick spray)

STEP 2

Combine pancake mix and water

STEP 3

Add sour cream to pancake and water mixture. Stir

STEP 4

Fold in frozen blueberries

STEP 5

Add batter to muffin tin, filling almost to the top

STEP 6

Top with streusel mixture

STEP 7

Bake at 425F for 5 minutes. Then, keeping the muffins in the oven, reduce the oven temp to 350F and bake for another 6-8 minutes. Test doneness with a toothpick. You should be able to pull it out clean.

STEP 8

Let cool for a few minutes and enjoy!

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MAKER APPROVED
Recipe by:
Sara Mellas @Sara.Mellas
PREP
20 minutes
TOTAL TIME
12 minutes
SERVINGS
12 bars
1 (14.5 oz.) box Krusteaz Chocolate Pie Bar Mix
4 tablespoons (1/2 stick) salted butter, melted
2 cups whole milk
1/2 teaspoon coconut extract (optional)
3/4 cup dulce de leche
1 cup unsweetened shredded coconut
36 pastel-colored chocolate Easter egg candies
STEP 1

Preheat the oven to 325°F. Lightly grease an 8x8-inch pan.

STEP 2

Place the crust mix and melted butter in a large bowl and mix until combined into a crumbly dough. Press dough firmly and evenly into the prepared pan.

STEP 3

Bake for 12 minutes. Remove the pan from the oven and set aside to cool.

STEP 4

Whisk together the filling mix and milk in a medium saucepan. Set the pan over medium heat. Whisk gently and constantly until the mixture begins to bubble and thicken. Remove the pan from the heat. Stir in the coconut extract (if using).

STEP 5

Pour the filling over the cooled crust. Transfer the pan to the refrigerator and chill for 1 hour.

STEP 6

Place the dulce de leche in a large microwave-safe bowl. Microwave on high for 30 seconds, or until slightly loosened. Add the shredded coconut to the bowl and mix until thoroughly combined.

STEP 7

Remove the pan from the refrigerator. Drop the coconut mixture by the spoonful over the bars, gently pat into a mostly even layer. Return the pan to the refrigerator and chill for 1 hour more.

STEP 8

Cut the bars into squares. With the back of a spoon, gently press a shallow indent into the center of each bar. Arrange three Easter egg candies into each indent. Serve chilled. Store leftover bars covered in the refrigerator for up to 3 days.

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Nutella Crepes

MAKER APPROVED
Recipe by:
Rachel Samson @stickaforkinme
1/2 Cup Krusteaz Buttermilk Pancake Mix
1/2 Cup All-purpose flour
1 1/4 Cups Water
2 Eggs
2 Tbsp Melted Butter
Optional Garnish: confectioners sugar, vanilla ice cream and/or sliced strawberries
STEP 1

Preheat your crêpe maker, if you don’t have one you can use a regular pan on the stovetop! ⁣

STEP 2

Coat with nonstick spray and pour your batter in a circle. Use a flat edged tool to carefully spread to the sides of the pan. ⁣

STEP 3

Once you see a golden tan color on the bottom, carefully flip. ⁣

STEP 4

Remove from heat, add a layer of Nutella and roll up. Serve and enjoy! ⁣

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Sweet Corn Muffin

Nothing compliments a delicious meal more than something sweet on the side. Krusteaz Sweet Corn Cornbread is the moist, sweet side dish that takes every meal up a notch.

Where to Buy
START WITH:
milk

2/3 Cup Milk

oil

1/4 cup vegetable oil (or melted butter)

eggs

1 Egg

STEP 1

HEAT oven according to bake chart below. Line muffin pan with paper baking cups or lightly grease.

heat-none
STEP 2

STIR together milk, oil, egg and corn muffin mix until well blended. SPOON batter into muffin cups, filling 2/3 full. For square pan, spread batter evenly into lightly greased 8x8-inch pan.

stir
STEP 3

BAKE as directed below or until light golden brown. Cool 5 minutes; gently loosen and remove from pan. For square pan, cool 5 minutes before cutting and serving. Cool completely and store in tightly covered container.

