Mini Dutch Babies are simple to make, and will be a hit at any breakfast or brunch. Mix in blender, bake, then top with fruit fillings or maple syrup!
- 1 cup milk , I use 1%
- 6 large eggs
- 1 cup all purpose flour
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon grated orange zest , optional, but good!
- ¼ cup butter , melted (= 4 Tablespoons or ½ stick)
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TIP: Before you begin preparing and cooking the mini Dutch babies, it's a good idea to get all your toppings ready to go. See optional toppings below.
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Place milk, eggs, flour, salt, vanilla, and orange zest in blender. **Do NOT add butter yet. Cover and blend on medium-high speed for about a minute. Scrape down sides of blender and make sure any flour "clumps" are incorporated/blended into batter.
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Melt butter, let it cool for a minute, and then SLOWLY drizzle it into the top of the blender while it is running on low speed. You need to slowly drizzle melted butter in, because it helps "temper" the raw eggs in the batter, instead of scrambling them!
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Preheat oven to 400°F. Grease each muffin cup well (bottom and sides) with non-stick spray, butter or oil. Pour batter (evenly divided) into muffin tin(s), filling each muffin cup half full. Bake for 15 minutes, or until puffy on top and golden brown. Transfer pan to a wire rack. **As the Dutch babies cool slightly, the puffy top will collapse (as air dissipates), which forms a small "crater" in the middle.
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Remove Dutch babies from muffin tin(s), and serve warm, along with your favorite toppings!
Optional Toppings: (not included in caloric calculation) - blueberry or apple pie filling, strawberries, maple syrup, whipped cream, lemon wedges and sifted powdered sugar.