Lazy Baker Pancake Muffins

For the past few weeks I have been dragging my butt around.  I keep pushing through all of the things on my to-do list trying to convince myself that I am not as tired as I feel. The truth is I am just plain exhausted.  I don’t know if I am fighting off a virus or battling the late winter blues but I think it is time to wave the white flag and let my activity (or lack of) match my energy level.

When I get in a funk like this I start thinking about food.  The term comfort food exists for a good reason.  Unfortunately the trouble with most comfort foods is their lack of nutritional value.  I want to submit to my cravings and wrap up in a blanket of carbohydrates but if I over eat to feel better I will ultimately feel worse.

I just want a little something warm to soothe the emotional cravings.  Something pure and simple like a muffin.

In my funk the last thing I feel like doing is pulling out bowls, measuring cups, flour, eggs, and following a recipe.  So standing infront of my cupboard scanning for the next best thing I see a box of pancake mix.  I pull it down, toss in a little of this and that, and divid the batter into a muffin pan.  Approximately 30 minutes later the Lazy Baker Pancake Muffins come out of the oven and create a little sunny place in my haze.

Blueberry Muffins in a baking pan Blueberry muffins cooling on a wire rack blueberry muffins in a basket

Now I just need to teach my toddler the joy of coloring (on paper) for hours at a time…

Lazy Baker Pancake Muffins

Two Plated Blueberry Muffins with fresh blueberries on the side

Ingredients 

  • 2 cups package pancake mix – I like Fiber One Complete or Krusteaz Buttermilk Heart Healthy
  • 1 tsp cinnamon
  • 3 TB vegetable oil
  • 1 tsp vanilla extract
  • 1 cup water
  • 2 tsp lemon zest
  • 1 1/2 cups of blueberries – fresh or frozen

Instructions

  1. Mix together pancake mix through water, until smooth
  2. Fold in zest and berries – try other fruits if desired
  3. Portion into a muffin tin that has been sprayed with non-stick spray
  4. If desired pat a pinch of old fashioned oats and a few chopped nuts on top of each muffin before baking.
  5. Bake in a preheated 375 degree oven for 20 minutes, until tops have begun to brown and cake is fully cooked.
  6. Turn out muffins on to a rack to cool or serve warm.
  7. Will keep in an air tight container for a couple of days.  Include a sheet of paper towel to wick away any excess moisture from the fruit.

Makes approximately 1 dozen muffins

Approximate Nutrition per muffin (excludes garnish): calories 90; fat 4.5g; carb 12g; fiber 1.5g; protein 2g; PP: 3 per muffin

muffin on a plate with fresh blueberries

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5 thoughts on “Lazy Baker Pancake Muffins

  1. Pingback: Ultimate Weight Watchers Recipes Collection

  2. Pingback: Ultimate Weight Watchers Recipe Collection - Slap Dash Mom

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    • I made several versions to figure out the amount of water and oil that worked the best. Without any oil they taste like pancakes shaped like muffins. Made with the recipe I published they taste much more muffin-y than pancake-y. I hope you like them!

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