You can change the measurement from US to metric at the bottom of this list
1 ½teaspoonapple cider vinegar
1 ½cupplain flour
1 ½teaspoonbaking powder
Whisky Maple Syrup
Pre-heat the oven to 220ºC/420ºF.
Measure the milk into a jug and add the apple cider vinegar. Set aside
Combine the flour, baking powder and sugar in a large bowl (or bowl of the stand mixer)
Whisk the eggs and vanilla into the milk mixture.
Pour the milk and egg mixture into the dry ingredients and use a whisk(or whisk attachment) to combine them to a smooth batter.
Place the butter in the microwave on high for 20 seconds (or until just melted)
Add this to the batter. (don't wash up the butter bowl!!!)
Use the butter residue to lightly grease a 24 hole mini muffin tin (or two 12 hole tins)
Pour the batter back into the jug that held the milk, using a rubber spatula to get every last bit off the bowl.
Use the jug to pour the batter into the muffin tin holes, you want to almost fill them.
Bake in the middle of the oven for 10-12 minutes until golden. (See notes)
Whilst the bites are cooking, combine the whisky and maple syrup in a small jug.
Allow the bites to cool in the tin for 2 minutes and then carefully tip them out.
Serve with the whisky maple (or standard maple syrup)
I have made these with only 1 tablespoon of sugar and they were still demolished. On their own they tasted a bit savoury but once covered in maple syrup they were sweet and delicious. So if you want to cut the sugar down then it won't affect the recipe :-)Also these aren't super vanillary as we prefer the subtle vanilla flavour. But you can up the vanilla to 1 teaspoon if you like a stronger flavour.