Pancake Mix Muffins
Freshly baked muffins in the house are not only a welcome delicious treat, but also practical in a busy lifestyle. Whether for a quick on-the-go breakfast, or a school lunch side – muffins are mighty useful additions to our day and diets. However, quickly making a fresh batch customized to everyone’s individual liking’s isn’t always the easiest task (if you’re a parent this will be especially true…). With a simple batter made from something you likely already have in your cupboard, pancake mix – you can whip these up in only a couple minutes. We decided to split the batter in three, making 3 varieties of muffins using the same pancake mix batter base. The results were a pan filled with an assortment of muffins, from sweet to savory. While I’d love to promise that these will last you all week – truthfully, ours didn’t last 24 hours. So, it’s good that they’re pretty quick and easy to make, because it looks like we will be making them again…and again…(and again).
- 3 cups pancake mix (we used Bisquick original)
- 1 cup milk
- 3 eggs
- OPTION 1: For cheese chive muffins - 1/4 cup shredded marble cheese and chopped chives.
- OPTION 2: For french toast muffins - 1 tbsp cinnamon sugar, 1 tbsp maple syrup.
- OPTION 3: For berry muffins - 1 tbsp raspberry preserves, fresh berries for topping.
- Mixing Bowls
- Muffin Tin
- Muffin Liners
- Preheat oven to 350 degrees F.
- Mix together your pancake mix, milk and eggs.
- Divide batter into three bowls. Customize them how you choose (we did cheese & chive, french toast, and berry).
- Scoop about 1/4 cup of batter into a pre-lined muffin tin (making 4 muffins of each variety).
- Top with any additional toppings and bake for 15 mins.
