Chocolate Chip Raspberry Muffins
- Prep Time:
-
10 min.
- Cook Time:
-
12 min
- Total Time:
- 30 min
- Yield:
- 6 muffins
Ingredients
- No-Stick Cooking Spray
- 3/4 cup Hungry Jack® Complete Chocolate Chip Pancake & Waffle Mix
- 1/2 cup quick rolled oats
- 3 tablespoons firmly packed brown sugar
- 1/3 cup milk
- 2 tablespoons Pure Canola Oil
- 1 teaspoon vanilla extract
- 1 large egg
- 1/4 cup Red Raspberry Preserves
- 1/4 cup finely chopped walnuts
STREUSEL TOPPING
- 1/4 cup Hungry Jack® Complete Chocolate Chip Pancake & Waffle Mix
- 4 teaspoons firmly packed brown sugar
- 1 tablespoon Pure Canola Oil
Preparation Instructions
- HEAT oven to 400°F. Coat 6 muffin cups with no-stick cooking spray.
- STIR together pancake mix, oats and brown sugar. Whisk milk, oil, vanilla and egg until blended. Add to oats mixture. Stir until just evenly moistened.
- COMBINE preserves and walnuts in small bowl until blended. Layer in each muffin cup: 2 tablespoons batter, 1 tablespoon preserves mixture, about 1 tablespoon batter, dividing remaining batter evenly.
- For Topping: STIR pancake mix, brown sugar and oil with fork until crumbs form.* Crumble 1 tablespoon on top of each muffin.
- BAKE 10 to 12 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan.
- * If Streusel Topping is too wet to crumble, stir in more pancake mix, 1 teaspoon at a time.