Cinnamon sugar swirl pancake muffins
Try this Cinnamon sugar swirl pancake muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1 tsp cinnamon
- 1 tsp baking powder
- 2 tbsp brown sugar
- 1/2 tsp baking soda
- 1/2 cup white flour
- 1 tbsp white sugar
- 2 tbsp egg whites
- 2 tbsp unsweetened apple sauce
- 1/3 up + 1tbsp almond milk ( i use unsweetened original)
- Carbohydrate 26.2582301409066 g
- Cholesterol 41.2152777766732 mg
- Fat 15.6650823608565 g
- Fiber 0.790016670120177 g
- Protein 3.12833027639467 g
- Saturated Fat 9.82253722207055 g
- Serving Size 1 1 Serving (72g)
- Sodium 134.740416631582 mg
- Sugar 25.4682134707864 g
- Trans Fat 1.15586724997703 g
- Calories 255 calories
Preheat oven to 350FIn a small bowl mix your brown sugar and cinnamon together and set aside.Mix remaining dry ingredients together, then add your wet and mix well.Spray your muffin tin and fill 6 with 1Tbsp of pancake mix, then add ½ Tbsp of brown sugar mix on top.Divide the rest of the pancake batter over the 6 muffins. Using a tooth pick swirl around the batter. Sprinkle the remaining brown sugar mix on top.Bake in oven for 12-15 minutes. Each pancake muffin is 2pp.
