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

Whole Wheat and Quinoa Pancakes

Ingredients

• 1 cup frozen mixed berries (such as Europe's Best® 4-Field Berry Mix)
• 2 tablespoons maple syrup
• 1 cup whole wheat flour
• 1/2 cup quinoa flour
• 2 teaspoons baking powder
• 1 tablespoon ground cinnamon
• 2 tablespoons SPLENDA® Granular (optional)
• 1 cup milk
• 1 egg, beaten
• 1 cup vanilla yogurt

Directions

1. Place frozen berries and maple syrup in a microwavable bowl, and cook on High for 2 minutes. Drain.
2. In a large bowl, stir together the whole wheat flour, quinoa flour, baking powder, and cinnamon. Stir in Splenda® if desired. Pour in milk and egg. Stir just until smooth.
3. Heat a large skillet or griddle over medium heat. Coat with cooking spray. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter. Top pancakes with berries and vanilla yogurt to serve.