Muffins

Delicious traditional muffins with blueberries or your favorite fruit.

Ingredients

    Yield: approximately 6 to 7 muffins

    • 1¾ cups Pamela's Baking & Pancake Mix  
    • ¼ cup melted butter, or oil
    • ½ cup milk
    • ½ cup sugar
    • 1 egg
    • 1 tsp vanilla
    • ¾ to 1 cup fruit -- bananas, peaches, berries, etc. (If using raisins or dried fruit, add an additional ¼ cup water)
    • Optional: ¼ cup chopped walnuts
      Variation: Pamela's Muffins - No Fat Added
    • 1¼ cups Pamela's Baking & Pancake Mix
    • ¼ cup water
    • ⅓ cup honey (or ¼ cup sugar)
    • 1 egg
    • 1 tsp vanilla
    • ½ cup fruit -- bananas, peaches, berries, etc. (If using raisins or dried fruit, add 1/4 cup additional water)
    • Optional: ¼ cup chopped walnuts
Directions

    Preheat oven to 350°.

    Mix all ingredients together and spoon into greased muffin pan (or muffin papers sprayed with cooking spray), filling each cup about two-thirds full. Bake for approximately 25 minutes, or 19 to 21 minutes for the No Fat Added variation.

    © Pamela's Products, Inc.

Customer Reviews

Based on 56 reviews
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Nicole
Cinnamon Muffins

I did the regular recipe but instead of fruit(kids don't like baked fruit) I added cinnamon. Then I made a simple vanilla glaze to put on top which added just a simple sweetness to balance the cinnamon. These are the best gluten free muffins I have ever made! I love this recipe and look forward to trying different variations.

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Tammy Miller
Cranberry Orange!

YUM! I made a double batch, I substituted orange juice for the milk and used half of the sugar. I get this salad topping at Sam's Club that is cranberries with candied pecans. I added that in for the fruit part, I added some zest from a cutie orange and juiced it and added that in for the extra moisture. Y'all, OMG soooo gooood!

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Terrie Lane
very tasty

I just finished making a double batch of blueberry lemon muffins using Pamela's Baking and Pancake mix. I did add some lemon juice (about two tablespoons) and same amount of zest. I baked for 21 minutes. The flavour and crumb are just right but the muffin tastes dry to me. Thank heavens for coffee to enjoy it with.

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O
????

Recipe is doubled??? What is wrong with this recipe??

We are sorry about the confusion with the Muffins recipe. The recipe is separated into two different recipes - one recipe is for regular muffins and the other recipe is for a non-fat option. Hopefully that helps!

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Belinda Champagne

Finally a gluten free muffin that tastes great. I can't believe how wonderful these came out. Even my husband tried them and couldnt believe they were gluten free.
I did coat the blueberries with a bit of the mix so they didn't sink.
THANKS!!!

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