2 Cups Sunrise Flour Mill 7-Grain Heritage Pancake Mix, sifted
⅓ Cup sugar
1 Cup buttermilk
⅓ Cup maple syrup
2 Tbsp unsalted butter, melted and cooled
1 egg, beaten
1 tsp vanilla
3 tablespoons Heritage White Flour
3 tablespoons sugar
1/2 teaspoon ground cinnamon
2 tablespoons cold butter
Heat oven to 425F and set rack in center of oven.
Grease 12 individual cup of a regular-sized muffin tin
Sift Pancake Mix and spoon 2 Cups into a large mixing bowl.
Mix in sugar
Make a well in the center.
In a separate bowl- Mix all liquid ingredients together.
Pour into the well of dried ingredients and mix gently with a fork or Danish Dough Whisk until the dry ingredients are just moistened. There may be some lumps but that's ok. Don’t over mix- This will make tough muffins.
Carefully spoon the batter into the prepared muffin pan.
Combine topping ingredients in a small bowl- cut in the butter until a crumbly mixture forms. Sprinkle over the top of the batter.
Bake at 425F for 5 minutes then turn the oven down to 350F for about 12 minutes until a toothpick inserted in the center comes out clean.
Sifting the pancake mix is very important or the muffins will be dry.