Artisan Muffins
Print Recipe

Gluten-Free Dairy-Free Soy-Free Nut-Free Peanut-Free Corn-Free

Add blueberries or other fruit to make a delicious morning treat or daytime snack!

Ingredients

    Yield: 12 muffins

    • 2 cups Pamela's All-Purpose Flour Artisan Blend
    • 1 TBSP baking powder
    • ½ tsp salt
    • 2 eggs, large
    • 1 cup milk, cream, milk alternative, sour cream, yogurt or buttermilk
    • ¾ cup sugar or light brown sugar, packed
    • 8 TBSP oil, butter or butter alternative, melted
    • 1 tsp vanilla
    • 1½ cup fruit, like berries, banana, grated apple, etc.
    • Optional: ¼ tsp nutmeg
    • Optional: ½ cup chopped walnuts
Directions

    Preheat oven to 400°.

    Mix together dry ingredients. In a separate bowl, whisk together all liquids. Add dry ingredients to wet ingredients and combine. Stir in fruit and nuts.

    Grease or line muffin tin with papers. Divide batter evenly among muffin cups. Bake for 14 to 25 minutes, depending on which fruit you use. A toothpick inserted in the center of a muffin should come out clean.

    © Pamela's Products, Inc.

Overall Average Rating:
1 rating
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Lynn 08/223/2018 08/12/2018
  • Rating:
These muffins were great, even my husband loved them. I made these with coconut oil instead of butter because I was out of butter. I've tried making gluten free recipes in the past and non were very good and always dry. I was so surprised that these actually tasted like real muffins. Thank you Pamela's for your wonderful flour and recipe! I can't wait to try more products and recipes.
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Kay Scott 02/49/2018 02/19/2018
TRIED THIS RECIPE TWICE. DID NOT LIKE IT AT ALL. IT TOOK TWICE AS LONG TO COOK AND WAS STILL DOUGHY. I WILL STAY WITH THE PANCAKE MIX INSTEAD OF THIS ONE.
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Megan 08/239/2016 08/27/2016
I just tried this recipe, and really liked it. I made the recipe and added chopped apples. I mixed brown sugar and a little bit of nutmeg and sprinkled it on top.
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Sheila Schroeder 06/174/2016 06/23/2016
I did not have the wonderful experience everyone else did. I'm using this mix for the first time, having used the baking and pancake mix for my muffins for many years. I followed the directions as given and the dough was so thick, I couldn't stir it with my large wooden spoon, so I added more milk. It was still thick, but I managed to get the dough into the muffin cups and bake them for 25 minutes. I added 1 1/2 cups blueberries to the mix. The resulting muffins had the consistency of collapsed popovers studded with blueberries. Where did I go wrong?
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    • The batter is thick like peanut butter. I was skeptical too, but follow the recipe and they come out great!
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Sarah 08/222/2015 08/11/2015
These muffins are delicious! I made them with coconut milk, so they are dairy free too. Excellent texture for gluten-free. Thanks!
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Sidney 03/68/2015 03/10/2015
This is delicious!!! I can't believe I found a recipe with ingredients that I know what they are!
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Amber 05/147/2015 05/28/2015
These have great texture! nice and moist. I used oil and soy milk, so I increased the salt and vanilla. I would add a BIT more sugar next time, they were lacking just a touch of sweetness. Also, I find the Artisan blend a bit guar gum heavy, BUT with these small editions they make a WONDERFUL muffin whether it's gluten/dairy free or not!
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Inga 02/48/2015 02/18/2015
These are fluffy and wonderful ! can not tell they are GF we use coconut milk and a little brown sugar substituted for part of the white sugar.
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Jen 06/152/2015 06/02/2015
This is a really good muffin. I used blueberries which are my daughters favorite. The muffin was moist and the texture was great but next time I will add a cinnamon-sugar mix as a topping to give it a little more flavor.
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Jo 12/360/2014 12/27/2014
Great Muffin - I've made these many times. I use different ingredients, sometimes sour cream, sometimes yogurt. I use different fruits and nuts and even chocolate. Very nice basic recipe.
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