Mix & match pancake muffins
Recipe information
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Cooking:
20 min.
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Servings per container:
12
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Source:

Ingredients for - Mix & match pancake muffins

1. sunflower or vegetable oil , for the tin -
2. 350g plain flour -
3. 2 tsp baking powder -
4. 50g butter -
5. 350ml milk -
6. 2 eggs -
7. 2 tbsp maple syrup , plus extra to serve -
8. handful of raspberries or blueberries, or a bit of each -
9. ½ banana , sliced -
10. icing sugar , for dusting -

How to cook deliciously - Mix & match pancake muffins

1. Stage

Oil a 12-hole muffin tin generously, using a pastry brush to make sure you get in all the corners and up the sides. Heat the oven to 200C/180C fan/gas 6. Mix the flour, baking powder and a pinch of salt in a bowl.

2. Stage

Melt the butter in a jug in the microwave. Add the milk, then the eggs and maple syrup, whisk together, then pour into the dry ingredients and whisk again to a smooth batter. Divide evenly between the holes of your tin.

3. Stage

Top each muffin with a few berries or slices of banana. Bake for 20-25 mins until golden brown. Test if the muffins are cooked by pushing a skewer into the centre of one. If it comes out clean, they’re ready. If not, continue cooking for a few more minutes. Once cooked, cool for 5 mins, then remove from the tin with a cutlery knife. Pile onto a plate, dust with icing sugar and serve while still warm with plenty of extra maple syrup.