Blueberry Wheat Pancake Muffins With Cherries And Walnuts

• 2 cups Blueberry Wheat Pancake Batter (Hungry Jack)
• 1 teaspoon Cinnamon
• 1/2 teaspoons Freshly Grated Nutmeg
• 1 whole Egg, Beaten
• 1/2 cups Plus 1 Tablespoon Milk
• 1/4 cups Plus 2 Teaspoons Vegetable Oil
• 1 teaspoon Vanilla
• 2 Tablespoons 100% Maple Syrup
• 2/3 cups Chopped Fresh Cherries
• 1/4 cups Chopped Walnuts

1. Preheat oven to 400u0b0F and fill muffin tin(s) with liners. In a medium bowl, whisk together the pancake mix, cinnamon and nutmeg. Next pour in the egg, milk, oil, vanilla and syrup. Mix just until combined; do not over mix. Add cherries and walnuts and stir to combine.
2. Fill muffin liners about 2/3 full with batter. Bake for 12-14 minutes, or until an inserted toothpick comes out clean. Cool on a cooling rack.

blueberry wheat pancake batter, cinnamon, freshly grated nutmeg, egg, milk, ubc, vanilla, syrup, fresh cherries, ubc

Taken from tastykitchen.com/recipes/breads/blueberry-wheat-pancake-muffins-with-cherries-and-walnuts/ (may not work)