Mini Pancake Muffins

Mini Pancake Muffins

Ingredients:

• 2 cups all-purpose flour
• 2 Tbsp.sugar
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 3/4 cup buttermilk
• 2 lg. eggs
• 3 Tbsp. butter, melted
• Serving options: blueberries, raspberries, mini chocolate chips or melted butter and cinnamon sugar 
• For serving maple syrup

Directions:

1. Preheat the oven to 400 F.
2. In a mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt.
3. In a separate mixing bowl whisk together buttermilk, eggs and melted butter. While whisking, pour buttermilk mixture into flour mixture and mix just until combined (batter will be slightly lumpy). Allow batter to rest 2 minutes.
4. Spray each well of two 24 mini muffin cup pans with non-stick cooking spray.
5. Fill each muffin well about 2/3 full (a heaping tablespoon into each — I have a 1 1/2 Tbsp. cookie scoop and filled it nearly full).
6. If adding toppings, add four blueberries in each or one raspberry or scant one teaspoon mini chocolate chips.
7. If doing cinnamon sugar topping, once the plain muffins are done, brush tops lightly with melted butter, remove from pan and immediately roll in cinnamon sugar.
8. Bake in preheated oven 10 to 12 minutes.
9. Cool one minute then invert onto a wire rack. Serve immediately with maple syrup.