xiaoxl/recipe_data huggingface dataset:
Instant Pot® Mongolian Chicken
Category: meat-and-poultry
By Fioa

Crispy, tender, and flavorful, this sweet and sour chicken is made in less than 30 minutes in your Instant Pot®! Serve over rice for a quick and easy midweek dinner.

Ingredients:
2 tablespoons olive oil
4  boneless chicken breast, cut into cubes
1 cup chicken broth
½ cup brown sugar
½ cup soy sauce
1  carrot, chopped
4  garlic cloves, minced
1 tablespoon minced fresh ginger root
1 teaspoon chili powder
2 tablespoons cornstarch
¼ cup water
1 teaspoon sesame seeds

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add chicken cubes; cook until golden, stirring constantly, about 3 minutes. Stir in chicken broth, brown sugar, soy sauce, carrot, garlic, ginger, and chili powder. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Complete releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Reselect Saute function. Whisk cornstarch in 1/4 cup water until fully dissolved. Pour into the pot and stir to combine. Cook until sauce thickens, stirring gently, about 4 minutes. Sprinkle with sesame seeds before serving.

Prep time: 10 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 6 servings

Calories: 218.5
Fat: 6.5 g
Saturated fat: 1.1 g
Carbohydrates: 23.4 g
Sugars: 18.4 g
Dietary fiber: 0.5 g
Protein: 16.5 g
Cholesterol: 40 mg
Sodium: 1439.2 mg
Air Fryer Keto Chicken Wings
Category: meat-and-poultry
By thedailygourmet

These air-fried chicken wings are finished in under 15 minutes and a great dish if you are on the keto diet. If desired, separate wings into drumettes.

Ingredients:
3 pounds chicken wings
1 tablespoon taco seasoning mix
2 teaspoons olive oil

Directions:
Combine chicken wings,  , and oil in a resealable plastic bag. Shake to coat. Preheat the air fryer to 350 degrees F (175 degrees C) for 2 minutes. Place wings in the air fryer and cook for 12 minutes, turning after 6 minutes. Serve immediately.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 5 servings

Calories: 220.1
Fat: 15.1 g
Saturated fat: 4 g
Carbohydrates: 1.2 g
Sugars: 0.3 g
Protein: 18.3 g
Cholesterol: 57.1 mg
Sodium: 187 mg
Fresh Sweet Corn Salad


Ingredients:
red bell pepper, orange bell pepper, green onions, fresh cilantro, fresh parsley, rice vinegar, extra virgin olive oil, salt, pepper

Directions:
Remove husk from corn and steam in salted water until tender.
Drain corn and cut from cob.
In a large bowl, mix corn, red and orange peppers, scallions, cilantro, and parsley.
Add vinegar, olive oil, and salt and pepper, and mix well.
Chill several hours or overnight.
Colossal Chocolate Chip Cookies


Ingredients:
butter, sugar, brown sugar, eggs, vanilla extract, all-purpose flour, baking powder, baking soda, salt, oats, pecans

Directions:
Beat butter at medium speed of a heavy-duty electric mixer until creamy; gradually add sugars, beating well.  Add eggs and vanilla; beat well.
Combine flour and next 3 ingredients; gradually add to the butter mixture, beating well.
Position knife blade in the food processor bowl; add oats.  Process until finely ground.  Gradually add to the butter mixture, beating well.  Stir in chocolate morsels, chopped chocolate, and pecans.
Shape cookie dough into 2 inch balls.  Place 3 inches apart on ungreased cookie sheets.  (I use parchment paper, just to be sure!] Flatten each ball to a 2 1/2 inch circle.  Bake at 375 degrees for 8 to 10 minutes or until lightly browned.
Cool slightly on the cookie sheets; remove to wire racks, and let them cool completely.
Tropical Pound Cake


Ingredients:
all-purpose flour, baking soda, salt, unsalted butter, sugar, eggs, sour cream, crushed pineapple, lime rind, vanilla extract, fresh lime juice, confectioners' sugar, sweetened flaked coconut, lime slices, lime rind

