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Muffins

Muffins

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Gluten-Free Soy-Free Corn-Free

52 Review(s)/Comment(s) | Add Your Review/Comment

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.

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Overall Average Rating:

7 ratings

Comment/Review

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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 ?
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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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?

- Pamelas Customer Service 12/344/2017 12/11/2017
  
  Hi Lisa, Yes, these freeze well. Start at 10 minutes and keep checking with a toothpick until done.
  
  Reply
  
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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

Rating:

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.