Yield: 12 muffins
|2 cups||Pancake & Waffle Mix (Aunt Jemima Original)|
|1 \N||Egg; beaten|
|⅓ cup||Vegetable oil|
Heat oven to 425 F. Grease 12 medium muffin cups or line with paper baking cups. In medium bowl, combine pancake mix and sugar. Add milk, egg and oil, mixing just until dry ingredients are moistened.
Fill prepared muffin cups ⅔ full. Bake 17 to 20 minutes or until light golden brown.
BLUEBERRY MUFFINS: Add ¾ cup fresh or frozen blueberries to batter.
SURPRISE MUFFINS: Fill muffin cups ½ full with batter; spoon 1 level teaspoon desired flavor preserves into center of each. Top with remaining batter, filling each muffin cup ⅔ full.
NUT MUFFINS: Add ¾ cup chopped nuts to batter.
WHOLE WHEAT MUFFINS: Substitute Aunt Jemima Whole Wheat Pancake & Waffle Mix for Original. Top each muffin with a pecan half before baking, if desired.
BUCKWHEAT MUFFINS: Substitute Aunt Jemima Buckwheat Pancake & Waffle Mix for Original.
NUTRITIONAL ANALYSIS per muffin: * calories 176 * carbohydrates 23 g * protein 3 g * fat 8 g * calcium 128 mg * sodium 340 mg * cholesterol 25 mg * dietary fiber 1 g
Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias