I’m just curious to know if anyone has ever substituted whole wheat natural pancake mix to bake muffins, and if so how did you make them? How did they turn out?
Another question: How can you bake muffins healthier? I know you can add applesauce or fruit puree in place of oil for moisture, any other tips?
Related
- Is there a recipe for whole wheat baking mix (similar to Bisquick) that uses vegetable oil and not shortening?
- Is there a recipe for making muffins with Trader Joe’s Multigrain baking and pancake mix?
- can you make pancake mix without baking soda?
- can i use pancake mix instead of flour for baking brownies?
- What is the difference between pancake mix and baking mix?
I don’t think that you can use the pancake mix to make muffins. I believe the texture would be heavier than if you use flour.
You can also use flax as a substitute for oils. Using natural substitutes for sugars, such as brown rice syrup, is also a good change. And, of course, the more whole grain the flour, the better.
yes
2 cups Original Bisquick® mix
1 cup whole wheat pancake mix
2 teaspoons grated orange peel
1 cup orange juice
1 cup sour cream
1 package 8oz cream cheese, softened
2 tablespoons orange marmalade
Sugar
1. Heat oven to 450°F. Mix Bisquick mix, orange peel sour creeam and orange juice well; beat vigorously 60 seconds.
2. Place 1/4 in muffin cups. Mix cream cheese and marmalade. Spoon about 1 tablespoon cream cheese mixture onto center of each circle; sprinkle with sugar.
3. Bake 8 to 10 minutes or until golden brown.
Randomly enough I have been looking at ways to lighten up muffins because I am an active member of weight watchers. I buy the pumpkin spice muffin mix at trader joes and use only egg whites instead of whole eggs (less fat and less cholesterol) and then this is the funny part….I substitue a can of pureed white kidney beans (I literally just dump te kidney beans in the blender and then add it to the mix) for the oil. I add less water (about a half to 3/4 of a cup) and then bake as directed. The beans lower the fat and quadruple the fiber They some out super super moist. I do the same thing to brownies…I use a can of black beans and an eggwhite instead of the eggs and oil. They turn out YUMMY! (and you can NoT taste the beans!)