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2 cups Rayne’s Mill Buttermilk Pancake Mix

1/3 cup vegetable oil

2 eggs large

2 tsp vanilla

3 tsp baking powder

1/8 tsp salt

1 cup white granulated sugar

1 cup water

1/2 cup chocolate chips

1/4 cup pecans (chopped)

 

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1. Preheat oven to 350°F .

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2. In a large mixing bowl, Add Pancake Mix, baking powder and salt with a whisk until all clumps are

    broken up.

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3. In a separate bowl, mix eggs, oil, sugar, water, vanilla and mix well.

 

4. Pour the wet ingredients into the dry ingredients and mix until all ingredients are incorporated well. Do

    not to over mix.

 

5. Add in chocolate chips and fold it into the batter.

 

6. Spray muffin tins with non-stick cooking spray or line with muffin liners.

 

7. Use a large spoon or ice cream scoop to fill the muffin tins. Fill the tins right up to the top.

 

8. Sprinkle each muffin batter with chopped pecans.

 

9. Bake for 20 minutes or until muffins spring back when center is pressed.

 

10. Once baked, transfer it to the cooling rack before removing muffins from muffin tin.