Dried Fig Muffins

Ahh…Pamela’s Mix. I doubt I’m the first person in the gluten-free world to proclaim Pam’s Mix a lifesaver–especially when you’re first trying to figure out gluten-free baking. But even when you do start to get a handle on gluten-free baking, it’s still nice to have around.  Sometimes you don’t want to sift through a multitude of flours/starches trying to figure out the best mixture for what you’re trying to bake. Pam’s Mix just makes life easier.

• 2 1/2 cups Pamela’s Ultimate Baking & Pancake Mix
• 3/4 cup water
• 1/4 cup dark rum
• 1/4 cup brown sugar
• 1/4 dry milk
• 1/4 cup chopped walnuts
• 1 cup chopped dried figs
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 2 large eggs

1. Preheat oven to 350 degrees.
2. Mix all ingredients together in a large bowl.
3. Spoon the batter into a greased muffin tin. Don’t overfill.
4. Bake for 18 to 20 minutes.

(Made 10 muffins)

The spiciness was not too pronounced in these muffins. Feel free to add more cinnamon, nutmeg, allspice, or rum as you see fit.

Mike also adds that the texture was great–”nice and springy.”