If you have been following along, you will know that I use the words cupcake and muffin somewhat schizophrenically. Once again, I am not sure what to call these. They are very muffin-like, so if you plan to offer one to an adult with a cup of coffee, I'd go with muffin. And again, offering one to a child? Cupcake all the way. Call them what you will, they are good. And Josh thought so too. And, my friends, the fact that he even tried them says alot.
These muffins are different. First, they are made from pancake mix, so the taste is already familiar to the kids. Second, and I am new at this, but I I figured out that each muffin has about 2 grams of fiber. I added and I divided to get to this number. That means I deserve another muffin!
So anyway, 2 grams of fiber per cupcake is alot, at least in my house - and so far, the kids have been eating them since Sunday. And asking for more. And it's already Tuesday night. That makes these a winner in my book.
Oh, and wanna know why else these are champion muffins? I just mixed them, from start to finish, in under three minutes and I was holding the baby the whole time. Measure all the ingredients one-handed (try it, it's fun!) and dump it all into the mixer. Spoon the batter in greased muffin tins and 15 minutes later, you will be rewarded with yummy fiber-licious cupcakes, muffins, or whatever you want to call them.
I had no raisins
and I never really feel like
Yummy Oatmeal Call-Them-What-You-Wills
1 and 1/2 cups Aunt Jemimah Whole Wheat Pancake Mix
1 cup uncooked oatmeal (Shoprite brand)
1/2 cup brown sugar
1 cup soymilk or rice milk
1/4 cup oil
4 ounces of applesauce (I used a snack size one)
Preheat to 425 degrees. Mix all. Bake for 13-15 minutes. And they freeze really well too. One batch makes 12 cupcakes.