With chocolate chips
With fruit (blueberries and raspberries)
A muffin tin
Pancake/waffle mix (I used Bisquick Whole Grain)
Fillings for your "muffins"-Whatever you like: fruit, nuts, chocolate chips, etc.
Follow the mixing directions according to your pancake mix. The Bisquick only requires water. I found that 2 cups of pancake mix with 1 1/3 cups of water will give you approximately 12 muffins depending on how full you fill your holes in the baking tin (I did half-way and I got 12 muffins). Once your mix is blended with no lumps, spray your muffin tin (even if it a non-stick pan, I found that mine got stuck regardless). Then pour your mix into the muffin tin holes. Then drop your fillings into the mixture (you could add your fillings when you make your mix but I like having more control on how much of my filling goes into each muffin). Bake in a pre-heated oven at 350 degrees for approximately 10 minutes (or when a toothpick poked into a muffin comes out clean). Allow to cool then remove from tin.
You can eat them then or they can go into a freezer safe bag and will keep in your freezer for about 1-2 weeks. To reheat place in the microwave for 60-90 seconds depending on your microwave.