There is just no way to beat these muffins; they are easy, delicious, and nutritious.
- 2¼ cups + 1 tablespoon (300 g) Pamela's Pancake and Baking Mix
- 3 eggs, large
- 2/3 cup maple syrup or honey
- 2 teaspoons vanilla
- 1½ teaspoon orange extract
- ½ cup full-fat coconut milk, from a can that has been shaken well
- Zest of 1 orange (optional)
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon nutmeg
- ¾ cup dry cranberries
Yield: 14 to 16 standard size or 12 tall muffins
Preheat oven to 400°, with rack in center. Line a standard muffin pan with cupcake liners; for tall muffins, use jumbo cupcake liners. Spray with nonstick cooking spray and set aside.
Put Grain-Free Pancake Mix into a bowl of a food processor or strong blender and mix for a minute or two; this will make flour finer for a lighter muffin.
In a large bowl, thoroughly mix eggs, maple syrup or honey, vanilla, orange extract, coconut milk, and orange zest, if using.
In a medium bowl, whisk together Pancake Mix, salt, baking powder, baking soda, and nutmeg. Add to egg mixture and stir until just evenly mixed, then fold in the cranberries.
Fill standard muffin cups about two-thirds full; for tall muffins, fill jumbo liners until the batter reaches just above the top of the muffin pan.
Bake for 16 to 20 minutes until muffins are firm to the touch and a toothpick comes out clean. Cool on a rack until cool enough to handle.
NOTE: Muffins made with maple syrup are sweeter than those made with honey.
