Mini Pancake Muffins

Prepare the Pancake Batter: In a large mixing bowl, combine 2 cups of pancake mix with the required amount of water as specified on the pancake mix box. Stir until the batter is smooth and free of lumps.
Add the Mix-ins: Gently fold in 1 cup of chocolate chips or mini M&Ms into the batter. Make sure they are evenly distributed.
Prepare the Muffin Pan: Spray the muffin pan generously with nonstick cooking spray to ensure easy removal of the muffins.

Fill the Muffin Pan: Using a spoon or a small scoop, fill each muffin cup about 2/3 full with the pancake batter. The batter will expand as it bakes, so avoid overfilling.
Bake the Muffins: Place the muffin pan in the preheated oven and bake for 15 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Cool and Store: Remove the muffins from the oven and let them cool in the pan for a few minutes. Then, transfer them to a wire rack to cool completely. Once cooled, you can enjoy them immediately or freeze them for later use.

Freezing Instructions: To freeze the muffins, place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the muffins to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months.
Reheating Instructions: For a quick breakfast on the go, pop a frozen mini pancake muffin in the microwave for 20-30 seconds, or until heated through. Enjoy them as is or with a drizzle of syrup.

Experiment with different mix-ins like blueberries, chopped nuts, or sprinkles for variety.

If you prefer a slightly sweeter muffin, add a tablespoon of sugar to the pancake batter.
To make cleanup easier, use muffin liners instead of directly spraying the pan.

Enjoy your delicious and convenient Mini Pancake Muffins!