1. Preheat oven to 375°F.
2. Drain fruit on paper towel to remove excess moisture.
3. Spray jumbo-sized muffin pan with nonstick cooking oil.
4. Spoon brown sugar and butter evenly into each muffin pan.
5. Top with fruit blend and pancake batter.
6. Bake 12-15 minutes or until golden brown.
Tips: These scrumptious muffins are excellent served with syrup or sprinkled with powdered sugar. Best made with original pancake mix using oil and eggs.