My kids love breakfast. Tyler would eat breakfast all day! Well except for when its My idea to have pancakes for breakfast, then he thinks it’s a bad idea. But if he came up with it, he would be all over them. Tyler can easily eat 3-4 pancakes in a sitting. My kids love these:
Over at Food facts.com they scored a 47 so they are not good or bad. They have a lot of “Extras” added to them so they can live on the shelf at your grocery store for months (ick just think about it, would you eat a muffin that is 2months old? then why would you eat these?) One thing I can tell you about these little processed muffins – they are pricey. Aldi’s carries them for a reasonable price but most stores around here are 3.99 for 4-5 bags (each bag has like 4 mini muffins).
That is when I came across this:
Now this is something I can work with!
So I came up with Kristen’s version!!
Chocolate Chip Pancake Muffins.
What you need:
- 1/2 cup all purpose flour
- 1/2 cup Wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon Vanilla Sugar
- 2/3 cup Whole Milk ( or you could try the buttermilk)
- 1 egg
- 2 tablespoons pure maple syrup
- 1/2 tsp of maple extract (I didn’t add this but I will next time, maybe because I didn’t you real maple syrup)
- 2 tablespoons melted butter
- 1/2 cup milk chocolate chips
- Preheat oven to 350 degrees and grease a 24 mini muffin pan
- Combine flour, baking powder, baking soda, salt and sugars in a medium bowl. Sift together with a wire whisk.
- In another bowl, stir milk, egg, maple syrup and melted butter until just combined.
- Add wet ingredients to dry ingredients and stir with a spoon until combined.
- Stir in chocolate chips. Reserve a few chips to sprinkle on the tops.
- Bake for 8-9 minutes.
Let them cool slightly before trying to get them out of the pan. I used a spoon to loosen the edges and scoop them up.
I have 2 mini muffin pans, each one makes a different size muffin. I doubled the batch and it made 43 muffins for me, 24 bigger ones and 19 smaller ones. I filled the bigger pan first!
Tyler ate 3 while I was trying to get them out of the pans. So I would say it was a well liked muffin! I am going to freeze some to take with us on an upcoming overnight trip. But they will be perfect during the week for breakfast with a yogurt or fruit.
I know they would appeal to so many more people if they were made with all white flour but its not going to kill you to do half and half. I think you wouldn’t even taste it if I had used the real maple syrup.
How cute would they be for a bunch??! Make the batter the night before and just bake that morning!!