Directions:
Heat oven to 325.
Grease a 12-cup Bundt pan.  Lightly dust with flour.
Whisk together flour, baking soda, and salt in a medium bowl until mixed well.
Beat together butter and sugar in a second bowl until light and fluffy, about 3 minutes.
Beat in eggs, one at a time, beating well after each addition.
Mix together sour cream (or yogurt], pineapple, and lime rind in a small bowl.
On low speed, beat flour mixture into butter mixture in 3 additions, alternating with the sour cream (yogurt] mixture, starting and ending with the flour mixture.
Add coconut and vanilla extracts.
Beat on medium speed for 3 minutes.
Pour batter into prepared pan.
Bake in 325-degree oven for 60 minutes or until wooden pick inserted in the center comes out clean.
Transfer pan to wire rack and cool for 20 minutes.
Remove from pan and let cool completely.
Glaze:
Whisk together lime juice and confectioner’s sugar in small bowl until good drizzling consistency.
Drizzle over cake and garnish with desired toppings.
Taco Bake I
Category: appetizers-and-snacks
By Leslie

This is a wonderful Tex-Mex dish to serve to guests or your family. Serve with tortilla chips.

Ingredients:
1 ½ pounds lean ground beef
1 (1.25 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (16 ounce) jar salsa
2 cups shredded Monterey Jack cheese

Directions:
Preheat oven to 325 degrees F (160 degrees C). In a large, heavy skillet over medium-high heat, brown ground beef, and drain fat. Mix in dry  . Spoon browned meat into a 9x13 inch glass baking dish. Spoon a layer of refried beans over meat, then salsa. Top with shredded cheese. Bake about 20 to 25 minutes in the preheated oven.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 8 servings

Calories: 412.9
Fat: 26.9 g
Saturated fat: 12.7 g
Carbohydrates: 15.4 g
Sugars: 2.7 g
Dietary fiber: 3.9 g
Protein: 25.9 g
Cholesterol: 93.5 mg
Sodium: 1037 mg
Texas Barbecue Meatloaf


Ingredients:
salt, black peppercorns, dried ancho chile powder, cayenne pepper, garlic powder, cumin, dried Mexican oregano, dried thyme, lean ground beef, walnut flour, yellow onion, green bell pepper, garlic cloves, egg, apple cider vinegar, Bourbon, water, Worcestershire sauce, fresh lemon juice, ketchup, apple cider vinegar, Worcestershire sauce, yellow mustard, fresh lemon juice, liquid smoke, red pepper flakes, ground black pepper, honey, water

Directions:
In a spice grinder, combine the brisket rub ingredients and grind together until a powder is formed.
In a bowl, place the beef, nut flour, shredded onion, shredded bell pepper, jalapeno, grated garlic and egg.
Mix lightly with your hands until loosely combined.
Cover the mixture with enough of the brisket rub to completely coat the outside of the mixture ball.
Gently fold in the spice rub into the mixture until distributed well throughout.
Spray a grilling grid (or a foil pan with holes punched in the bottom] with a high temperature oil (grapeseed or safflower].
Form the meat into a loaf and place on the grilling grid. Chill in the fridge while prepping your smoker.
Get your smoker up to 250–275 degrees F.
Place a water-filled pan under the grate where your meatloaf will be placed.
Once up to temp, place the meatloaf on the grilling grid on the grate directly above the water-filled pan.
Combine the ingredients for the Apple Spray and place in an all-purpose spray bottle.
Spray the outside of the loaf well with the Apple Spray every 30 minutes.
Refill the firebox with charcoal and wood every 45 minutes to maintain your temperature, but only use 1 chunk at a time as ground meat absorbs smoke very easily.
When the internal temperature of the loaf reaches 130 degrees F, combine the Glaze ingredients in a saucepot.
Bring the Glaze to a boil over medium-high heat and then reduce to simmer. Cook for 20 minutes until reduced.
Don't use the Apple Spray anymore and brush the Glaze over the entire top and sides of the meatloaf every 30 minutes.
Continue smoking until the internal temperature of the meatloaf reaches 160 degrees F, about 6–7 hours.
Remove from the smoker and let rest 10 minutes before cutting and serving.
Grilled Vietnamese Chicken Breasts


