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    You are at:Home»Dairy-Free Recipes»Alisa's Favorite Dairy-Free Recipes»Pamela’s Cornbread Muffins: Dairy-Free Buttermilk & Strawberry Vanilla

    Pamela’s Cornbread Muffins: Dairy-Free Buttermilk & Strawberry Vanilla

    2
    By Alisa Fleming on June 18, 2016 Alisa's Favorite Dairy-Free Recipes, Bread, Dairy-Free Recipes

    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.

    Pamela's Cornbread Muffins: Dairy-Free Buttermilk & Strawberry Vanilla Recipe Variations - shortcut gluten-free recipes

    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)
     
    Print
    Prep time
    10 mins
    Cook time
    18 mins
    Total time
    28 mins
     
    The base recipe is for "buttermilk" cornbread muffins, but I've also included a variation below for strawberry vanilla cornbread muffins!
    Author: Alisa Fleming
    Recipe type: Breakfast
    Cuisine: American
    Serves: 12 muffins
    Ingredients
    Dairy-Free Buttermilk Version
    • 1 bag Pamela's Cornbread & Muffin Mix
    • 1 cup unsweetened dairy-free milk beverage (I used rice milk beverage, but most types should work well)
    • 5 tablespoons (scant ⅓ cup) honey
    • 5 tablespoons (scant ⅓ cup) oil (your favorite neutral-tasting oil)
    • 2 medium or large eggs
    • 2 teaspoons apple cider vinegar
    Instructions
    1. Preheat your oven to 375ºF and lightly grease or line 12 muffin cups.
    2. In a mixing bowl, whisk together all of the ingredients until well combined.
    3. Divide the batter between your prepared muffin cups.
    4. 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 ¼ cup. Once the ingredients are combined, stir in 1 cup of chopped strawberries. Then proceed with filling the muffin cups and baking as above.
    3.5.3229

    More Gluten-Free Dairy-Free Muffin Recipes

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    2 Comments

    1. Briana on November 20, 2016 7:59 pm

      Would you happen to have a vegan recipe for pamela’s cornbread muffin mix? Would be much appreciated!

      Reply
      • Alisa Fleming on November 21, 2016 8:36 am

        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.

        Reply

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