1 package Kinnikinnick Pancake and Waffle Mix - reserve ¼ cup for Streusel (454 g) ¼ cup vegetable oil (45 g) ⅓ cup granulated sugar (75 g) ½ cup sour cream (130 g) 1 large egg (56 g) 1 tsp pure vanilla extract (4 g) ½ cup milk 2% (128 g) 1 cup rhubarb - fresh or frozen (150 g) 1 cup strawberries - fresh or frozen (150 g)
Preheat oven to 350°F (176°C). Lightly spray muffin pan or use muffin liners.
Chop rhubarb and strawberries into ½” pieces. Set aside.
Combine oil, sugar, egg and milk in a bowl. Mix until combined.
Slowly add Kinnikinnick Pancake and Waffle Mix to liquid mixture alternating with sour cream. Mix for 2 - 3 minutes with an electric mixer until combined.
Fold in chopped fruit.
Drop batter into muffin pan. Top with Streusel mix or course granulated sugar.
Bake for 24 - 28 minutes in preheated oven (check for doneness, muffin will spring back to the touch). Yields 16 Muffins
Loved by all, even those who CAN eat gluten. Makes the fluffiest, lightest tastiest gluten-free pancakes & waffles. So versatile - use for cookies, cakes, breads & batter. Check all the recipes you can make. VEGAN. Weight: 454g/ 16oz Qty/Pkg: By Wt.
