Kid's favorite blueberry muffins aka: Muffcakes

12 Servings | Time: 30 min

Ingredients

• 2-1/2 cups pancake mix
• 1/2 cup sugar
• 1 egg
• 2/3 cup water
• 1/4 cup canola oil
• 1-1/2 cups 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° for 14-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutrition Facts: 1 muffin equals 173 calories, 6 g fat (1 g saturated fat), 18 mg cholesterol, 312 mg sodium, 28 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Kids' Favorite Blueberry Muffins published in Taste of Home April/May 2010, p45