Back To Recipes
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:
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:
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: mcg, Calcium: mg, Vitamin C: mcg, Iron: mg
Other Delicious Recipes You Might Enjoy:
Try
them
all!
Try them
all!
Whole Wheat Blend Banana Nut Bread
Orange Blueberry Pancakes
Banana Pancakes with Maple Butter