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Ingredients

1 cup bread flour 2 tablespoons white sugar 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt ⅔ cup buttermilk 1 egg, beaten 2 tablespoons maple syrup 2 tablespoons melted butter ½ cup candy-coated peanut butter pieces (such as Reese's Pieces®)

Nutrition Info

242.7 calories carbohydrate: 35.2 g cholesterol: 42.3 mg fat: 8.8 g fiber: 1 g protein: 6.5 g saturatedFat: 5.2 g servingSize: - sodium: 378.8 mg sugar: 17 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 24 mini-muffin cups.
Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl.
Stir buttermilk, egg, syrup, and butter together in a separate large bowl until just combined, add flour mixture and stir with a spoon until just combined and no lumps remain. Fold peanut butter pieces into the mixture, spoon into the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 9 to 12 minutes. Cool in the pans for 3 minutes before serving.

Recipe Yield

24 mini muffins

Recipe Note

I love pancakes, but I hate everyone else eating fresh pancakes while I am still flipping them, especially if the ones left for me are the first ones i made...i.e cold. This recipe ensures that all the 'Puffins' are done at once. You can add a plethora of mix-ins like fresh fruit or a staple in our house Reese's Pieces®. These are really good with a side of maple syrup, or even melted butter;however, plain is good too. I really like them without the mix-ins and peanut butter on top.

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