These special muffins are incredibly delicious and easy to make.
- 2¼ cups (293 g) Pamela’s Pancake & Baking Mix
- 3 eggs, large
- ⅔ cup honey
- 2 teaspoons vanilla
- ½ cup full-fat coconut milk, from a can that has been shaken well
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 4 teaspoons cinnamon
- ½ teaspoon nutmeg
- 1 large apple, peeled and cut into ¼-inch dice, about 1½ cups
Yield: 14 to 16 standard size or 12 tall muffins
Preheat oven to 400°, with rack in center of oven.
Put 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. Line a standard muffin pan with cupcake liners; for tall muffins, use jumbo cupcake liners. Spray with nonstick cooking spray and set aside.
In a large bowl, mix eggs, honey, vanilla, and coconut milk until eggs and honey are well mixed with the liquids. In a medium bowl, whisk together Grain-Free Pancake Mix, salt, baking powder, baking soda, cinnamon, and nutmeg. Add to egg mixture and stir until just evenly mixed, then fold in apples. Fill muffin cups about two-thirds full; for tall muffins, fill jumbo liners until the batter reaches the same level as the top of the muffin pan.
Bake 15 to 18 minutes, until firm to the touch when gently pressed, and a toothpick inserted near the center comes out clean. Cool on a rack until cool enough to handle.
Pamela's Products, Inc.