Mini Pankcake Muffins

I LOVE miniature anything.  So, naturally, these caught my eye.  I gave them a shot and they were worth it - they really did taste like pancakes!  I served them with maple syrup for dipping.  Delicious!


Slightly adapted from: Bakerella


Here's what I used:


1 Cup Flour
1 Tsp. Baking Powder
1/2 Tsp. Baking Soda
1/4 Tsp. Salt
2 Tbsp. Sugar
2/3 Cup Buttermilk
1 Egg
2 Tbsp. Maple Syrup
2 Tbsp. Butter, melted
1 Cup Chocolate Chips


Here's what I did:


1.  Preheat the oven to 350 degrees.  Sprayed a mini muffin pan with cooking spray.


2.  Combine Flour, Baking Powder, Baking Soda, Salt and Sugar in bowl with a whisk.  Set that bowl to the side.


3.  In another bowl combine Buttermilk, Egg, Maple Syrup, and Melted Butter until combined.


4.  Add the wet ingredients to the dry ingredients and combine.


5.  Stir in the chocolate chips.


6.  Fill muffin tins 2/3 full.


     Hint:  I used a tablespoon to scoop the batter from the bowl to the muffin 
     tins.  It ended up being just about the right about of batter and helped to
     minimize the mess.


7.  Bake for about 8-9 minutes.  Remove from the oven when they are golden brown and spring back when touched.


Let them cool for a minute or two before removing them from the pan.  Serve with regular pancake toppings.  You can add whatever filling you want.  I think blueberries would taste great.


Enjoy!

Banana Bread Muffins

This one of my family's recipes.  It is meant to make Banana Bread, but I always make muffins with the dough because they're quicker to make and because they're easier to grab and go if you're planning on making this for breakfast.  I have a bad habit of buying more bananas than I can eat before they start to get bad.  So, I often find browning bananas on my countertop.  I stick those browning bananas in the freezer, and when I want to make these muffins I just pull a few out -- they are perfect for this recipe.  If you are pulling bananas out of the freezer for this recipe, be aware that they thaw rather quickly.

Here's what I used:

1 Cup Sugar
1/2 Cup Butter, softened
1 Cup (about 3 medium) Bananas, mashed 
2 Eggs
2 Cups Flour
1 Tsp Baking Soda
1/3 Tsp Salt

Here's what I did:

1.  Preheat the oven to 350 degrees.  Line a Muffin Tin with liners.

2.  Cream the Butter and Sugar together.

3.  Add the Eggs to the butter/sugar mixture.

4.  Mix the bananas into the butter/sugar mixture.

5.  In a separate bowl, stir the dry ingredients together.

6.  Slowly incorporate the dry ingredients into the wet ones.

7.  Fill each muffin cup about 2/3 of the way full.

8.  Bake the muffins for about 40 minutes or until a toothpick inserted comes out clean.

You can add nuts to your muffins if you'd like.  I do not like nuts, so I omit them from everything.  Simply add 1/2 Cup of Nuts to the dough between step 6 and 7. 

Enjoy!

Blueberry Lemon Muffins

I LOVE blueberry muffins.  I'm always looking for a good recipe for one.  Right now, my favorite is a boxed blueberry streusel muffin mix.  They are ahmazing!  I'm on a personal quest to find something to top the silly boxed recipe.  So I gave these a shot. 


These were really good.  They're in a different category than my blueberry streusel muffins, so I don't even have to decide if they beat the old trusty or not.  Convenient, huh?  The lemon flavor is light, but strong enough to be detected and made these a great refreshing muffin for the summertime.

Adapted from: The Girl Who Ate Everything

Here's what I used for the muffins:

2 Cups Flour

1/2 Cup Sugar

3 Tsp Baking Powder

1/2 Tsp Salt

1Lemon
1 Egg
1 Cup Milk
1/2 Cup Butter, softened (You could you shortening)
1 Cup Blueberries

Here's what I did to make the muffins:
1.  A couple of hours before I wanted to make these muffins, I put 1 cup of fresh blueberries into a baggie, added a couple of teaspoons of sugar, and stuck the baggie in the freezer.

2.  When I was ready to make the muffins, I preheated the oven to 375 degrees and lined a muffin pan with muffin liners.

3.  Mixed together flour, sugar, baking powder, salt, and the zest from the lemon.

4.  Mixed the eggs, milk, and butter together.

5.  Took the baggie containing the blueberries out of the freezer.  Dumped the contents of the baggie into the bowl and gently folded the blueberries into the dough.

6.  I poured the muffin dough into the muffin tins, filling each tin about 2/3 full.

7.  Baked for about 20 minutes.  Remove them from the oven when they are a golden color and a stick inserted into the middle of a muffin comes out clean.

While the muffins were making, I prepared the topping for the muffins. 

Here's what I used for the topping:
1/4 Cup Butter, melted
1/2 Tablespoon Lemon Juice
1/2 Cup Sugar

Here's what I did to top the muffins:
1.  Combined the lemon juice and butter in one small bowl.

2.  Poured the sugar into another small bowl.

3.  While the muffins were still warm, but cool enough to handle without burning myself, I dipped each muffin into the butter and then into the sugar.  I then set each muffin on a cooling rack to finish cooling.

This recipe made 12 muffins for me.  Enjoy!