Mini Maple Pancake Muffins

I used to be pretty diligent about baking for my husbands office. I love to bake but don't love having tons of highly fattening food in the house, so John's office has been the long time recipients of my baking love. However, over the past months I have began baking for a purpose. I'll make light muffins for us for breakfast, or cookies for us for dessert for the whole week. So needless to say, I haven't been sending much to work with John. He told me a few requests had been made and I decided to get in the kitchen and whip up a treat.

I randomly stumbled upon this recipe on Bakerella's blog and decided these would be perfect. And ooooh my, they were perfect. I seriously didn't even want to send them to work with John. They really did taste like little bite sized pancakes. Is there anything better than that? Better than pancakes AND muffins?! No... I think not. They were sweet without being overly sweet. They were light and airy. I swooned. I snacked. I begged John to "forget" them on the counter (which he refused to do BTW- bah humbug.) 

Make these- now. Go... go in your kitchen and whip these up. You can thank me later.

Source: Bakerella

Ingredients:

1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2/3 cup buttermilk
1 egg
2 tablespoons pure maple syrup
2 tablespoons melted butter
1/2 cup milk chocolate chips

Directions:

Preheat oven to 350 degrees.

Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk.

In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined.

Add wet ingredients to dry ingredients and stir with a spoon until combined.

Stir in chocolate chips. Reserve a few chips to sprinkle on the tops.

Bake for 8-9 minutes.