Pancake Mini-Muffins

This is a muffin recipe that my sister introduced me to.  It's fun because it's half muffin and half pancake.  I usually give my kids little cups of syrup to dip these in.  Also I usually half the recipe for my family since it makes a lot!  I only have one mini muffin tin and it makes like 4 batches so it's a little bit of a pain.  Plus we just don't eat 4 batches worth (although you can make them and freeze them for another day!)  Maybe once I get another mini muffin tin I'll do that but until then, we're good with just a half recipe.


PANCAKE MINI MUFFINS
(a Pioneer Woman recipe)

3 cups All-purpose Flour (or use wheat to make it healthier)
1 Tablespoon Baking Powder
3 Tablespoons Sugar
3/4 teaspoons Salt
2-1/2 cups Milk
1 Tablespoon White Vinegar
2 whole Eggs
1 Tablespoon Vanilla Extract
4 Tablespoons Butter, Melted
Blueberries (optional)
Warm Syrup, For Serving

INSTRUCTIONS
Preheat the oven to 425 degrees. (**See note below.)

Sift together flour, baking powder, sugar, and salt. Set aside.

Stir together the milk and vinegar and let it sit for 1 minute. Whisk in eggs and vanilla.

Combine dry ingredients and wet ingredients, then stir in melted butter. If batter is too thick, stir in a little milk.

Spray a mini-muffin pan generously with baking spray. Fill cups 2/3 full. If using blueberries, drop 2 to 3 blueberries into each cup.

Bake for 8 to 9 minutes, or until golden brown on top. Let sit in the pan for 1 to 2 minutes, then turn them out of the pan. (Use a small knife if any are stubborn.)

Serve warm with warm syrup!

**425 will result in crisper edges. For a softer muffin, bake at 400 for 11 minutes.