Directions

Preheat oven to 325°.

Mix dry ingredients, reserving the berries. Mix liquid ingredients. Combine. Carefully fold in the berries, taking care not to squish them too much. Scoop approximately 1/4 cup into muffin tins. Bake for about 25 minutes.

Directions

Muffins: Mix all ingredients together and fill greased muffin tin 3/4 full. Bake at 375° for 15-20 minutes.

Cornbread: Follow directions above, using two eggs. Pour into a greased 8-inch square pan. Bake for 20-25 minutes.

Variation: Add 1 cup drained canned corn and 2 tablespoons diced green chilies to dough when mixing. Bake for 20-25 minutes until an inserted toothpick comes out clean.

Chef's Note: Use Pamela's Cornbread ; Muffin Mix for other easy cornbread based recipes.

Directions

Yield: 10 to 12 scones.

Mix the dry ingredients together. Cut in the butter using two knives. Add the milk and beaten eggs. Mix together with a fork. Dough will be thick. Drop large, tall dollops of dough (scones will spread when baking) onto lightly greased baking sheet. Bake in a preheated 375° oven for 15-17 minutes.

Variation:
Current Scones: Replace cranberries with 1/2 cup currents, orange zest is optional for this recipe.

Directions

Mix Pamela's Baking ; Pancake Mix and sugar together, rub the butter or oil into the flour mixture with your fingers until the mixture resembles coarse bread crumbs. To prepare pie use a lightly greased pie dish. Pour 3/4 of the crumb mixture into the pie dish and cover with a fruit mixture, then top with the remaining crumb mixture. Use sliced fruit such as peaches, nectarines, apples, or berries (or a combination using approximately two cups of fruit). If your fruit is only mildly sweet you may want to mix fruit with 1/4 cup sugar first. Bake in a 350° oven for about 30 minutes.

Directions

Yield: 10 to 12 scones.

Mix the dry ingredients together. Cut in the butter using two knives. Add the milk and beaten egg. Mix together with a fork. Dough will be thick. Drop large, tall dollops of dough (scones will spread when baking) onto lightly greased baking sheet. Bake in a preheated 375° oven for 15-17 minutes.

Variation:
Cranberry Orange Scones: Replace currants with 1/2 cup cranberries, be sure to include 1 tbsp orange zest.

Directions

Yield: 6 muffins

Blend dry ingredients. Mix the dry ingredients into the wet ingredients. Add the fruits and nuts. Spoon into greased muffin tins. Bake at in a preheated 350° oven for 22 minutes.

Directions

Beat together butter, sugar or honey, eggs and banana. Add remaining ingredients and mix together. Pour into a large greased loaf pan.

Bake in a preheated 350° oven for 1 hour, or until an inserted toothpick comes out clean.

Directions

Yield: one 8-inch square pan.

Preheat oven to 375º.

In bowl, combine all ingredients. Pour into greased pan and bake for 23 to 35 minutes.

Re-heat cornbread in microwave by wrapping in paper towels, or wrap in foil to re-heat in an oven.

Corn Muffins: fill muffin cups 3/4 full. Bake for 15 to 17 minutes. Yield: 12 muffins.

Variations: Sugar can be reduced or deleted for a less sweet cornbread. 1/3 cup HONEY or AGAVE liquid can replace the sugar. 1/3 cup OIL can replace the butter.

Directions

Yield: one 8-inch square pan.

Preheat oven to 375º.

In bowl, combine all ingredients. Pour into greased pan and bake for 23 to 35 minutes.

Re-heat Cornbread in microwave by wrapping in paper towels, or wrap in foil to re-heat in oven.

Corn Muffins: fill muffin cups 3/4 full. Bake for 15 to 17 minutes. Yield: 12 muffins.

Directions

Yield: 12 muffins.

Preheat oven to 375º.

Grease muffin pan or use paper liners. Combine all ingredients until incorporated. Fill each muffin cup full to top. Bake for 15 to 20 minutes, of until inserted toothpick comes out clean.

Directions

Mix liquid ingredients. Mix all ingredients together. Spoon into greased muffin tins.

Bake at 350° for 20 to 22 minutes.

Directions

Preheat oven to 325°.
Mix dry ingredients. Mix liquid ingredients. Combine. Pour approximately 1/4 cup of batter into muffin tins. Sprinkle with a few of the seeds on top, press in slightly and bake for about 25 minutes.

Variation: Try sesame and pumpkin seeds.