Breakfast for 24

Mini Pancake Muffins

Name: Mini Pancake Muffins
Total time: 30 min
Yield: 24 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tbsp granulated sugar; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 3/4 cup buttermilk; 2 large eggs; 3 tbsp unsalted butter; blueberries (optional); maple syrup (optional)

Buttermilk pancake batter fills a mini muffin pan and bakes into small, tender breakfast bites.

$0.09per serving $

30 minstart to table

24servings

American Vegetarian Kid-friendly Budget Breakfasts Back to school

Ingredients

2 cups all-purpose flour
2 tbsp granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 3/4 cup buttermilk
2 large eggs
3 tbsp unsalted butter
blueberries (optional)
maple syrup (optional)

Steps

Heat the oven to 375 F and lightly oil a 24-cup mini muffin pan.
Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
Whisk buttermilk, eggs, and melted butter in a second bowl.
Stir the wet mixture into the dry mixture until no dry flour remains.
Fill each muffin cup about three-quarters full and bake for 12 to 15 minutes, until firm and lightly browned.

Main ingredient on sale this week? See what to make with eggs on sale.