Mini Pancake Muffins

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, melted
• Blueberries, raspberries, mini chocolate chips or melted butter and cinnamon sugar, optional
• Maple syrup, for serving

Directions

1. Heat the oven to 400 degrees F. In a mixing bowl, whisk the flour, sugar, baking powder, baking soda and salt until evenly combined.
2. In another mixing bowl, whisk the buttermilk, eggs and melted butter. Pour the buttermilk mixture into the dry ingredients as you whisk, stopping as soon as the batter comes together; it should still look a little lumpy. Set the batter aside for 2 minutes.
3. Coat every well of 2 24-cup mini muffin pans with non-stick cooking spray. Spoon batter into each well until it is about 2/3 full, using a heaping Tbsp for each one. If using a 1 1/2 Tbsp cookie scoop, fill it nearly to the top.
4. For add-ins, place 4 blueberries in each cup, or use 1 raspberry, or add a scant 1 tsp mini chocolate chips. For the cinnamon sugar version, bake the muffins plain first, then lightly brush the tops with melted butter, take them out of the pan and roll them right away in cinnamon sugar.
5. Bake at 400 degrees F for 10 – 12 minutes. Let the muffins cool for 1 minute, then turn them out onto a wire rack. If the blueberry muffins want to stick, loosen the edges with a sharp knife. Serve right away with maple syrup.