White Lily
Chocolate Chip Raspberry Muffins

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

  1. HEAT oven to 400°F. Coat 6 muffin cups with no-stick cooking spray.
  2. 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.
  3. 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.
  4. For Topping: STIR pancake mix, brown sugar and oil with fork until crumbs form.* Crumble 1 tablespoon on top of each muffin.
  5. 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.
  6. * If Streusel Topping is too wet to crumble, stir in more pancake mix, 1 teaspoon at a time.