Ingredients:
boneless skinless chicken breast halves, crushed red pepper flakes, sugar, peanut butter, soy sauce, garlic clove, radish sprouts, broccoli slaw mix, peanuts

Directions:
Rinse chicken; pat dry. Combine sesame oil and crushed red pepper; brush over chicken.
Grill chicken on the lightly greased rack of an uncovered grill directly over medium heat for 12 to 15 minutes or until tender and no longer pink, turning once.
Meanwhile, for sauce, in a small saucepan,* stir together sugar, peanut butter, soy sauce, oil, garlic, and 2 tablespoons water. Heat on grill rack until sugar is dissolved, stirring frequently. For the last 1 minute of grilling, place split rolls on the grill rack to toast.
To serve, place cooked chicken breasts on bottom halves of rolls; spoon on sauce and top with radish sprouts, broccoli, peanuts (if desired], and roll tops. Makes 4 servings.
*Note: The heat from the grill will blacken the outside of the saucepan, so use an old one or a small cast-iron skillet.
Cabbage Rolls


Ingredients:
cabbage, ground beef, onions, cooked rice, garlic, sauerkraut, water

Directions:
Pull off outside leaves, & remove the core with a sharp knife.
-Boil cabbage for 10 minutes.
-Separate into leaves and trim back the vein in each one.
-Place several leaves in the bottom of a 9" X 13" baking pan.
-Brown beef, onion, salt, and pepper.
-Combine browned beef and rice.
-Roll a small amount of beef and rice mixture into each cabbage leaf, tucking in the ends carefully to make a tight seal.
-Lay the rolls on top of the cabbage leaves in the pan.
-Sprinkle garlic over top, cover with sauerkraut, cover all with cabbage leaves, and pour tomato soup over top.
-Bake in 350 degree oven for 1 1/2 hours, or until tender when pricked with a fork.
-If the soup appears to be drying out while baking, pour a small amount of water on top.
Best Ever Peanut Butter Cookies


Ingredients:
sweetened condensed milk, water, peanut butter, baking mix, vanilla, chocolate chips, walnuts

Directions:
Preheat oven to 375°F.
In large bowl, beat sweetened condensed milk and peanut butter until smooth.
Add biscuit mix and vanilla; mix well.
Shape into 1-inch balls.
Roll in sugar.
Place 2 inches apart on ungreased cookie sheets.
Flatten with fork.
Bake 8 to 10 minutes or until golden brown.
Cool.
Store tightly covered at room temperature or freeze for future use.
For chocolate peanut butter cookies, add 1/4 cup cocoa and a dusting of cinnamon to the batter.
Clotted Cream


Ingredients:
heavy whipping cream, lemon juice

Directions:
In the bowl of an electric mixer, beat the cream and lemon juice on medium speed until it begins to thicken, approximately 3-4 minutes.  Do not scrape the sides of the bowl while mixing.
Turn the mixer to high and beat another bew minutes.  You wil have a curd-like cream on top and thick cream underneath.  Mix together gently.  It will have the consistency of pudding before it is set.
Serve cold with ripe berries or where ever your imagination takes you.
Can't Believe It's Whole Grain Delicious Raisin/Craisin Muffins


Ingredients:
rolled oats, low-fat buttermilk, whole wheat flour, baking powder, baking soda, salt, cinnamon, eggs, brown sugar, unsweetened applesauce, raisins, craisins

Directions:
"Mix all ingredients well, pour into one 12-cup muffin pan.  Bake at 400 degrees for 15-20 minutes or until done."
curry powder


Ingredients:
Hungarian paprika, ground cumin, ground fennel, ground mustard, ground coriander, ground turmeric, ground cardamom, ground cinnamon, ground cloves

Directions:
grind the spices in a spice grinder., combine and store in a cool dry place for up to 2 months.
Stuffed Poblano Peppers


Ingredients:
shrimp, onion, tomatoes, frozen corn, garlic clove, cheese, cilantro, olive oil

Directions:
Sprinkle 1/2 tsp of taco seasoning (optional], salt and pepper on shrimp.
Preheat oven to 400ºF/200ºC degrees.
Heat a frying pan with a little bit of olive oil and cook shrimp in a frying pan on both sides. Remove shrimp and set aside.
Add some olive oil to the frying pan again and sauté onion, tomato, corn, and garlic until vegetables become soft. Season with 1/2 tsp of taco seasoning (optional], salt and pepper.
Place halved peppers on an oven-proof shallow pan lined with aluminum foil and evenly stuff peppers with sautéed vegetables.
Top with 2 shrimp on each pepper and then put cheese on top.
Bake in the oven for about 15 minutes or until cheese gets bubbly.
Transfer to plates and sprinkle chopped cilantro on top.
Infuse love and serve!
Soomie's Kahlua Brownies


Ingredients:
butter, sugar, eggs, all-purpose flour, baking powder, salt, Kahlua

Directions:
Heat oven to 350 degrees F.
Grease one 8 X 8 inch cake pan.
Mix together the flour, baking powder and salt, and then set aside.
In a saucepan over low heat, melt the butter and unsweetened chocolate, stirring frequently until smooth.
Remove the saucepan from heat and let cool.
Beat the eggs and sugar together until light and fluffy.
Mix in the cooled chocolate mixture, then mix in the Kahlua and the flour mixture.
Spread the completed batter evenly in the cake pan and bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
Cool slightly, then brush the top of the brownies with about 1-2 tablespoons of Kahlua.
Cut into squares and enjoy.
Chicken and Rice
Category: meat-and-poultry
By R.E. Vincent

Quickest thing going. Even my 12 year old son can make it in less than 15 minutes! Great for kids, big and small alike. Believe it or not, this dish is ready to eat in about 10 minutes! Delicious!

Ingredients:
2 cups instant rice
1 (5 ounce) can chicken chunks, drained
1 (10.75 ounce) can  condensed cream of chicken soup

Directions:
Prepare rice according to package directions. When rice is ready, add chicken to pot and continue to stir over low heat. Mix in soup, and continue cooking until heated through.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 6 servings

Calories: 204.9
Fat: 5.3 g
Saturated fat: 1.4 g
Carbohydrates: 29.4 g
Sugars: 0.3 g
Dietary fiber: 0.6 g
Protein: 8.6 g
Cholesterol: 18.7 mg
Sodium: 456.1 mg
Lauren's Fresh Tomato Soup With Mild Red Chile


Ingredients:
anaheim chilies, tomatoes, onion, butter, flour, chicken bouillon cube, heavy cream, fresh cilantro

Directions:
Wash the chilis, roast on open rack in 550 degree oven for approximately 5-6 minutes, until chile skin darkends and blisters.  Cool, peel skin, remove seeds. Set aside.
Slice or dice the tomatoes and onion.
Melt butter, add onion and cook until translucent.  Add tomatoes and 1 bouillon cube, cook until bubbly, stirring contantly.
Taste now, to decide whether you want the second bouillon cube.  If so, continue to simmer and stir for another 1-2 minutes until that cube is dissolved as well.
Cool slightly, then place tomato mixture and chiles in blender and blend until smooth.
Pour back into sauce pot, bring to a simmer and add flour.  Simmer for 2 minutes, whisking constantly.
Remove from heat, stir in heavy cream.  SERVE.
Optional: top with chopped fresh cilantro.
Spirited Eggnog Pie


Ingredients:
ground walnuts, butter, sugar, light brown sugar, unflavored gelatin, rum, brandy, vanilla, walnut halves

Directions:
Gingersnap Crust: Preheat oven to 350°F.
Combine 1 1/4 cups crushed gingersnaps, 1/4 cup ground walnuts, 6 tablespoons melted butter and 2 tablespoons sugar. Press evenly onto bottom and sides of 9-inch pie plate. Bake 8-10 minutes or until lightly browned. Cool completely on wire rack.
Combine brown sugar and gelatin in small heavy saucepan. Gradually stir in 1 cup eggnog. Heat over low heat, stirring constantly, until gelatin is completely dissolved. Remove from heat. Stir in remaining 1 1/2 cups eggnog. Refrigerate until slightly thickened. Beat whipping cream in small chilled mixer bowl until soft peaks form.
Using same beaters beat rum, brandy and vanilla into eggnog mixture. Fold in whipped cream. Pour into cooled Gingersnap Crust. Refrigerate several hours or overnight. Just before serving garnish with whipped cream and walnut halves (optional].
Stuffed Veal Breast


