For the Apple Filling:
For the Batter:
- 1 cup Chopped Apples
- 2 tablespoons Brown Sugar
- 1 tablespoon Fresh Lemon Juice
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Ground Ginger
- 1/4 teaspoon Nutmeg
- pinch of Salt
For the Glaze (optional):
- 1 cup All-Purpose Flour
- 1 teaspoon Baking Powder
- 1/2 cup Milk
- 1 Egg
- 2 tablespoons Butter, Melted
- 1/2 teaspoon Pure Vanilla Extract
- 1/2 cup Powdered Sugar
- 1-2 tablespoons Milk
Preheat the oven to 375°F. Spray 16 cups in a mini muffin pan with nonstick cooking spray.
Toss together the apples, brown sugar, lemon juice, cinnamon, ginger, nutmeg, and salt.
In a large bowl, whisk together the flour and baking powder.
Measure milk into a liquid measuring cup. Add the egg, melted butter, and vanilla. Lightly beat with a fork. Then stir the wet ingredients into the dry ingredients. Fold in the apple filling.
Spoon the batter into the prepared muffin cups 1 heaping tablespoon at a time.
Bake for 12 minutes.
Let muffins cool slightly before removing them from the pan.
To make the optional glaze, whisk together the powdered sugar and 1 tablespoon of milk until smooth. Add more milk to reach your desired consistency, up to another tablespoon.
Drizzle the glaze over the pancake muffins, sprinkle them with powdered sugar, or serve with syrup.