Puffins, or pancake muffins, are a delicious little mouthful of breakfast happiness. Whenever I make pancakes at home, I find myself amazed at the speed that they can be wolfed down at and can never keep up with the insatiable demand. Sometimes it’s nice to break away from the tedious repetitiveness of porridge or toast for breakfast every morning and these little beauties are perfect for a time like this.
You will need –
1 cup of flour
1 tsp of baking powder
1/2 tsp of baking soda
1/4 tsp of salt
2 tbsp of sugar
2/3 cup of buttermilk
2 tablespoons of pure maple syrup
2 tablespoons of melted butter
1/2 cup of milk chocolate chips
It’s completely up to you what you have in them as some people may prefer blueberries instead of chocolate chips or maybe even both! Both would work perfectly but I’m more of a chocolate chip gal.
Start by greasing a mini muffin pan with non stick spray or if you don’t have one, a cupcake pan will also work fine!
Then preheat the oven to 180 degrees celsius and combine the flour, baking powder, baking soda, salt and sugar in a medium bowl. In another bowl, stir the buttermilk, egg, maple syrup and melted butter until just combined. Add the wet ingredients to the dry ingredients and stir with a spoon until combined. Finish by stirring in the chocolate chips and make sure you keep a few chips to sprinkle on the top!
Pop them in the oven for 8-9 minutes and once done, let them cool slightly before you remove them from the pan. You might have to use a toothpick around the edges to separate the puffins from the pan.
Serve immediately with butter or even just with maple syrup!