Can't decide between pancakes and muffins for breakfast? Why decide... have both! This recipe is a reasonably healthy breakfast option - based on an Aunt Jemima recipe with a few alterations. Serve them warm with a pat of butter - and you'll be thanking me, I promise!

INGREDIENTS:
2 cups Aunt Jemima whole wheat blend Pancake & Waffle mix
    (you can use other Pancake mix if you have to :)
1 tsp. ground cinnamon
2/3 cup lowfat milk
1/3 cup sugar-free maple syrup
1 egg, slightly beaten
1/4 cup vegetable oil
1 tsp. vanilla extract
2 green apples, unpeeled and cut into 12 slivers for garnish, the remainder chopped
1/2 cup chopped pecans

INSTRUCTIONS:

• Preheat oven to 425F. Prepare 12 muffin cups with cooking spray.
• Combine pancake mix and cinnamon in medium bowl. Mix syrup, egg, oil and vanilla in small bowl. Add to dry mixture and mix until all ingredients are just moistened. Do not overmix. Stir in chopped apple and pecans.
• Fill muffin cups 3/4 full. Top each tin with a small slice of apple. Bake 15-18 minutes until toothpick comes out clean. Cool for 2 minutes in pan and remove to cooling rack.
  

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