by Kathy McCabe

Created on: July 02, 2007   Last Updated: July 16, 2010

Need a quick breakfast on the go? Muffins are the perfect hand-held hunger buster for a busy morning. This moist muffin recipe cooks up rich and fluffy like pancakes and tastes best when served with a cool pat of butter.

Apple Pecan Pancake Muffins - makes 1 dozen muffins
This recipe is based on an Aunt Jemima recipe.

INGREDIENTS:

* 2 cups Aunt Jemima whole wheat blend Pancake & Waffle mix (you can use another brand of pancake mix if necessary)

* 1 tsp. ground cinnamon
* 2/3 cup lowfat milk
* 1/3 cup sugar-free maple syrup
* 1 egg, slightly beaten
* 1/4 cup vegetable oil
* 1 tsp. vanilla extract
* 2 green apples, unpeeled (cut 1/2 apple into 12 slivers for garnish, and chop the remaining 1-1/2 apples into bite-size cubes)
* 1/2 cup chopped pecans
* powdered sugar (for garnish)

INSTRUCTIONS:

* Preheat oven to 425F. Prepare 12 muffin cups with cooking spray or line them with muffin cups.

* Combine pancake mix and cinnamon in medium bowl. Mix syrup, egg, oil and vanilla in small bowl. Add to dry mixture and mix until all ingredients are just moistened. Do not overmix. Stir in chopped apple and pecans.

* Fill muffin cups 3/4 full. Top each tin with a small slice of apple. Bake 15-18 minutes until toothpick comes out clean. Cool for 2 minutes in pan and remove to cooling rack. Sprinkle lightly with powdered sugar.

Hot tip: If you bake this recipe on Sunday, you'll have enough to last for the whole week. Just keep them in the fridge and pop one in the microwave before you head out to the office! Enjoy.

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