Pamela’s Cornbread Muffins: Buttermilk and Strawberry Vanilla

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 shortcut recipes for using up your favorite cornbread mix. These just happen to be gluten-free, too!

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 (2 Variations)

 

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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

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.

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