Preheat the oven to 425 degrees.
Sift together flour, baking powder, sugar, and
salt. Set aside.
Stir together the milk and vinegar and let it
sit for 1 minute. Whisk in eggs and vanilla.
Combine dry ingredients and wet ingredients,
then stir in melted butter. If batter is too
thick, stir in a little milk.
Spray a mini-muffin pan generously with baking
spray. Fill cups 2/3 full. If using
blueberries, drop 2 to 3 blueberries into each
cup.
Bake for 8 to 9 minutes, or until golden brown
on top. Let sit in the pan for 1 to 2 minutes,
then turn them out of the pan. (Use a small
knife if any are stubborn.)
Serve warm with warm syrup!
425 will result in crisper edges. For a softer
muffin, bake at 400 for 11 minutes.
Originally Submitted
3/30/2015
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