Raspberry Chocolate Chip Pancake Muffins
Get organised with this yummy make-ahead breakfast recipe - these raspberry chocolate chip pancake muffins are super easy to make and freeze well too!
Servings: 12 muffins
Ingredients
- 1 large egg
- 150 g Greek yogurt
- 1 tsp vanilla extract
- 1 Tbsp maple syrup
- 150 ml milk
- 150 g plain flour
- 1 tsp baking powder
- 50 g dark choc chips
- 100 g raspberries
Instructions
- Preheat oven to 180°C (Gas mark 4/350°F).
- Break the egg into a large bowl and lightly whisk.
- Add the Greek yogurt, vanilla extract and maple syrup. Lightly whisk to combine.
- Add the milk and whisk again to combine.
- Sift in the plain flour and baking powder and whisk again, just until smooth.
- Add the dark chocolate chips and stir until they are evenly distributed through the mixture.
- Set the mixture aside to rest for 10 minutes.
- Line a 12 hole muffin tin with silicone muffin cups, or lay them out, equally spaced, on a baking tray.
- Divide the pancake mixture between the muffin cups.
- Add a couple of raspberries to each pancake muffin, pressing them gently into the mixture. You could also sprinkle over a few more dark chocolate chips if wanted.
- Bake in the preheated oven for around 15-20 minutes, until puffed up and lightly golden.
- Once cool enough to handle, remove from the tin and serve warm, or cool completely on a cooling rack.
Notes
Serve warm or cold with a little maple syrup or honey to dip them in - they're lovely with some fresh fruit and yogurt on the side too.