PEANUT BUTTER PANCAKE MUFFINS

Ingredients:

1	pc	MAGNOLIA BROWN EGG
1/2	cup	water
1	pack (200 g)	MAGNOLIA PANCAKE & BAKING MIX
1/4	cup	SKIPPY® CREAMY PEANUT BUTTER

Procedure:

Preheat oven to 350°F. Grease a muffin pan with oil or margarine. Set aside.
In a bowl, combine egg and water. Whisk a bit.
Add pancake mix. Mix until smooth. Stir in peanut butter.
Pour into greased muffin pan (about 2-1/2 tbsp). Bake for 10 minutes. Cool.

Makes 9 pieces.

(Yield: 1-1/2 cups batter)

Share This Recipe

More Madalicious Things For You

UBE PANCAKES WITH CREAM CHEESE SAUCE

MANGO CREAM REF CAKE

CASTELLA CAKE

CREMA & ICE CREAM COFFEE

DELICIOUS BABY BACK RIBS IN CLASSIC BBQ SAUCE

VEEGA MEAT-FREE SISIG

CALLOS

GARLIC HONEY GLAZED MEAT-FREE NUGGETS

By supplying the information via this form and clicking the "I Accept" button, I affirm that I have read, understood and hereby accept the terms of the San Miguel Food Group Website Privacy Statement and Data Privacy Policy and that I hereby consent to the collection, storage, and processing by the San Miguel Food Group and any third party it authorizes, including its affiliates and their respective officers, employees, agents, representatives and personnel of such information disclosed.