Ingredients:
Dry Ingredients:
Whole Wheat flour – 2 cups
Baking powder – 1 1/2 tsp
Baking soda – 1 tsp
Salt – a pinch
Wet Ingredients:
Egg – 1 no
Butter milk – 2 cups (I prepared by mixing 1/2 cup of thick curd with 1 1/2 cup of water)
Sugar – 3 tbsp (I used Organic demerara sugar)
Melted Butter – 1/4 cup
Other Ingredients:
Chocolate Chips or any chopped nuts or blueberries – as needed (Optional)
Cocoa Powder – to taste (Optional)
Honey or maple syrup – for serving
Method:
Preheat oven to 350 F and grease the mini mufin tin
Mix the dry ingredients in a wide bowl
If we are not having butter milk, we can prepare it by adding 1/2 cup of thick curd and 1 1/2 cup of water, mix well
In another bowl, beat the egg until frothy. Then add the sugar, butter milk and melted butter and mix well.
Add the wet mixture into the flour mix and gently fold it so that it gets mixed (Dont over mix it). Let it stand for 10 mins
If we needed we can add cocoa powder for chocolate flavoured pancake muffins
Spoon the batter into muffin cups; fill only 3/4 th of the cup (Since I used 24 cup mini muffin tray, I used 1/2 tbsp spoon to fill in the batter)
If needed we can add chcolate chips or any chopped nuts or blueberries on top of the muffin batter
Bake in the preheated oven for 9-12 mins or until its done (can be checked by using tooth pick method); if using medium / large muffin tray, baking time will vary
Once its done, remove from the oven and allow to cool for 5 mins
Then transfer the muffins from the tray to cooling rack
Serve warm with honey or maple syrup!
Source : samayalsekarippu
