12 Muffins

Ingredients:

Vegetables:

• 1 ½ tbsp Augason Farms Vegetable Stew Blend 
• ⅓ cup water

Black Bean Burger Crumbles:

• ⅓ cup Augason Farms Black Bean Burger mix 
• 4 ½ tbsp water

Muffin Batter:

• 1 ½ cup Augason Farms Buttermilk Pancake mix 
• 1 cup water

Instructions:

Preheat the oven to 350°F. In a small saucepan, combine vegetable stew blend with water. Bring to a boil, reduce heat to medium, and continue cooking for 15 to 20 minutes. Set aside. In a separate bowl, combine black bean burger mix with water, let sit for 5 minutes. Crumble rehydrated black bean burger into a heated, lightly oiled skillet. Cook 5 to 6 minutes or until browned, turning frequently. In a large bowl, combine pancake mix and water. Stir in prepared vegetable stew blend and prepared black bean burger crumbles. Stir until well mixed.Fill greased muffin tins 3⁄4 full. Bake for 12 to 18 minutes or until. golden brown.

6 Muffins

Ingredients:

Vegetables:

• 2 ¼ tsp  Augason Farms Vegetable Stew Blend 
• 7 tbsp Water

Black Bean Burger Crumbles:

• 7 tsp  Augason Farms Black Bean Burger mix 
• 6 tsp Water

Muffin Batter:

• ¾ cup  Augason Farms Buttermilk Pancake mix 
• ½ cup Water

Instructions:

Preheat the oven to 350°F. In a small saucepan, combine vegetable stew blend with water. Bring to a boil, reduce heat to medium, and continue cooking for 15 to 20 minutes. Set aside. In a separate bowl, combine black bean burger mix with water, let sit for 5 minutes. Crumble rehydrated black bean burger into a heated, lightly oiled skillet. Cook 5 to 6 minutes or until browned, turning frequently. In a large bowl, combine pancake mix and water. Stir in prepared vegetable stew blend and prepared black bean burger crumbles. Stir until well mixed.Fill greased muffin tins 3⁄4 full. Bake for 12 to 18 minutes or until. golden brown.