Delicious stuffed breakfast muffins

★Ingredients

For the Pancakes:

1 1/2 cups all-purpose flour

3 1/2 tsp baking powder

1 tbsp white sugar

1 1/4 cups milk

1 tsp salt

1 egg

3 tbsp melted butter

1 tsp vanilla extract

For the Filling:

8 oz cream cheese, softened

2 tbsp powdered sugar

1 tsp vanilla extract

1 cup fresh berries (blueberries, strawberries, raspberries, or a mix)

Spinach and Gruyere cheese quiche with hash brown crust

Quick and delicious chocolate fudge

★Instructions

1. Prepare the Filling:

• In a medium bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth.
• Gently fold in the fresh berries. Set aside.

1. Make the Pancake Batter:

• In a large bowl, sift together the flour, baking powder, salt, and sugar.
• Make a well in the center and pour in the milk, egg, melted butter, and vanilla extract. Mix until smooth.

1. Cook the Pancakes:

• Heat a lightly oiled griddle or frying pan over medium-high heat.
• Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
• Spread the batter slightly with the back of a spoon.
• Cook until bubbles form on the surface of the pancakes, then flip with a spatula and cook until browned on the other side.

1. Stuff the Pancakes:

• Spoon a generous amount of the cream cheese and berry filling onto the center of one pancake.
• Top with another pancake and gently press around the edges to seal.

1. Serve:

• Dust with powdered sugar, if desired.
• Serve warm with maple syrup or additional fresh berries on the side.

Enjoy!