Recipe adapted from Pamela’s Gluten Free Baking Mix, Photography and Digital Photo Arts by Paulette Motzko, PLM Studios.
The recope I followed to the T on the baclock of Pamela’s Gluten Free Baking Mix, and in the
Apple Cinnamon I added:
2 cored and cut up organically grown green apples, washed unpeeled and 3 tablespoons sliced almonds.
I began with this…. one of the best most versatile gluten-free baking products on the market I feel.
For the Banana Walnut I added 2 small squished up bananas that I simply just squished in my clean hands, and added about a half cup of chopped walnuts to the batter and increased the amount of Pamela’s baking mix 1/4 cup more to compensate for the moisture in the bananas.
Bake for about 25 minutes, or until cupcakes test clean with a toothpick stuck in the center.
I made 1 dozen larger size muffins and they were filled with lots of moist fruit, so after 20 minutes baking time just test every 5 minutes until they’re done.
These are awesome as a part of your healthy breakfast or as a healthier snack or dessert.
I hope you enjoy them!
October 11th 2017 11:30 a.m.