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Muffins
  • Gluten-Free
  • Soy-Free
  • Corn-Free

Muffins

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.

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21-30 of 45

Bella 08/232/2016 08/20/2016
Can I use cacao to make chocolate ones??
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Susan 07/199/2016 07/18/2016
We have been making these muffins for a couple of years and love this recipe. We use dried fruit and add the extra water. We have done blueberry w/ vanilla flavoring, cranberry w/orange, cherry w/almond, and apricot w/almond. All are wonderful! Would love to try with chocolate chips, too.
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Jenna 07/196/2016 07/15/2016
I have made these twice, and both times the batter has been thick and rubbery. I am using whole milk and melted butter. Not sure what I am doing wrong, but they are so disappointing. Any tips?
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    • My batter was also thick and sticky but it baked up just fine. I used oil & sour cream added frozen blueberries & baked for 30 mins (my oven runs a little cool) family enjoyed them!
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Pat 06/179/2016 06/28/2016
Wondering why the 2 recipes are so different relative to ingredients....One with oil says 1/2 cup sugar and 1/2 cup of milk - while the one without oil says 1/4 cup sugar and 1/4 cup of water. Other amounts the same..Seems kind of strange. Going to make and cautiously enter ingredients to see consistency.
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    • Hi Pat, The second recipe is for those who would like to eliminate the fat.
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Vikki 05/125/2016 05/05/2016
I tried this recipe this morning and they were great. We are a family of 8 so I wanted to make 24 muffins. Going by the amount shown for a single recipe I quadrupled it and ended up with 36 muffins! No problem because we love leftovers. I used 1/2 coconut oil and 1/2 butter and instead of 2 C sugar I did 1 1/2 C and they were plenty sweet. We really enjoyed them and I can't wait to try some of the variations in the other comments!
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Lee 04/118/2016 04/28/2016
I use this recipe weekly for my family of 6 - we love it! I always use applesauce in place of the oil/butter. I've made many variations over the years and all have been wonderful. If I double the recipe and add in some fruit or chocolate chips I am able to get 24 regular size muffins. Our favorite is chocolate chocolate chip. I add 1/4 cup cocoa powder, a dash of nutmeg and a handful of chocolate chips for a single recipe. So thankful for a quick and easy recipe, thank you!
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Carol 01/30/2016 01/31/2016
I haven't tried cocoa powder but I have used chocolate chip semi sweet morsels!
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Carol 01/30/2016 01/31/2016
I've been making this recipe for several years and we absolutely love it. It is very versatile! I usually make a double or triple batch of mini muffins and freeze them!
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Theresa 12/335/2016 12/01/2016
Can u use Splenda in replace of sugar an almond milk instead of milk ...Thank you
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Linda Lester 11/305/2016 11/01/2016
Just made the pumpkin and spice version, very good, moist, yummy! Now I'd like to know if anyone has added cocoa for a choclate version, thinking I may just have to try.
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21-30 of 45

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