MIX & MATCH PANCAKE MUFFINS

Mix & match pancake muffins image

Forget standing over a hob flipping pancakes on Pancake Day - make these fluffy pancake muffins, or 'puffins', instead. Serve them warm with maple syrup

Provided by Cassie Best

Categories Breakfast, Brunch, Dessert, Treat

Time 45m

Number Of Ingredients 10

Ingredients

sunflower or vegetable oil , for the tin
350g plain flour
2 tsp baking powder
50g butter
350ml milk
2 eggs
2 tbsp maple syrup , plus extra to serve
handful of raspberries or blueberries, or a bit of each
½ banana , sliced
icing sugar , for dusting

Steps:

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.
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.
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.

Nutrition Facts : Calories 188 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium