Jeweled Pancake Muffins - Puffins
I love pancakes, but I hate everyone else eating fresh pancakes while I am still flipping them, especially if the ones left for me are the first ones i made. . .i.e cold. This recipe ensures that all the 'Puffins' are done at once. You can add a plethora of mix-ins like fresh fruit or a staple in our house Reese's Pieces®. These are really good with a side of maple syrup, or even melted butter; however, plain is good too. I really like them without the mix-ins and peanut butter on top.
- Serves: 24 persons
- 1cup bread flour
- 2tablespoons white sugar
- 1teaspoon baking powder
- ½teaspoon baking soda
- ¼teaspoon salt
- ⅔cup buttermilk
- 1egg, beaten
- 2tablespoons maple syrup
- 2tablespoons melted butter
- ½cup candy-coated peanut butter pieces (such as Reese's Pieces®)
Step 1Preheat oven to 350 degrees F (175 degrees C). Grease and flour 24 mini-muffin cups.
Step 2Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl.
Step 3Stir buttermilk, egg, syrup, and butter together in a separate large bowl until just combined; add flour mixture and stir with a spoon until just combined and no lumps remain. Fold peanut butter pieces into the mixture; spoon into the prepared muffin cups.
Step 4Bake in the preheated oven until a toothpick inserted into the center comes out clean, 9 to 12 minutes. Cool in the pans for 3 minutes before serving.