Cinnamon Oat Pancake Muffins

Wednesday, July 01, 2015

These muffins are great for a quick breakfast bite (especially when paired with a nice hot cup of coffee), or an afternoon snack for when you need something to tide you over until dinner. You can eat them warmed up or cold, and since they are made from pancake mix, I sometimes like to dip them in syrup...but they can definitely be eaten plain.











Cinnamon Oat Pancake Muffins
Makes 11-12 muffins

Ingredients:

- 3 cups Hungry Jack Complete Cinnamon Spice Pancake mix
- 2 1/4 cups water
- 3/4 cups plain Quaker oats
- 1 handful sliced almonds
- 1 handful chocolate chips (optional)
- 1 pinch of sliced almonds for each muffin top

Directions:

1. Preheat oven to 375 degrees.
2. Mix pancake mix and water together until smooth. Then fold in oats, almonds, and chocolate chips.
3. Grease muffin pan, then ladle mix into each cup, filling close to the brim. Sprinkle the tops of each with sliced almonds.
4. Bake 23 mins (or until edges turn golden brown). Then remove from oven and let cool for 5 mins.

Notes:
- I personally think adding the chocolate chips, or some form of sweetness (dried cranberries, raisins, etc.) is necessary to round out the flavor of these muffins.

Nutrition Facts:
According to Calorie Count

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