3/4cupchopped toasted walnuts (I used California Walnuts)
8ounces(2 cups) homemade baking mix or pancake mix
1/2teaspoonvanilla extract (I used Nielsen-Massey)
2/3liquid cup milk
Heat oven to 350° F.
Spray standard size muffin tin with nonstick spray or use silicone or paper liners.
Place brown butter into a medium skillet over medium-low heat. Add walnuts and stir to coat. Cook over medium-low heat for 2-3 minutes while you prepare the pancake batter.
In a medium mixing bowl, whisk together baking mix, cinnamon,vanilla,milk, eggs and maple syrup until well combined and no lumps remain.
Fill muffin tins 2/3rds full with batter. Add 1 Tablespoon of chopped walnuts to top of batter (walnuts will sink slightly during baking).
Put pan into oven and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.
Serve warm as is or drizzled with maple syrup.
Place in an airtight container/bag for up to 4 days. Reheat in a microwave or toaster oven.
After muffins have cooled completely, place them on a cookie sheet and freeze for 1-2 hours. Once solidly frozen, transfer to an airtight container/bag and place back in the freezer. When ready to use, remove desired amount of muffins and heat in a microwave or toaster oven until warm.
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