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:
7 ratings
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Belinda Champagne 07/210/2021 07/30/2021
  • Rating:
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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My kids love these 01/25/2021 01/26/2021
  • Rating:
I made these using half olive oil and half apple sauce. Maybe an extra spoonful or two of applesauce, a cup of blueberries and some mini white chocolate chips. Thanks for the easy recipe!
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Frank Humphreys 10/284/2020 10/11/2020
  • Rating:
Very simple and quick to make
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Victoria Packer 11/306/2020 11/02/2020
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This makes delicious muffins. I used 2/3’s the mix called for and 1/3 the Pam’s gluten free grain free pancake mix. Half apple cinnamon and half blueberry. 25 min. bake time, they all came out perfect
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Jessica 07/182/2020 07/01/2020
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My kids loved this! We used the Pamela’s All-Purpose Flour for allergy reasons and the consistency was more like a biscuit, and so they popped right out of the tins. Because the dough was so firm we could press chosen fruits into individual cupcakes in the pan. We’ve made it twice this week because we liked it so much! :)
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Lisa 09/258/2019 09/16/2019
I was wondering if I could make zucchini muffins with this recipe?
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Hi Lisa,
Try this recipe and make them into muffins!
Zucchini Bread
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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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