Muffins
Print Recipe

Gluten-Free Soy-Free Corn-Free

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.

Overall Average Rating:
2 ratings
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Nnnn 09/248/2019 09/06/2019
I tried the recipe as is, using the sugar variation noted, and they came out.. like pancakes. Tasted kind of weird. I tried it again using brown sugar and doubling the sigar and they sank completely. Tried again using way less water (so about twice the sugar half the water) until it looked like cookie dough, still very firm, and they came out perfect. 350 was too low too, needed 400 to get a proper rise. They taste like whole grain and have a good texture. Would recommend looking into updating the recipe.
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Nancy Hull 01/03/2019 01/04/2019
I just wrote a comment and didn't realize there were 2 versions of the recipe. I used the alternate which is currently the version on the bag, but added a little oil because of using egg replacer.
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Nancy Hull 01/03/2019 01/04/2019
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Since I made it with egg replacer, I added about 2tsp of light olive oil. I used banana for the fruit and chopped pecans instead of walnuts.
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Diana 11/328/2018 11/25/2018
Has anyone tried chocolate chips if so how did the y turn out
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Banan 08/221/2018 08/10/2018
This is a first time I make muffins without fat and it turns wow! I put chocolate chips instead of walnuts and I added strawberries as a fruit!
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Helen Yau 06/174/2018 06/24/2018
a) I want to make banana coconut flakes (unsweetened) cupcake with baking & pancake mix, do I need to add more water ?

b) How to substitute 200g self-raising flour to your baking pancake mix ? Is the ratio 1:1 or need to add baking powder & salt ?
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Gramma 06/168/2018 06/18/2018
I have a tip to use whan adding fruit to a recipe. Especially blueberries,as i raise them. Put the amount of blueberries you need in a zip lock bag and add 1/2 cup of gluten free flour. Shake them lightly. This will coat them and they will not fall to the bottom when they are baking.
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Marian Williams 04/105/2018 04/16/2018
I just want to make comment about the wonderful product we are all talking about here and the equally wonderful Trail Blazers using it. I appreciate your diligence in noting on this site, your experience. Otherwise, I would have not tried all of these wonderful recipes!! Thanks to Pamela, her staff and all of you commenters'. Keep on keepin on!
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Melissa 02/44/2018 02/14/2018
Can frozen wild blueberries be used in place of fresh (or dried)? If so, does milk need to be reduced? Thanks
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trish 05/120/2018 05/01/2018
I substituted greek yogurt plus a few tablespoons of water for the milk and the results were great! A much bigger and fluffier muffin!
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    Pamela’s Products, Inc. 1 Carousel Lane, Suite D, Ukiah, CA 95482 Phone: 707-462-6605 Orders Department: 866-764-4605