About a year ago, I noticed several recipes trending on Pinterest involving pancake batter and muffin tins.  Some people called them puffins, some people called them individual baked pancakes.  The general idea was to take pancake batter and pour it into a muffin tin, then top the batter with your favorite flavors (fruits, nuts, chocolate chips, oats, etc.) and bake it.  I thought it was a great idea, so I tried it. 

Unfortunately, I didn’t really like it.  The thing about pancake batter is, it’s not very good on its own.  That’s probably why most people douse their pancakes in lots of maple syrup.  Even when I added syrup to the baked pancakes, or whatever you want to call them, they still weren’t my favorite.

But, I still really liked the idea of being able to use a bunch of different flavors/toppings to add to one standard batter.  The batter just needed to taste better.  So why not use the muffin tin for it’s actual purpose, making muffins!  Muffin batter is lighter and sweeter; and you can still add all of your favorite additional ingredients to it.

2 cups all-purpose flour
1 tbsp. baking powder
½ tsp. salt
½ cup granulated sugar
1 cup skim milk, or your preferred milk/milk alternative
1 tsp. vanilla extract
1 large egg
¼ cup canola or vegetable oil
cooking spray

Preheat oven to 400 degrees. Place muffin liners in a muffin tin and spray with cooking spray.
In a large bowl, add the flour, baking powder, and salt. Stir to combine.
In another bowl, add the sugar, milk, vanilla, egg, and oil. Whisk to combine.
Add the wet ingredients to the dry ingredients. Stir until just combined; batter should be lumpy. Do not over mix.
Fill the muffin liners 3/4 of the way up.
Add your favorite muffin flavors/additions (fruit, nuts, chocolate chips, oats, etc.). Take a toothpick and push the additional ingredients down into the batter and swirl them around a little.
Bake for 20 minutes. Let cool for 5 minutes before serving.


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