The ChefsBest™ Best Taste Award is awarded to Aunt Jemima® Syrup and Pancake/Waffle mixes.

Pancake Muffins 

 
  • cups Aunt Jemima┬« Whole Wheat Blend Pancake & Waffle Mix
  • 1/2 tsp. ground cinnamon
  • 2/3 cup 2% milk
  • 1/3 cup honey
  • egg, slightly beaten
  • 1/4 cup vegetable oil
  • tsp. vanilla extract
  1. Preheat oven to 425┬░ F.

  2. Spray 12 medium muffin cups with nonfat cooking spray or line with paper baking cups.

  3. Combine pancake mix and cinnamon in medium bowl.

  4. Combine milk, honey, egg, oil and vanilla in small bowl with wire whisk; add to dry mixture. Mix just until dry ingredients are moistened.

  5. Fill muffin cups 3/4 full. Bake 15-18 minutes or until toothpick inserted in center comes out clean.

  6. Cool 2 minutes in pan. Remove to cooling rack.

  • Add 1/2 cup of one of the following to the batter: blueberries, raisins, mashed ripe banana, chopped apple, chopped dried apricots or shredded carrots.
  • No Cholesterol Muffin: Substitute skim milk for milk and 2 egg whites for 1 whole egg.

Recipe Yield: 12 muffins

Serving Size: 1 muffin

Nutrition Information:
Calories: 160, Calories from Fat: 50, Total Fat: 6g, Saturated Fat: 1g, Cholesterol: 19mg, Sodium: 430mg, Total Carbohydrates: 26g, Dietary Fiber: 2g, Sugars: 11g, Protein: 4g