Triple Berry Gluten-Free Muffins

Triple Berry Gluten-Free Muffins

1 ¼ cup Gluten-Free Pancake Mix (or regular if it doesn’t have to be GF)
1 egg
½ cup milk (non-dairy is fine)
2 tablespoons olive oil
2 teaspoons vanilla extract
½ cup fresh or frozen mixed berries (or could use just one kind)

Preheat the oven to 400 degrees.

Combine the mix, egg, milk, oil, and vanilla extract.  Stir well to mix fully.

Add the berries and stir just until incorporated (stirring too much will mash the berries and discolor your batter).

Pour into lined muffin holders, about ⅔ - ¾ full.

Bake 18-22 minutes or until a toothpick inserted in the middle comes out clean.

Makes approximately 8 muffins, but can be doubled or tripled.