Fruity Pancake Muffins

Fruity Pancake Muffins

1 dozen muffins

2 cups packaged pancake and waffle mix
2 eggs
1 cup milk
1/2 cup club soda
1 tablespoon vegetable oil
1 cup fresh blueberries or peeled and chopped apples
1/4 cup pancake syrup

Preheat the oven to 350°F. Coat a 12-cup muffin tin with nonstick cooking spray.

In a large bowl, combine the pancake mix, eggs, milk, club soda, and oil; mix well. Pour evenly into the muffin cups and sprinkle with the fruit.

Bake for 20 to 25 minutes, or until a wooden toothpick inserted in the center comes out clean. Remove from the oven and brush the tops with pancake syrup. Serve warm