Sugar free Mini Maple Pancake Muffins (Panuffins)
| Prep Time: 10 min | Serves: 24 |
| Cooking Time: 8 min | Yield: 24 muffins |
Light and airy Maple mini Breakfast muffins.
Ingredients
- 1 cup Plain Flour
- 1 tsp Baking Powder Double Acting
- 1/2 tsp Pure Baking Soda
- 1/4 tsp Kosher Salt
- 2 tbsp Splenda
- 1 cup Cultured Reduced Fat Butter Milk
- 1 Eggs
- 4 tbsp Maple Flavored Syrup, Sugar Free
- 2 tbsp Sweet Cream Butter, Unsalted
Directions
*melt the butter before you measure it out.
1)Liberally Grease a 24 mini muffin pan.
2)Preheat oven to 350
3)In a bowl mix together using a whisk the flour, baking powder, baking soda, salt and Splenda.
4) In another bowl, stir buttermilk, egg, maple syrup and melted butter until well combined.
5) Add wet ingredients to dry and stir with a spoon until combined.
6)Bake for 8 to 9 minutes. Eat while hot.