On-The-Go Muffin Pancakes
These mini muffins are the perfect on-the-go breakfast for busy school mornings or a weekend morning jam packed with sports!
Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons butter, melted
- 1 teaspoon vanilla
- 2 tablespoons maple syrup
Instructions
1. Preheat oven to 350 degrees fahrenheit. 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, maple syrup, vanilla and melted butter; mix until smooth.
2. Line your muffin pan or make sure to spray the muffin pan with non stick spray or butter to ensure your muffins do not stick to the pan.
3. Take a cookie scoop and evenly distribute your batter in your muffin tin.
4. Leave plane or top with chocolate chips, nuts or fruit of your choice.
5. Back for 10 minutes or until a toothpick comes out clean.
Notes
This recipe can be easily modified to make standard size muffins. Follow directions but allow the muffins to bake for 20 minutes. The freeze easily to make ahead for an easy breakfast for busy mornings. Pack frozen in their lunches and they will thaw perfectly by lunch time. If your kids prefer a warm muffin microwave for 15 seconds and they will be perfectly warmed as if you just made them! Enjoy!
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