High Altitude (over 5,000 feet): Prepare as directed, adding an additional 2 tablespoons milk. Check muffins/cornbread at shortest bake time. Muffins/cornbread are done when wooden toothpick inserted into center comes out clean and top is light golden brown.

bake
Yield Temperature Bake Time
12 Standard Muffins 400°F 15-17 minutes
5-6 Jumbo Muffins 400°F 23-25 minutes
8x8-inch pan 375°F 25-28 minutes
Servings Per Container About 6
Serving Size 2 muffins (76g dry mix)
Calories290
Total Fat3.5g4%
Saturated Fat1.5g8%
Trans Fat0g0%
Cholesterol0g0%
Sodium440mg19%
Total Carbohydrate62g23%
Dietary Fiber1g4%
Sugars28g
Incl. Added Sugars28g56%
Sugar Alcohol
Protein3g
Vitamin D0mcg0%
Calcium0mg0%
Iron1.4mg8%
Potassium50mg0%
The % Daily Value (DV) tells you how much a nutrient is a serving of food contributes to a daily diet.
2,000 calories a day is used for general nutrition advice.
Refer to package for the most current ingredient and nutritional information.

INGREDIENTS: Enriched bleached flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), sugar, degermed yellow cornmeal, palm and soybean oil, leavening (baking soda, sodium aluminum phosphate), salt, food starch-modified, xanthan gum.

CONTAINS: Wheat.

May contain egg, milk, soy and tree nuts.

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Peach Bellini Pancakes

MAKER APPROVED
Recipe by:
Sara Mellas @Sara.Mellas
PREP
10
TOTAL TIME
20
SERVINGS
10 to 12 4-inch pancakes
2 Cups Krusteaz Buttermilk Pancake Mix
1 1/3 Cups Prosecco
1/2 Cup Peach butter, for serving
3 Peaches, pitted and roughly chopped, for serving
Whipped cream, for serving
Edible flowers or basil, for garnish
STEP 1

Heat pancake griddle to 375° F. Lightly grease griddle.

STEP 2

Place the mix and Prosecco in a large bowl and whisk to combine. Do not over-mix. Let batter stand for 2 minutes.

STEP 3

Pour slightly less than ¼ cup batter per pancake onto griddle.

STEP 4

Cook 1 to 1 ½ minutes per side. For light and fluffy pancakes, flip only once when tops bubble and bottoms are golden brown.

STEP 5

Spread a generous tablespoon of peach butter over each pancake and layer with whipped cream, as desired. Top with chopped peaches and garnish with fresh mint leaves. Serve immediately.

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Bacon Pancake Breakfast Sandwich

MAKER APPROVED
Recipe by:
Jamie Milne @everything_delish
PREP
TOTAL TIME
SERVINGS
2
3 Cups Krusteaz Buttermilk Pancake Mix
1 1/3 Cup Water
4 Slices Bacon
1 Avocado (sliced)
1/4 Cup Maple Syrup
2 Eggs
1 Tbsp Butter (divided)
Salt & Pepper (to taste)
STEP 1

In a large bowl, add Krusteaz Buttermilk Pancake Mix and add water. Mix together until combined and set aside.

STEP 2

Cook bacon over med-high heat in pan or skillet. Cook for 6-8 minutes per side until crispy. Set aside on a plate with paper towel.

STEP 3

Add butter to skillet or griddle, heat over med-high heat and add ¼ cup of Krusteaz Buttermilk Pancake Mix to the center of skillet. Let sit for 75 seconds per side. Repeat to make 4 pancakes.

STEP 4

Clean skillet and heat over med-high heat. Add butter. Once butter is melted, crack eggs directly into skillet. Cook for 4-5 minutes until yolk is cooked to your liking.

STEP 5

Thinly slice avocado and set aside. Plate pancakes and add bacon and avocado to bottom pancakes. Top with fried egg, salt & pepper. Top with second pancake overtop of the egg and drizzle maple syrup over top.

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Baklava Skillet Pancakes

MAKER APPROVED
Recipe by:
Alia & Radwa @fooddolls
PREP
TOTAL TIME
30 Minutes
SERVINGS
4
1 1/2 Cups Krusteaz Buttermilk Pancake Mix
3/4 Cup water or milk (option to do a non-dairy milk)
1 Tsp Cinnamon
1/2 Tsp Nutmeg
1 Tsp Vanilla Extract
1/4 Cup Ghee or Melted Butter
1/2 Cup Walnuts
1/2 Cup Pistachios
2 Tbsp Sugar
Optional Honey and creme fraiche topping for serving
STEP 1

Preheat oven to 350 degrees F.

