Pamela's Corn Muffins - Gluten Free

25 mins

12 servings

5.0/5 (6 reviews)

This is another recipe using Pamela's Baking & Pancake Mix. I use it quite often as it is very versatile. These make great muffins to go along with soup on a cold winter night. This recipe can also be made as corn bread in an 8-inch square pan.

Ingredients

1 1/4 cups Pamelas ultimate baking and pancake mix
1 cup yellow cornmeal
1/3 cup sugar
1/2 teaspoon salt
2 eggs, beaten
1 cup milk
2 tablespoons butter, melted

Instructions

Pre-heat oven to 375 degrees.
Grease a 12-cup muffin tin.
Mix all ingredients together.
Fill muffin tins 3/4 full.
Bake for 15-20 minutes.
For cornbread: Follow directions above. Pour into a greased 8-inch square pan and bake for 20-25 minutes. Makes 9 servings.

Prep: 10 mins

Cook: 15 mins

Total: 25 mins

Quick Breads

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Amount Per Serving
Calories 100.5
% Daily Value*
Total Fat 3.9g	6%
Cholesterol 43.2mg	14%
Total Carbohydrate 14.4g	5%
	Dietary Fiber 0.7g	3%
	Sugars 5.7g
Protein 2.6g

Amount Per Serving

Calories 100.5

% Daily Value*

Total Fat 3.9g

Cholesterol 43.2mg

14%

Total Carbohydrate 14.4g

Dietary Fiber 0.7g

Sugars 5.7g

Protein 2.6g