While I sit here in 90 degrees and a tank top, and the Midwest and East Coast are still gathering up kindle for a fire, I thought I would post some pancake muffins. Because breakfast food fits everyone’s needs, regardless of the weather.
Do you prefer pancakes or waffles? I love them both, but I think pancakes tip the scales just slightly. And you all know how much I love “mini” food. These are perfect on both counts.
They’re fluffy, a little sweet, a little tart, and finger food for my kids to eat on the way to school. When we’re running late. Not that that ever happens *cough*
Want a little help making pancakes? OXO has the perfect tools for you. As always!
And here’s your chance to win them!
Do any (or all for extra entries)
(1) Follow Very Culinary and OXO on Pinterest, pin a breakfast recipe (including this one!) from any of our boards, then post a comment here on the blog with the link to your pin.
(2) Go “like” Very Culinary and OXO on Facebook.
(3) If you’re on Twitter, tweet the following message:
“Visit @veryculinary to #win the perfect pancake making tools by @OXO https://bellyfull.net/2013/05/06/lemon-raspberry-mini-pancake-muffins/ #OXO #Giveaway“
THIS DRAWING IS NOW CLOSED. The winner is Diane Schmidt!
Lemon Raspberry Mini Pancake Muffins
Prep time: 15 minutes
Cook time: 10 minutes
• 1 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons sugar
• 2/3 cups buttermilk
• 1 egg
• 2 tablespoons melted butter
• juice and zest from one large lemon
• 6 ounce container fresh raspberries
• powdered sugar
Preheat oven to 350 degrees. Generously coat a 24 cup mini muffin pan with nonstick spray.
In a large bowl, whisk together flour, baking powder, baking soda, salt and sugar. In a medium bowl whisk buttermilk, egg, and melted butter until just combined. Add wet ingredients to dry ingredients and stir until just combined. Fold in the lemon juice and zest.
Fill each muffin well with batter 3/4 full. Place a raspberry on top of each muffin and gently press down.
Bake for approximately 10 minutes or until golden brown. Allow to cool in pan for a few minutes and then gently run a dull knife around edges to release and remove.
Serve immediately with a sprinkling of powdered sugar and warmed butter.
(adapted from Bakerella)