Pancake Mini-Muffins

• 3 cups All-purpose Flour
• 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

1. Preheat the oven to 425 degrees. (**See note below.)
2. Sift together flour, baking powder, sugar, and salt. Set aside.
3. Stir together the milk and vinegar and let it sit for 1 minute. Whisk in eggs and vanilla.
4. Combine dry ingredients and wet ingredients, then stir in melted butter. If batter is too thick, stir in a little milk.
5. 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.
6. 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.)
7. Serve warm with warm syrup!
8. **425 will result in crisper edges. For a softer muffin, bake at 400 for 11 minutes.

allpurpose, baking powder, sugar, salt, milk, white vinegar, eggs, vanilla, butter, blueberries, syrup

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/pancake-mini-muffins/ (may not work)