Ingredients
- Batter:
- 2 1/2 cups Krusteaz Buttermilk Pancake Mix
- 2/3 cup water
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1 egg
- 1/2 teaspoon nutmeg
- Topping:
- 4 tablespoons butter
- 1/2 cup sugar
- 2 teaspoons cinnamon
Preparation
Step 1
Preheat oven to 400°F. For Batter: In medium bowl, stir together pancake mix, water, sugar, vegetable oil, egg and nutmeg until blended. (Do not overmix.) Spoon batter into lightly greased or paper-lined muffin pan, filling 2/3 full. Bake 12-14 minutes or until toothpick inserted into center comes out clean. For
Topping: Melt butter. Set aside. In small bowl, stir together sugar and cinnamon. While muffins are warm from the oven, dip in melted butter followed by cinnamon & sugar mixture.
Makes 1 dozen muffins.
Variations:
Oatmeal Date Muffins: Prepare sugar & spice muffin batter as directed, adding 1/2 cup chopped dates and 1/2 cup quick-cooking oats. Bake as directed. (Omit Sugar & Spice Muffin topping.)
Maple & Granola Muffins: Prepare sugar & spice muffin batter as directed, adding 1/4 cup maple syrup and 3/4 cup granola. Bake as directed. (Omit Sugar & Spice Muffin topping.)
Pumpkin Spice Quickbread: Prepare sugar & spice muffin batter as directed, adding 1 cup canned pumpkin, 1 teaspoon cinnamon and an additional 1/4 cup water. Place batter in a lightly greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake at 350°F 45-50 minutes or until toothpick inserted into center comes out clean. (Omit Sugar & Spice Muffin topping.)