Pancake Muffins
Ingredients:
- butter - 7 T
- whole milk - 1/3 cup
- eggs - 1 whole egg plus 1 egg yolk
- pure maple syrup - 1 T
- vanilla extract - 1 t
- flour - 1 1/2 cups
- sugar - 3/4 cups
- baking powder - 1 1/2 t
- salt - 3/4 t
- pure maple syrup - 3/4 cup
- lemon juice - 1 T
Instructions:
Line muffin pan with paper or foil liners; set aside.
In a saucepan melt butter over medium heat. Cook down the butter until little brown bits appear in the pan. The crackling will subside and butter will begin to brown fairly quickly after that. Keep a close eye on it. DO NOT OVER COOK remove from heat.
In a bowl, whisk together milk, egg, yolk, 1 T maple syrup and vanilla. Add brown butter and stir to combine. In a second bowl whisk together flour, sugar, baking powder and salt; add milk and butter mixture all at one and stir gently to combine.
Divide the batter among 12 paper lined muffin cups and spread evenly, place oven rack in the upper third of the oven. Bake in a preheated 375 degree oven for 18 - 20 minutes until golden and crisp and a toothpick inserted into the center of a muffin comes out clean.
While the muffins are baking, prepare maple glaze -- in a saucepan on low heat, simmer 3/4 c pure maple syrup and 1 T lemon juice, stir occasionally, until reduced to a thick (thicker than maple syrup) syrup. Will take about 15 minutes. Remove from heat.
When muffins are done and cool enough to handle, with a toothpick poke a few holes in the top of each muffin. Dip each muffin top in the glaze. After dipping all the muffins in the glaze, dip muffins again starting with the first muffin you dipped.
