Corndog Muffins

My kids like these for lunch. They also freeze really well!

Corndog Muffins
2 packages Jiffy cornbread mix
2 tablespoons brown sugar
2 eggs (WIC food)
1 1/2 cups milk (WIC food)
1 cup grated Cheddar Cheese (WIC food)
4 hot dogs, chopped into pieces
Preheat oven to 400 degrees. Lightly grease muffin tins. Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the eggs and cheese into the dry mixture until moistened. Spoon mixture into muffin tins until 2/3 full. Add chooped hot dogs among muffins. Bake in preheated oven 14-18 minutes, or until golden brown.
Makes 18 muffins
Can also add bacon or ham instead of hotdogs.

Buttermilk Pancakes

We had this yesterday morning, very good!

Buttermilk Pancakes

2 cups flour

2 teaspoons baking soda

2 teaspoons sugar

2 cups non-fat buttermilk

2 eggs, slightly beaten (WIC food)

Stir dry ingredients together in a bowl. Measure the milk and add the eggs to the milk. Pour wet into dry and mix. Some lumps are okay. Cook on a nonstick griddle. Flip when bubbles appear. I used 1/4 cup batter per pancake.

Makes 6 servings

Calories 214, Fat 2.8 grams, Fiber 1.1 grams

Note: I served with sausage links and bananas (WIC food), and pancake syrup