A muffin base mix for light and fluffy muffins. Simply add oil and egg along with fruit, nuts, chocolate and/or any other flavours or ingredients to this versatile mix.
Allergy & Diet Notes: This product is suitable for gluten free diets.
organic cane sugar, potato starch, white rice flour, soy flour, flaxseed, corn starch, organic brown rice flour, baking powder, sea salt.
How to Use
Preheat oven to 400°F. Grease a standard muffin pan or line with paper baking cups. Pour muffin mix into a mixing bowl. Make a well in the center and add milk, oil or butter, and eggs. Mix until well combined. If desired, stir in add-ins* such as fruit, nuts or chocolate chips. Note: soft or frozen fruit may add liquid to the mix; if so, reduce milk by a tablespoon. Spoon batter into prepared muffin pan (approximately ¼ cup of batter), filling each cup nearly to the top. Bake until muffins are golden brown, 22 to 25 minutes. Cool in pan for 5 minutes. Run sharp knife around edges to loosen and move to wire rack to cool completely. Recipe makes approximately 12 to 14 medium muffins. Bag yields approximately 38 to 45 medium muffins.
- 2 ½ cups muffin mix
- 1 cup milk (or dairy free alternative)
- 2 eggs, lightly beaten
- ½ cup oil or melted butter
- 1 - 1½ cups add-ins (optional)*
Blueberry Lemon: 1 cup fresh or frozen blueberries and 2 tsp lemon zest.
Banana Nut: 1 cup mashed banana and ½ cup chopped walnuts (reduce oil or butter to ¼ cup).
Pineapple Coconut: 1/2 cup drained crushed pineapple and ½ cup shredded coconut.
Chocolate Chip: 1 cup chocolate chips.