With our Gluten Free Muffin Mix, making scrumptious gluten free muffins at home is as easy as 1, 2, 3! Just combine the mix with a few simple ingredients, add your favorite "mix-ins" (fruit, nuts or chocolate), and bake. It's never been easier to enjoy simple, wholesome gluten free muffins at home. Mixed and Packaged in our Gluten Free Facility, each batch is tested in gluten free laboratory to ensure its gluten free status.
Gluten Free Flour Blend (Sweet White Rice Flour, Brown Rice Flour, Potato Starch, Whole Grain Sorghum Flour, Tapioca Flour, Xanthan Gum), Sugar, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch and Monocalcium Phosphate), Sea Salt, Natural Vanilla Powder (Sugar, Cornstarch, Vanilla Extract).
What you'll need:
1 package Bob's Red Mill gluten free muffin mix.
1/2 cup vegetable oil or melted butter.
1 cup milk.
2 eggs, lightly beaten.
1-1 1/2 cups add-ins (optional).
Step 1. Preheat oven to 400 degrees F. Grease a standard muffin pan, or line with paper baking cups.
Step 2. Pour muffin mix into a mixing bowl. Make a well in the center and add oil or butter, milk and eggs. Mix until well combined. If desired, stir in add-ins such as fruit, nuts or chocolate chips.
Step 3. Spoon batter into prepared muffin pan, filling each cup nearly to the top.
Step 4. Bake until muffins are golden brown, 22-25 minutes. Cool in pan for 5 minutes. Move to wire rack to cool completely.
Makes 12 muffins.
Mix it up!
For marvelous muffin variations, try these delicious additions:
Banana nut: 1 cup mashed banana and 1/2 cup chopped walnuts (reduce oil or butter to 1/4 cup).
Lemon blueberry: 1 cup fresh or frozen blueberries and 2 tsp lemon zest.
Chocolate cherry: 1/2 cup semi-sweet chocolate chips and 1/2 cup chopped dried cherries.
Pineapple coconut: 1/2 cup drained crushed pineapple and 1/2 cup shredded coconut.
Orange cranberry: 1/2 cup chopped dried cranberries, 1/2 cup sliced almonds and 1 Tbsp. orange zest.
Store in a cool, dry place to preserve freshness.