Pancake Muffins | Video
Moist and delicious breakfast muffins made with pancake batter
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Servings muffins
Ingredients
- 2 cups self raising flour
- ¾ cup granulated sugar caster sugar
- A small pinch of salt
- 1 large egg
- 1 and ¼ cups milk
- 1 teaspoon vanilla extract
- 40 g unsalted butter melted and cooled
Instructions
- Preheat oven to 190 C / 375 F. Grease and line a 12cup muffin tin with paper liners.
- Sift self raising flour, sugar and salt into a large bowl.
- In another bowl, combine together egg, milk and vanilla extract. Make a well in the middle of the flour mixture. Pour in egg mixture. Whisk until just combined.
- Spoon batter into the prepared muffin cups, filling each 34 full.
- Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes.
Video
Notes
- Refrigerate cooled muffins in an airtight container in the refrigerator for 3-4 days. You can also freeze them for about 2 months. Simply thaw at room temperature and reheat in the microwave before serving.
- Customize the muffins with your favorite topping like apples, berries, coconut, spices (cinnamon and cardamom), bananas, zucchini and carrots.
Nutrition
Serving: 1g | Calories: 107kcal | Carbohydrates: 16g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 23mg | Sodium: 268mg | Fiber: 1g