Years ago, when I first reviewed Pamela’s Baking Mixes, I had fun experimenting with their versatile Cornbread & Muffin Mix. I whipped up a couple dairy-free variations, and posted those shortcut recipes in my review where they were unfortunately smothered by all of our notes and information. So I thought I would give a home to my versions of Pamela’s Cornbread Muffins in our recipe section. These are great little dairy-free, gluten-free shortcut recipes for using up your favorite cornbread mix.
Special Diet Notes: Pamela’s Cornbread Muffins
By ingredients, this recipe is dairy-free / non-dairy, gluten-free, nut-free, peanut-free, soy-free, and vegetarian. I have not yet tested an egg-free variation.
Pamela's Cornbread Muffins (Classic Buttermylk or Strawberry Vanilla)
The base recipe is for "buttermilk" cornbread muffins, but I've also included a variation below for strawberry vanilla cornbread muffins!
Ingredients
Method
- Preheat your oven to 375ºF and lightly grease or line 12 muffin cups.
- In a mixing bowl, whisk together all of the ingredients until well combined.
- Divide the batter between your prepared muffin cups.
- Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
Notes
Strawberry Vanilla Option: Omit the vinegar, increase the honey to 6 tablespoons, and decrease the oil to 1/4 cup. Once the ingredients are combined, stir in 1 cup of chopped strawberries. Then proceed with filling the muffin cups and baking as above.
Tried this recipe?
Let us know how it was!More Gluten-Free Dairy-Free Muffin Recipes
Blackberry Oat Muffins
Pamela’s Sweet Pumpkin Cornbread Muffins
Banana Oat Trail Mix Muffins
2 Comments
Would you happen to have a vegan recipe for pamela’s cornbread muffin mix? Would be much appreciated!
This is my vegan version Briana! I haven’t tested a non-pumpkin one. I use pumpkin here rather than eggs and add binder / leavener.