Ingredients:
garlic clove, egg, white wine, white wine, nutmeg, fresh parsley, italian sweet sausage, bacon, pancetta, shallot, veal broth, chicken broth

Directions:
Preheat oven to 275°F; rub the inside of a mixing bowl with the garlic, then chop it and add to the bowl.
Stir in egg, 3 tablespoons wine, salt, pepper, and nutmeg; mix in parsley, bread crumbs, and sausage.
Stuff the pocket of the veal breast, gently pressing it into the corners; truss pocket closed with small skewers.
Lay the bacon or pancetta in the bottom of your braising pan, cover with shallot, and lay the veal on top; cover, and cook on the stove top, on low heat, until the bacon sweats and the shallot softens, about 15 minutes.
Add 1/2 cup of wine and bring to a simmer; let reduce until their is just a film of liquid remaining in the pan.
Add 1/2 cup broth and reduce again; add in remaining broth to just cover 3/4 of the meat.
Cover pan with parchment paper, then the lid, and place in oven until fork tender, about 2 hours.
Remove lid and parchment, then baste meat with pan juices to form a glaze;   return to oven for 5 minutes, then repeat.
Remove from oven and let cool in liquid; slice and serve warm with cooking juices (can also be chilled and served cold].
Instant Pot® Green Chili Chicken and Rice
Category: meat-and-poultry
By Huserdaddy

This is a great one-pot dish of green chili chicken and rice with 3 different types of chile peppers - Anaheim, jalapenos and fire roasted green chile peppers, for those of you who like it spicy!

Ingredients:
1 tablespoon olive oil
2  boneless, skinless chicken breasts, cut into 1-inch pieces
1 tablespoon all-purpose flour
1 (7 ounce) can fire-roasted diced green chile peppers
1 (4 ounce) can diced jalapeno peppers
1 cup uncooked white rice
⅔ cup diced tomato
½ cup diced onion
½ cup diced Anaheim chile peppers
½ cup shredded Cheddar cheese
2 teaspoons salt, or more to taste
1 teaspoon seasoned salt (such as LAWRY'S®)
½ teaspoon freshly ground black pepper, or more to taste
2 cups chicken stock

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and chicken. Sprinkle with flour and cook until browned on all sides, about 5 minutes. Turn off Saute function. Add green chile peppers, jalapenos, rice, tomato, onion, Anaheim chile, Cheddar cheese, salt, seasoned salt, and pepper; pour in chicken stock and mix to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Adjust seasoning with salt and pepper.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 370
Fat: 10.3 g
Saturated fat: 3.9 g
Carbohydrates: 48.3 g
Sugars: 5.5 g
Dietary fiber: 3.1 g
Protein: 20.2 g
Cholesterol: 47.1 mg
Sodium: 3134.8 mg
Chicken and Wild Rice Soup


Ingredients:
chicken broth, carrot, celery, wild rice, leeks, green onion, dried thyme, margarine, butter, all-purpose flour, half-and-half, milk, dry sherry, carrot, fresh thyme

Directions:
Mix broth, carrot, celery, uncooked rice, leek or green onions, dried thyme, and 1/4 teaspoon pepper in a saucepan. Bring to boiling; reduce heat. Cover and simmer 50 or until rice is tender.
Meanwhile, melt margarine or butter; stir in flour. Stir in half-and-half or milk. Cook and stir until bubbly. Cook and stir 1 minute more. Slowly add half-and-half or milk mixture to rice mixture, stirring constantly. Stir in chicken and sherry; heat through. If desired, garnish with carrot peel strips and fresh thyme. Makes 4 servings.
Portuguese Bean Soup
Category: soups-stews-and-chili
By PIKALA

A healthy, delicious and filling traditional Portuguese dish passed down from my grandmother.

