Pancake Muffins

10 min

15-18 min

25 min

Portable and convenient muffins made from pancake batter, perfect for a grab-and-go breakfast or snack.

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.

No Cholesterol Muffin: Substitute skim milk for milk and 2 egg whites for 1 whole egg.
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.