Mini Pancake Muffins

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

Directions

1. Preheat oven to 350 degrees and grease a 24 mini muffin pan
2. Combine flour, baking powder, baking soda, salt and sugars in a medium bowl. Sift together with a wire whisk.
3. In another bowl, stir milk, egg, maple syrup and melted butter until just combined.
4. Add wet ingredients to dry ingredients and stir with a spoon until combined.
5. Stir in chocolate chips. Reserve a few chips to sprinkle on the tops.
6. 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!!

ENJOY