Mini Pancake Muffins

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2 tbsp Granulated sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Dairy

  • 1 cup Milk

Found on crunchycreamysweet.com

Description

Directions

• Preheat oven to 350 degrees F.
• Grease a mini muffin pan with a non-stick baking spray or butter (I used butter). Set aside.
• Prepare toppings by placing them in small bowls.
• In a large mixing bowl, whisk together the dry ingredients (flour, sugar, baking powder, baking soda and salt).
• In a large measuring cup, whisk together milk and lemon juice. Let stand 2 to 3 minutes until the milk sours. Add egg, vanilla and oil and whisk together.
• Add the wet ingredients to the dry ingredients and stir together just until combined. Slightly lumpy batter is okay. Do not overmix!
• Place one tablespoon in each muffin cup. Top with desired toppings.
• Bake for 10 to 12 minutes or until the tops are puffed up and set.
• Cool muffins in the pan for 10 minutes, remove from the pan.
• Serve or pack into ziploc bags or containers with lids for an easy on-the-go snack.

Nutrition