Prep time: 15 minutes
Cook time: 20 to 25 minutes
2 cups complete honey wheat pancake mix
3/4 cup milk or almond milk
2/3 cup sugar
1/3 cup vegetable oil
1 teaspoon almond or vanilla extract
1 egg, beaten
3/4 cup coarsely chopped strawberries
1/4 cup blueberries
1/2 cup sliced almonds (optional)
Preheat oven to 375°F and line 12 muffin cups with paper liners. Stir together pancake mix milk, sugar, oil, extract and egg in a medium bowl. Lightly stir in berries.
Spoon into prepared cups and sprinkle with almonds, if desired. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
Layer crumbled muffin with yogurt and fresh berries to make a breakfast parfait.
© 2020 Patty Mastracco Food, Inc.