An easy breakfast to make and share with the kids—that stores so well!
– flour – sugar – baking powder – salt – milk – eggs (lightly beaten) – unsalted butter – vanilla extract – mix-ins such as blueberries, diced strawberries, or chocolate chips
In a medium bowl, whisk together the flour, sugar, baking powder, and salt. This will evenly distribute the leavening. –
Gently whisk in the eggs, vanilla, milk, and butter. Fold in the desired mix-in if adding one option to the whole batch.
Divide batter among the prepared muffin pan. Mini Muffins: Use 1 tablespoon batter in each muffin cup. Standard Muffins: Use just under ¼ cup batter in each muffin cup.
Check for doneness with a cake tester or toothpick. When inserted into the center, it should come out cleanly.
Serve warm with a desired dipping sauce as you like. Try them for breakfast or even breakfast-for- dinner.
Serve warm or cool and store for later in the fridge or freezer in a freezer bag with as much air removed as possible.
– Serve with a dip such as applesauce, nut butter, yogurt, or maple syrup. – Whisk gently but thoroughly. – Stir in the mix-ins to the batter or sprinkle a few pieces over each.