Gluten-Free Walnut Muffins with Dried Fruit Bits
Yesterday, I wanted a muffin instead of my usual omelet or cereal for breakfast. Of course it needed to be gluten-free and also have a dense, rich texture with crunchy nuts and chewy dried fruit in it. This gluten-free walnut muffin recipe was the result.
Since I had a package of Pamela’s Baking and Pancake Mix in my pantry, I decided I’d use that. Now, I’d never used this before so I was really interested in how the muffins I planned to make would turn out.
And, I’m really glad I made them because they turned out great! They were quick and easy to make and I’m sure you’ll enjoy them as much as my family and I did.
Here’s my version of the muffins on Pamela’s Baking and Pancake Mix package.
- 1-1/4 Cups Gluten Free Baking Mix (like Pamela's Baking & Pancake Mix) (about 150g.)
- 1/3 Cup Sugar
- 1/2 Cup Dried Fruit Bits (or diced Dried Peaches, Apricots, Apples or Dates)
- 1/2 Cup Broken Walnuts
- 1 Egg
- 3/4 Cup Water
- 1 teaspoon Vanilla, optional
Preheat oven to 350°F.
Grease muffin tins.
In a medium bowl, stir together the ingredients.
Fill muffin tins 2/3 full.
Bake about 18-20 minutes or until muffins are browned and a toothpick inserted in the center comes out clean.
Makes about 6 muffins.
Adapted from a recipe on the package of Pamela’s Baking & Pancake Mix.
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