Many gluten-free baked goods can have a gritty texture, funky taste and be really expensive. For those who have looked at gluten-free baking recipes, most start with “buy these 4-5 types of flours along with xanthan or guar gum you can make your own baking mix” What they don’t tell you is finding all those flours can take up a lot of time, can be pricey and your baking mix can go rancid in 3-6 months. Personally, I like to keep it simple and pay a little more for convenience and peace of mind. Pamela’s Pancake and Baking mix was an FABULOUS suggestion from a friend who has a niece with Celiac.
I followed the recipe on the package and didn’t like the consistency and added more fruit which increased the amount of muffins and made a lovely moist muffin! This recipe is also very flexible depending on what fruit you have handy, is getting overripe, you are cleaning out your fridge/pantry or have something yummy you’d like to add. Yield: approximately 8 regular sized muffins or 12 mini-muffins depending on how many add-ins you choose to have.
- 1 1/4 C Pamela’s mix
- 1/4 C hemp seeds, finely chopped nuts, etc. (optional)**
- 1/4 C water
- 1/3 C honey
- 1 tsp vanilla
- 1 egg
- 1 C of fruit (bananas, applesauce-sweetened or unsweeted, pumpkin, etc.)
- 1/2 C of mix-in fruit (blueberries, raspberries, cut up strawberries, dried fruit**)
- Preheat oven to 350 degrees and grease muffin tin(s). I don’t advise using paper muffin liners, I found I lose a lot of muffin stuck to the paper, even after it’s cooled
- Put your dry ingredient(s) into a bowl
- Add water, honey (greasing your measuring cup helps with extraction) and vanilla and mix, I like using a fork, less sticks than a whisk plus you get everything off the bottom
- Gently mix in the cup of fruit until well combined
- Fold in your “mix in” fruit to the batter
- Spoon batter into greased muffin tins, nearly to the top.
- Bake regular sized muffins for 18-20 minutes and minis for 12-14 minutes.
- Let cool for 5 minutes in tin and then remove to finish cooling, this will prevent them from getting soggy.
- If using dried fruit or chia seeds with your dry ingredients add an additional 1/8-1/4 C of water
- If you are using sweetened fruit you can adjust the amount of honey
- This recipe has no fat in it, the muffins will not brown like ones that had shortening or butter. If that is important to you I have found using a nonstick oil spray on the top of the batter will enable them to brown.
Timesaver: You can do a combo of regular and mini-muffins, easiest way is to put your regular muffins in the oven then fill your mini tins, by the time you are done, 5 minutes or so have passed and they can come out at the same time!