August 14, 2015

From the Bookshelf to the Kitchen: Pancake Mini Muffins


You know what I really love to make? Muffins. I don't know why, but they are my favorite thing to bake. Maybe it's because they're fairly simple - you only have to put a batch or two into the oven (so it's not like cookies) and you don't have to frost them (unlike cake or cupcakes) and you don't have to master a good pie crust (I'm still working on that).

I found this recipe on Pinterest (of course) and immediately thought of The Art of Lainey. In the book, Lainey and Micah go to a pancake house, so I wanted to put a little twist on that.

"House of Torture?" I ask through clenched teeth.
Micah laughs, a big belly laugh like Trinity. "Read the fine print," he says.
I squint. Underneath the big, bloody word torture, someone has stenciled something in black ink. "'And pancakes'?" I turn to him. "Seriously?"-The Art of Lainey, page 87, by Paula Stokes

The one thing I'd recommend with this recipe is getting mini muffin papers. That way you don't have to worry about scrubbing muffin pans (seriously, it's the worst). The recipe says to use whatever you might put in normal pancakes. I used frozen blueberries for some and chocolate chips for the rest, and I liked the blueberry ones a lot better.


Pancake Mini Muffins
2 c. all-purpose flour
2 T. sugar
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 3/4 c. buttermilk
2 large eggs
3 T. unsalted butter, melted
blueberries, raspberries, or mini chocolate chips
maple syrup

Preheat oven to 400 degrees. In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together buttermilk, eggs, and butter. While whisking, pour liquids into flour mixture and stir just until combined. Allow batter to rest for at least 2 minutes. 
Either spray two mini muffin pans or line them with mini muffin papers. Fill each cup about 2/3 full. Press 2-3 berries or 3-6 chocolate chips in each muffin. (Or you can bake them with nothing in them; then, once they're cool, brush them with melted butter and roll in cinnamon and sugar.) Bake for 10-12 minutes, or until an inserted toothpick comes out clean. Cool for a few minutes in pan before removing to a wire rack. They taste best warm and with maple syrup. Store them in an airtight container for up to 5 days.


They're so good if you eat them warm and dipped in maple syrup!

Have a recipe/book suggestion for From the Bookshelf to the Kitchen? Comment below or email me at MDBCnumber1fan [at] gmail [dot] com.

1 comment:

  1. Yay, so fun! Oh and the best way I've found to clean muffin tins is to fill them all with water and let them soak for about two years ;-) Just kidding, don't do that.

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