10 oz Pamela’s baking mix
3 tsps baking powder
1/2 tsp salt
4 oz sugar
6 oz fruit (or whatever)
2 eggs
7 fl oz yogurt
2 fl oz oil

These muffins are our gluten-free staple, good made with blackberries, cranberries, raspberries and blueberries (not strawberries though). There are also pear and ginger muffins, cinnamon pecan muffins, lemon poppy seed muffins and other inventions yet to be imagined:-) All can be made by adapting this basic recipe.

Mix all the dry ingredients.

Beat eggs and mix in fruit, milk and oil.

Add wet ingredients to dry ingredients and stir until evenly mixed.

Bake 20 minutes at 375 degrees.

© David Gilmore 2017