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Muffins
Print Recipe

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.

    © Pamela's Products, Inc.
Overall Average Rating:
7 ratings
Comment/Review
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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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Leslie Innes 01/08/2016 01/09/2016
Do you have nutrition info on muffins with banana added
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    • Pamelas Customer Service 09/244/2016 09/01/2016
      Hi Leslie, No, we do not have nutritional information for the baked muffins.
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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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    • Anna B 03/63/2017 03/05/2017
      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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    • Pamelas Customer Service 07/182/2016 07/01/2016
      Hi Pat, The second recipe is for those who would like to eliminate the fat.
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