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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31-40 of 46

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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Stacy 07/191/2015 07/11/2015
This is the easiest baking mix. You can add nearly anything to it and it works every time. Very versatile. Handles substitutions well.
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stacy 03/69/2015 03/11/2015
Just made these with bananas and chocolate chips- so easy I made them for my child's lunch while we were getting ready this morning. I love them! I hope my child will eat it at lunch cause he is super picky!
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Norleen 09/263/2015 09/21/2015
Love, love, love this recipe. Usually make with bananas and pecans and substitute water for almond milk or soy creamer for a rich muffins. Even our non-gf friends like them. Thanks for the awesome products.
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Michele 06/159/2015 06/09/2015
I usually double the recipe, and by the time I've added fruit and nuts, there's enough batter for 12 muffins and one small laof pan, which takes a little longer to bake. Today i made them with craisins and a 1/2 can of Solo poppy seed filling. You can also do canned pumpkin and pumpkin pie spices.
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Mary 08/240/2015 08/29/2015
Can this recipe also be baked using an 8x8 pan or 9x9 pan? Also will the baking time need to be increased? Thank you, Mary
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    • HI Mary - While it should work, we have not tried it! Yes, you will want to increase baking time. I would suggest checking at the called for 25 minutes, and going from there. Let us know how it goes! Pamela's Customer Service
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Kristina 12/341/2015 12/08/2015
I love this recipe! I make all kinds of muffins with this recipe. Apple pie, carrrot cake, cranberry jumble,

and alot more! Thanks!
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Louise 05/137/2015 05/18/2015
I made these with a lot of substitutions and they were still WONDERFUL!
Used about 1/2 of the sugar, using light brown sugar. Used Coconut oil, but only 2 tbsp and lowfat plain yogurt to make it up to 1/4 cup. Added a pinch baking soda. Used milk not water. Added some cinnamon, nixed the vanilla as I had none. Used pink lady apples and WAY more than 1 cup (probably 1.5-2 cups), there were so many chunks of apple I wanted to call them muffin-ed apples instead of apple muffins and I was a bit nervous that they would just turn into soggy messes.

Made 8 generous muffins and they are AMAZING. Didn't taste them fresh but the next morning they were fantastic. Will be amazing as a treat or warmed with vanilla ice cream! Will make them again with even less sugar to see if I can make them more breakfasty. Great recipe!
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Shirley 03/85/2015 03/27/2015
Hello, can the oil be substituted with applesauce in this recipe?
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    • I use applesauce in place of the oil all the time, and they turn out great!
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Trey 12/336/2015 12/03/2015
I made some with coconut, cinnamon, and almond butter. I also combined cocoa and ground ginger to make gingerbread muffins, these are great.
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