Monday, March 4

#1 Magnificent GF Muffin Mix

Versatile Muffin Mix

1 1/2 cups of any GF flour (I use my wholegrain flour mix)
 1/2 cup sugar ( recently modified this to one-half cup--I find it sufficient sweetness! A substitute of 1/4 cup honey also works well.)
1 Tablespoon baking powder
1/2 teaspoon salt
1 teaspoon xanthun gum
1 teaspoon baking soda

Mix together. Add wet ingredients, blend well, in mini muffin pans, bake at 350 10-12 minutes.  24 muffins

This dry mix can also be placed in ziplocks or stored in an airtight container.

This recipe is one of the great options for gluten-free gifting. 
 Newbie GF'rs love a basket of GF mixes.

To use Mix: Start with a two cup measuring cup.  Blend one egg with 2 tablespoons melted butter or canola oil and 1/3 cup buttermilk,  Add variations (pumpkin, applesauce,) and then top off the cup with milk (almond or soy milk works great) to equal two cups total.

Add to the muffin mix and blend lightly. Spoon mix into oiled or sprayed muffin tins. Bake at 350 12-15 minutes.

Apple muffins: Add 2 cups grated apples, ½ cup chopped nuts and ½ tsp cloves. 1/2 teaspoon cinnamon, 1/2 teaspoon ground nutmeg

Banana muffins. Blend in one mashed banana 1/2 tsp cinnamon and 1/2 tsp nutmeg.

Cranberry muffins: Add 1/2 cup chopped cranberries, frozen or fresh, 1/4 cup extra sugar and try substituting 1 cup dairy sour cream or yogurt instead of the milk. Add 1/3 cup dried cranberries for a more intense flavor.

Blueberry muffins: Leave out the spices, but add  applesauce to the liquids and 1 cup blueberries, frozen or fresh.

Pumpkin muffins:  1/2 tsp pumpkin spice,  1/3 cup pureed pumpkin and chocolate chips too!  

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