Ingredients:
2 1/2 c. pancake mix
1/2 c. sugar
1 egg
2/3 c. water
1/4 c. canola oil
1 1/2 c. fresh or frozen blueberries
Directions:
In a large bowl, combine pancake mix and sugar. In another bowl, whisk the egg, water and oil Stir into dry ingredients just until moistened. Fold in blueberries.
Fill paper-lined muffin cups two-thirds full. Bake at 400 degrees for 14-16 minutes or until a toothpick comes out clean. Cool the muffins for 5 minutes before removing from the pan to a wire rack.
Diabetic exchange: 2 starches, 1 fat
Note~ If using frozen blueberries, use without thawing to avoid discoloring the batter.
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