My friend Jen shared this recipe for mini baked pancakes, which I ended up making for breakfast. I made some with heart sprinkles, and the rest with miniature chocolate chips (I got 35 in all). The kids *loved* them! I could also see this batter being used for savory versions. As these are pancakes and not muffins, I recommend refrigerating leftovers instead of leaving them at room temperature; they also freeze beautifully.
2 cups all-purpose flour
2 Tbsp. sugar
1 Tbsp. baking powder
½ tsp. salt
1 ½ cups lactose-free milk
¼ cup (½ stick) lactose-free butter or margarine, melted
toppings of your choice (chocolate chips, sprinkles, sliced bananas, etc.)
Preheat oven to 350 °F. Spray a mini muffin tin with non-stick cooking spray (or just grease it).
In a small bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
In a large bowl, mix together the milk, butter, and eggs. Mix in the dry ingredients. Scoop the batter into each muffin tin hole, filling them about ¾ of the way. Add your toppings of choice.
Bake for 15-20 minutes (though check at 10 minutes), then remove from oven. Let cool for 5 minutes, then remove from muffin tin.