Tuesday, November 4, 2014

mini muffins

Some more goodies for breakfast.  I took this recipe and changed it slightly to make mini muffins. Instead if using sugar-free caramel syrup, I used vanilla syrup.  And I used frozen fruit since that's what I had on hand.

Mini Muffins

1 cup multigrain pancake mix
2/3 cup milk
1/2 cup Torani Sugar-Free Vanilla Syrup
Frozen fruit (I used frozen blueberries and raspberries)

Mix pancake mix, milk, and syrup together until combined. Pour batter into a non-stick 24 cup mini muffin tin that has been sprayed with non-stick cooking spray. Fill about 3/4 way up.  Put pieces of frozen fruit on top. Bake at 350 for about 12-14 minutes.

Serve with butter or jam, whatever you prefer.

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