STEP 2

In the bowl of a food processor add walnuts, pistachios, and sugar. Pulse until finely chopped.

STEP 3

In a mix bowl add pancake mix, cinnamon, nutmeg, vanilla, water, and 1 tbsp ghee or melted butter. Gently whisk until combined. Do not over-mix, it's okay if it has some lumps.

STEP 4

In a 10-inch skillet spread 1/4 cup ghee or melted butter. Add pancake mix.

STEP 5

Top with walnut-pistachio mixture. Bake for 15-20 minutes or until cooked.

STEP 6

Top with a healthy drizzle of honey and a dollop of creme fraiche.

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Drop Donuts

MAKER APPROVED
Recipe by:
1 1/2 Cups Krusteaz Buttermilk Pancake Mix
1/2 Tsp Ground cinnamon
1/2 Tsp Ground nutmeg
1/4 Tsp Salt
2 Large eggs
1/4 Cup Granulated sugar
1/2 Cup Milk
1 Tsp Lemon zest
2 Tbsp Melted butter
Optional Jam (flavor of choice)
Optional Powdered sugar
STEP 1

Mix together wet and dry ingredients until completely combined.

STEP 2

Heat oil to 350 degrees F, and use a small cookie scoop to drop donuts into the oil.

STEP 3

Fry for 2-3 minutes until deep golden brown, flipping around to cook evenly.

STEP 4

Fill with jam of choice.

STEP 5

Dust with powdered sugar and enjoy!

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Coffee Cake

MAKER APPROVED
Recipe by:
Rachel Samson @stickaforkinme
PREP
5-10 Minutes
TOTAL TIME
45-50 Minutes
SERVINGS
5 Cups Krusteaz Buttermilk Pancake Mix
1 Cup Sugar
1/3 Cup Water
1 Cup Milk
2 Large eggs
1/2 Cup Sour cream
2 Tsp Vanilla
1 Cup Brown sugar
1 Stick Butter, softened
1/4 Tsp Ground cinnamon
1/4 Tsp Instant Coffee
1/8 Tsp Salt
STEP 1

Preheat the oven to 350 degrees.

STEP 2

In a bowl combine 4 cups pancake mix and sugar.

STEP 3

In a separate bowl combine milk, eggs, sour cream, vanilla and whisk.

STEP 4

Pour wet mixture into dry ingredients and stir.

STEP 5

Pour half of that combined mixture onto a 9x9 greased baking pan. Set other half of unused batter aside.

STEP 6

Combine 1 cup pancake mix, brown sugar, butter, cinnamon, coffee and salt. This mixture should remain crumbly.

STEP 7

Add half of the crumbs to the top of the batter.

STEP 8

Add the remainder of the wet batter that you set aside earlier to the dish. Spread evenly.

STEP 9

Top with the remainder of the crumbs.

STEP 10

Bake at 350 degrees for 35-40 minutes, or until a toothpick comes out clean.

STEP 11

Cut and Serve!

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Scallion Thyme and Cheddar Biscuits

MAKER APPROVED
Recipe by:
2 1/2 Cups Krusteaz Buttermilk Pancake Mix
1 Tsp Kosher Salt
1/2 Tsp Garlic Powder
8 Tbsp Cold cubed butter
1 Cup Shredded cheddar cheese
1/2 Cup Thinly sliced scallions
1 Tsp Fresh thyme
1 Cup Cold Buttermilk
Egg wash
STEP 1

Mix together Krusteaz mix, salt and garlic powder.

STEP 2

Add cold cubed butter and break up into small pieces working into the Krusteaz mix.

STEP 3

Mix in shredded cheddar cheese, thinly sliced scallions and fresh thyme.

STEP 4

Make a well in the middle and add cold buttermilk.

STEP 5

Mix lightly until a dough forms, and dump onto a clean surface to bring together.

STEP 6

Pat into a 1/2 thick rectangle.

STEP 7

Fold in thirds like a letter, pat down, turn 90 degrees and fold again.

STEP 8

Pat down to a 1 inch thick rectangle.

STEP 9

Chill in the freezer while the oven preheats to 425 F.

STEP 10

Brush tops with egg wash.

STEP 11

Bake for about 15 minutes.

Can sub 1 Cup cold buttermilk for 3/4 cup whole milk.

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