Pancake mix muffins are a quick, easy, and delicious treat.

I have mentioned many times how we hate to waste food. We had some pancake mix in the pantry that wasn’t getting used. The product was still good, but we just weren’t using it. I decided to try to find a way to repurpose it rather than discarding it. Turns out, pancake mix is a great base for muffins.

I also made muffins from crumbs of shredded wheat cereal. Once again, nothing goes to waste!

Elements

Eggs: Two eggs make the muffins rich and delicious.

Milk: Gives the muffins moisture. I used almond milk; skim or 1% cow’s milk would certainly work as well.

Sugar: You only need one-third cup of sugar, as the pancake mix also provides some sweetness.

Oil: Adding canola oil helps keep the muffins moist and tender.

Complete Pancake Mix: A complete pancake mix requires only adding water before mixing the batter to make pancakes. It contains the flour and leavening agents, plus added ingredients like powdered eggs and milk.

Preparation

Preheat your oven.

These muffins are mixed in one bowl! Typically, the dry ingredients are combined separately, but since we are using pancake mix this isn’t needed.

Beat the eggs in large bowl, then add milk, sugar, and oil. Fold in the pancake mix until just combined.

Next, fold in the add-in ingredients. I have made two versions, chocolate chips with shredded zucchini and also apple raisin with cinnamon.

Divide evenly between 12 muffins cups. Bake until the muffins are puffed up and spring back with lightly touched. Baking time will vary a little depending upon the add-in ingredients. The apple raisin muffins took about 4 minutes longer than the chocolate chip zucchini muffins.

Serve warm.