Monday, August 1, 2011

Blueberry Do'Muffins

These are part blueberry muffin, part cinnamon and sugar doughnut hole, and 100% delicious! Using the Thrive 6 Grain Pancake Mix as a muffin base is a great shortcut, and rolling the hot mini muffins in cinnamon and sugar gives them a great doughnut hole appearance and flavor. They are full of whole grains and have a healthy dose of antioxidants from our blueberries, making these a great addition to your breakfast table.


2c Thrive 6 Grain Pancake Mix
1c Thrive Freeze Dried Blueberries
1/4c Toasted Coconut (optional)
1 1/3c Water

1/2c Thrive White Sugar
3T Ground Cinnamon

Preheat oven to 350 degrees and grease a mini muffin tin (a mini donut tin would be even better!). Combine pancake mix, blueberries, coconut and water. Spoon into greased muffin cups. Bake at 350 degrees for 15-18 minutes or until toothpick inserted into the center of the muffin comes out clean.

While the muffins are baking, stir the sugar and cinnamon together in a shallow bowl. Roll the hot muffins in the sugar mixture, coating evenly on all sides. Store leftovers in an airtight container.

Makes approx. 30 mini muffins.

2 comments:

  1. These blueberry do'muffins were sooooo good! I have a serious sweet tooth, and these were just awesome! What made them even better is how easy they were to make. We nick named these little guys smurfs... the dough is a fun color. Thanks for sharing such a great, simple recipe!

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  2. Your site is adorable. I have a friend with a blog right up your ally called Healthy Happy Mama... you should Google it! I'm your newest follower, I've YET to drop the baby weight and it's been 2 years! :/ I need to be reminded of your header every day!

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