According to Aunt Jemima, pancake mix works well as an ingredient when making muffins and substitutes for most of the dry ingredients. From a basic recipe, many variations are possible.
Two cups of pancake mix are combined in a bowl with 1/2 teaspoon of ground cinnamon. One slightly beaten egg, 2/3 cup of milk, 1/3 cup of honey, 1/4 cup of vegetable oil and 1 teaspoon of vanilla extract are mixed in another bowl. The contents of the two bowls are stirred just until the dry ingredients become moistened. Muffin cups should be filled three-quarters full, and the muffins are baked at 425 degrees Fahrenheit for 15 to 18 minutes. One-half cup of blueberries, raisins, mashed ripe banana, chopped apple, chopped dried apricots or shredded carrots make a tasty, but optional, addition.