Pancake Muffins
 
Recipe Yield: 12 muffins

What You'll Need

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

Products in Recipe:

Whole Wheat

What You'll Do

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.

    Products in Recipe:

    Whole Wheat

    Cooking Tips & Variations

    • 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.

    Nutrition Information

    Calories: 160, Calories from Fat: 50, Total Fat: 6g, Saturated Fat: 1g, Cholesterol: 19mg, Sodium: 430mg, Total Carbohydrate: 26g, Sugars: 11g, Dietary Fiber: 2g, Protein: 4g, Vitamin A: , Calcium: , Vitamin C: , Iron: