DIY Gluten-Free Mix™ – Muffin Mix
Do you remember as a child waking up to the smell of something wonderful baking in the oven? I sure do! And so often that was a batch of yummy muffins to have with eggs and bacon for breakfast. In this fast-paced world, that cozy feeling of something baked special for breakfast just doesn’t happen very often, even for me and my family. We get up with work or school in front of us and just go with an easy breakfast. I propose that these muffins are the easiest you will find anywhere. And if you can’t bake them during the week–set a goal to try them on the weekends. I especially like this recipe because ingredients can so easily be added to make your family’s favorite muffin. Since it is so easy, why not start here learning how to bake healthy foods for your gluten-free family? And include the kids! Once the mix is prepared and on the pantry shelf, these muffins can be mastered by a grade-school aged child. Imagine the confidence your child will have when he or she can successfully make a tasty, gluten-free treat for the family!
I am always conscious of the cost of making our DIY mixes. The basic muffin mix costs about $2.41 to put together. Again, I did not seek out sales or specials so you could have major savings as you shop for ingredients. My cost breaks down as follows: Flour $1.88, Sugar $.20, Salt $0.03 and baking powder $.30. For the additional ingredients I calculate $1.21–egg $.19, milk $.46 and oil $.56. A total of $3.62 for the basic muffins. Now I use the add-ins for variations of flavors, but I usually use what I have on hand. I seem to keep raisins, apples, bananas and nuts in my kitchen all the time. If you don’t, remember to plan what muffin you want to make and get the extra ingredients.
Muffins are much like pancakes or tea cakes, and are called quick breads. They use baking powder for leavening and not yeast, so you don’t have to wait so long for them to rise. In fact, you mix them, put them in their pans and put them right into the oven. The heat helps get the baking powder going. There is nothing to be afraid of here! I enjoy the variety I can make from the DIY muffin mix. I have included the information for a couple in the recipe section. I love the control this muffin mix gives me–I can vary so many of the ingredients according to the needs of the people who will be eating them. I find it empowering to be able to take this recipe and substitute so it can be enjoyed by many people. Substitute the egg , milk and butter with non-dairy ingredients and you can make a healthy item for someone who is gluten-free and vegan. I think knowledge is power, and knowing how to make healthy foods within one’s diet restrictions is very powerful.
Once you have the muffin mix on your shelf, get creative and move on to the add-ins. We love the banana nut muffins–so easy to include in lunches. Another favorite is cranberry orange muffins. Substitute orange juice for milk and add fresh chopped or dried cranberries instead of raisins. Then blueberry muffins are easy too. Just add about 3/4 cups of fresh blueberries and some lemon zest or some cinnamon. In the fall, how about pumpkin muffins? All gluten-free and oh so tasty! Come along with me on this delicious journey. I’d love to hear from you about your favorites.
- 1¾ cup Freedom Delivered gluten-free All Purpose Flour (217 g)
- ¼ cup granulated sugar (or sweetener of your choice)
- 2½ teaspoons baking powder
- ¾ teaspoons salt
- 1 beaten egg (or egg substitute to equal one egg)
- ¾ cups milk, dairy or non-dairy
- ⅓ cup cooking oil, shortening or butter, melted
- Mix ins as desired
- Gather the dry mix ingredients and mark the zip bags. Set up the bags by rolling the tops of the zip bags about 2-inches down so they star open. Set each one in a container to hold them upright.
- Carefully weigh the flour for each bag. Measure the sugar, baking powder and salt and add to each bag. I do al the flour for all the bags and put it away. Then I do all the sugar and put it away. This keeps me from getting confused. Zip each bag closed a put them in a gallon bag with a copy of the recipe for future baking.
- Preheat oven to 400 degrees F. Prepare muffin tim by greasing each cup or lining each cup with paper bake cups. Set aside.
- Place the contents of one bag in a medium bowl and make a well in the center of the dry ingredients. Combine the egg, milk and oil. Add to the center of the dry ingredients all at once and stir. Batter may be lumpy.
- Fill prepared bake cups about ⅔ full. Place in heated oven and bake for about 20-25 minutes. Muffins should be high and golden. Remove from pan and serve warm. Makes 10 to 12 muffins
- Apple-Raisin Muffins: Prepare muffins as above but add ½ teaspoon cinnamon, 1 cup chopped apple and ¼ cup raising (dusted with flour) to batter before spooning into baking cups.
- Banana-Nut Muffins: Prepare muffins as above but decrease milk to ½ cup. Stir in 1 cup mashed bananas and ½ cup chopped nuts before spooning into bakeing cups.