They are amazing. I will quite happily eat them for breakfast, lunch and dinner. Throw some blueberries or strawberries and that's really all I need (note: don't ever take nutrition advice from me).
The down side though is that they aren't portable, sometimes a girl needs food for the road....and here's where these muffins come in. These muffins taste almost exactly like pancakes....just muffiny (that's a word, I promise).
Adding in anything that you would add to a pancake is probably a good a idea.
Slightly adapted from Sarabeth's Bakery: From my Hands to Yours
By: Sarabeth Levine
2 1/4 cups all-purpose flour
3/4 cup whole wheat flour
1 tbs baking powder
1/2 tsp salt
1 tsp pure vanilla extract
1 1/2 cups pure maple syrup
3/4 cup unsalted butter melted
1/2 cup whole milk
1 egg yoke
1) pre-heat oven to 400 degrees and prepare a muffin tray
2) Whisk dry ingredients. Whisk the maple syrup, melted butter and milk together, then whisk in the egg and egg yoke, Add in the dry ingredients and wet ingredients and stir together until smooth.
3. Evenly distribute the batter into 12 muffin cups and bake for 10 minutes. Turn the heat down to 375 and bake for 15 more minutes or until done.