PANCAKE MINI-MUFFINS
Steps:
- Preheat the oven to 425 degrees. (**See note below.)Sift together flour, baking powder, sugar, and salt. Set aside.Stir together the milk and vinegar and let it sit for 1 minute. Whisk in eggs and vanilla.Combine dry ingredients and wet ingredients, then stir in melted butter. If batter is too thick, stir in a little milk. Spray a mini-muffin pan generously with baking spray. Fill cups 2/3 full. If using blueberries, drop 2 to 3 blueberries into each cup.Bake for 8 to 9 minutes, or until golden brown on top. Let sit in the pan for 1 to 2 minutes, then turn them out of the pan. (Use a small knife if any are stubborn.)Serve warm with warm syrup!**425 will result in crisper edges. For a softer muffin, bake at 400 for 11 minutes.
MINI MAPLE CHOCOLATE CHIP PANCAKE MUFFINS
Make and share this Mini Maple Chocolate Chip Pancake Muffins recipe from Food.com.
Provided by Redsie
Categories Quick Breads
Time 19m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Generously grease a 24 cup mini muffin pan with non-stick spray.
- Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk.
- In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined.
- Add wet ingredients to dry ingredients and stir with a spoon until combined.
- Stir in chocolate chips. Reserve a few chips to sprinkle on the tops.
- Bake for 8-9 minutes.
- Let cool slightly and remove from the pan. You may need to use a toothpick around the edges to separate the pancake muffins from the pan.
- Serve immediately with warmed butter if you like or even just with maple syrup.
Nutrition Facts : Calories 60.4, Fat 2.3, SaturatedFat 1.4, Cholesterol 11.4, Sodium 87.2, Carbohydrate 8.6, Fiber 0.3, Sugar 4.2, Protein 1.3
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