Ingredients:
1  ham hock
1 (10 ounce) linguica sausage, sliced
1  onion, minced
2 quarts water
4  potatoes, peeled and cubed
2  celery rib, chopped
2  carrots, chopped
1 (15 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
1 clove garlic, minced
½ head cabbage, thinly sliced
1 (15 ounce) can kidney beans

Directions:
Place ham hock, linguica, onion, and water into a Dutch oven over high heat. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 1 hour. Remove meat from ham hock, chop, and return to soup. Stir in potatoes, celery, carrots, stewed tomatoes, tomato sauce, and garlic. Cover, and continue simmering for 1 1/2 hours, stirring occasionally. Stir in cabbage and kidney beans, cook until the cabbage has softened, about 10 minutes.

Prep time: 10 mins
Cook time: 2 hrs 40 mins
Total time: 2 hrs 50 mins
Yields: 12 servings

Calories: 267.9
Fat: 12.9 g
Saturated fat: 4.7 g
Carbohydrates: 25.6 g
Sugars: 4.7 g
Dietary fiber: 5.9 g
Protein: 13.3 g
Cholesterol: 32.1 mg
Sodium: 581.2 mg
Stockton Asparagus Fries
Category: appetizers-and-snacks
By Cathy Ales

I can't make it to the festival every year but I never miss getting my fill of deep fried asparagus when it's in season.

Ingredients:
2 cups peanut oil, or as needed
¾ cup flour
⅔ cup cold flat beer
½ cup cornstarch
2  egg whites
1 teaspoon baking powder
½ teaspoon ground white pepper
½ teaspoon baking soda
½ teaspoon celery salt
¼ teaspoon black pepper
3 pounds asparagus, ends trimmed
¼ cup grated Parmesan cheese

Directions:
Heat peanut oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Mix flour, beer, cornstarch, egg whites, baking powder, white pepper, baking soda, celery salt, and black pepper together in a bowl with a wire whisk to form the batter. Dip asparagus spears individually in the batter and place carefully in the hot oil. Fry until golden brown, about 2 minutes. Dust fried asparagus with Parmesan cheese.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 10 servings

Calories: 487.6
Fat: 44 g
Saturated fat: 7.7 g
Carbohydrates: 19.3 g
Sugars: 2.6 g
Dietary fiber: 3.1 g
Protein: 5.6 g
Cholesterol: 1.8 mg
Sodium: 231.7 mg
October Spaghetti


Ingredients:
spaghetti, salt, shallot, garlic clove, red onion, extra virgin olive oil, diced tomatoes with basil and garlic

Directions:
Boil spaghetti, drain and set aside.
In spaghetti pot over medium-high heat, add olive oil, garlic and shallot, and red onion; cook until onions are translucent.
Add tomatoes and 1/2 can juice; cook until hot.
Add spaghetti and toss.
Serve with parmesan cheese if desired.
Gluten Free Blueberry Buttermilk Muffins


Ingredients:
baking mix, salt, fresh blueberries, margarine, light brown sugar, eggs, low-fat buttermilk, vanilla extract, lemon peel

Directions:
Preheat oven to 375°F (190°C]. Line 12-cup muffin tin with paper liners; set aside.
Combine gluten free pancake and baking mix with salt in medium bowl; gently toss in blueberries.
Beat Becel Buttery Taste margarine with brown sugar in large bowl with electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in eggs, buttermilk, vanilla and lemon peel. Gently stir in pancake and baking mixture with wooden spoon. Evenly spoon into prepared muffin pan.
Bake 25 minutes or until toothpick inserted in centre comes out clean. Let cool 10 minutes on wire rack; remove from pan and cool completely.
Recipe Tip: If using a pancake and baking mix or a flour blend without baking powder and baking soda, add 1 Tbsp. (15 mL] baking powder and 1/4 teaspoons (1 mL] baking soda to pancake and baking mixture.
Nutrition information and more recipe ideas can be found at becel.ca.