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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11-20 of 46

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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Lisa Kruse 09/254/2017 09/12/2017
Trying to find a replacement for my 4 year olds bribed mini muffins since she was diagnosed celiac on early preschool mornings since her in home daycare drives her for me. Do these freeze and how would the cook time vary for a mini muffin?
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    • Hi Lisa, Yes, these freeze well. Start at 10 minutes and keep checking with a toothpick until done.
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Diva 08/221/2017 08/10/2017
I love Pam's mix and this recipe. I use 1/3 cup maple syrup instead of 1/2 sugar, with vanilla and a dash of cinnamon. I will try coconut oil next. And I throw in a lot of blueberries! I think my baking cups are small but I made 9 muffins with the standard recipe. I love the ideas in the comments and look forward to trying some of them. I'm not actually allergic to gluten but the muffins taste so good and my body feels good after eating them so I figure I'll just stick with what works!
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Stephanie 05/127/2017 05/08/2017
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Delicious! I added 1/2 scoop of Vanilla whey protein for a more filling muffin. I used the regular recipe substituting water for milk and stevia for sugar.
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Landi 10/278/2017 10/06/2017
Was awesome I added fresh blueberries and made a chocolate batch for the kids. It did need 2 small eggs or 3, maybe 1 large but with organic I needed more than 1 egg. They were a hit though.
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Dash 03/77/2017 03/19/2017
Made these today and they turned our delicious, I couldn't stop eating them! I doubled the receipe, used bananas and fresh raspberries. I added a dash of cinnamon and nutmeg. I used brown sugar instead of white sugar and 1/4 cup of butter 1/4 vegetable oil (doubled recipe). Also, I made these as muffins and baked for about 15 minutes as instructed. This is def a keeper, thanks for sharing this delicious recipe!!!!
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Rachel 02/47/2017 02/17/2017
Easy and yummy!
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Ariana 05/121/2017 05/02/2017
How could I adapted this recipe for lemon poppyseed muffins? Thanks!
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Judy 07/181/2017 07/01/2017
I just made these using mincemeat for the fruit. They tasted very good but somehow it made 12 small muffins instead of 6 or 7 larger ones A few of them had bits of mincemeat stuck to the bottom, but not too bad. I would definitely do it again.
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Whit 10/294/2016 10/21/2016
Made maple apple muffins with maple syrup instead of sugar, fresh apple chunks, and coconut oil instead of butter. Came out great! A little too sweet, so will reduce syrup next time. Will use this as my go-to recipe from now on!
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