Miniature Dutch Babies
A simple dutch baby recipe spread between muffin cups to make miniature fill-able dutch babies.
Equipment
- Muffin Tins
- Food Processor
- Mixing Bowl
Ingredients
- 1 Cup Flour
- 1 Cup Milk Room Temp
- 4 Eggs Room Temp
- ¼ Cup White Sugar
- 1 Tsp Vanilla Extract
- ¼ Tsp Salt
- 9 Tbsp Butter Cut into ¼ Tbsp Pieces
Instructions
- Preheat your oven to 425℉ with the muffin tins inside, to heat them up as well.
- In a food processor, blend together the flour, milk, eggs, vanilla extract, and salt until well-mixed and slightly bubbly. It's a thin batter and should only take around a minute.
- Let the batter rest for about 10 minutes while your oven preheats. If you haven't, chop your butter into small cubes of about ¼ Tbsp in size. You'll be putting one in each muffin cup so make sure you have enough.
- Carefully remove the hot muffin tins from the oven. Drop a piece of butter in each; it will melt quickly.
- Fill each muffin cup about halfway full. Return your filled tins to the oven to bake.
- Bake for 13 minutes. The dutch babies will puff up while baking, but will deflate when removed from the heat.
- Let the dutch babies cool for 1-2 minutes before removing them from the tins. Top with whatever you like and enjoy!