Pamelas Corn Muffins Gluten Free Recipes
PAMELA'S CORN MUFFINS - GLUTEN FREE
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.
Provided by LARavenscroft
Categories Quick Breads
Time 25m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 100.5, Fat 3.9, SaturatedFat 2, Cholesterol 43.2, Sodium 135.7, Carbohydrate 14.4, Fiber 0.7, Sugar 5.7, Protein 2.6
PAMELA'S PANCAKES - GLUTEN FREE
Another recipe using Pamela's Baking & Pancake Mix. These are the only pancakes I make - no one ever has the idea that these might be wheat free. Makes 6 4-inch pancakes.
Provided by LARavenscroft
Categories Breakfast
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients until there are no lumps.
- Batter should not be too thick or too thin - add more baking mix or water as necessary.
- Pour 1/4 cup batter onto a pre-heated, lightly greased griddle (medium low heat or 350 degrees for an electric griddle), flip once.
- Serve immediately.
- Extra pancakes can be cooled, then wrapped in plastic and frozen.
- To reheat, remove any wrapping, and microwave pancakes wrapped in a paper towel about 1 minute.
Nutrition Facts : Calories 31.9, Fat 3.1, SaturatedFat 0.6, Cholesterol 31, Sodium 12.7, Carbohydrate 0.1, Protein 1.1
PAMELA'S WAFFLES - GLUTEN FREE
Ever since I purchased my first bag of Pamela's Ultimate Baking & Pancake Mix, I've been baking like crazy! I haven't had waffles since I was diagnosed with a wheat allergy about four years ago. These waffles were wonderful! Hope you enjoy them as much as I did!
Provided by LARavenscroft
Categories Breakfast
Time 25m
Yield 3 7-inch waffles, 3 serving(s)
Number Of Ingredients 4
Steps:
- Whip egg whites until stiff.
- In a separate bowl combine Pamela's Baking & Pancake Mix, egg yolks, water, and oil together until there are no lumps.
- Fold in stiff egg whites and bake immediately in preheated, greased waffle iron. Serve waffles hot off the iron. May need to increase baking time for crispy waffles.
- Helpful hint: Try making extra and freeze for later use. Wrap in foil or plastic to store in freezer. Remove wrap before reheating in your toaster. Can be used for sandwich bread in a pinch. Great for open face sandwiches.
Nutrition Facts : Calories 89.1, Fat 7.8, SaturatedFat 1.7, Cholesterol 141, Sodium 47.7, Carbohydrate 0.3, Sugar 0.3, Protein 4.2
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