Blueberry Muffin MIX!

I made my first packaged easy-prep mix last weekend. :-) It turned out REALLY well and even my picky husband liked the finished product.

One bag of mix makes 1 dozen muffins, and all the baker has to add is 3/4 cup natural (sugar free/unsweetened) apple sauce, 1/4 cup canola oil, 1/4 cup rice milk, and about 1 cup of strained canned blueberries (I used a little less because I had already used a couple spoonfuls in my pancakes that morning). This mix is: wheat-free, egg-free, dairy-free, soy-free, corn-free, nut-free, etc. :-) It is a really great universal allergen-free muffin mix.


If any of my friends would like to try this (or other future mixes), just write me an email and I'll send one off. If I don't know you, leave me a comment and I'll try to keep checking the comments on my *mix* posts frequently.

Good breakfast muffins!

Pumpkin Raisin Muffins:

Preheat oven to 350 degrees F

Ingredients:
1 1/3 cup rice flour
2/3 cup tapioca flour
1/4 tsp xanthan gum
2 teaspoons baking soda
1/2 teaspoon salt
3 *units* egg replacer (depends on the brand of egg replacer. 1 unit = the mount needed to equal one egg)
1/2 cup apple juice
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
2 cups canned pumpkin
1 cup sugar
1/2 cup canola oil
2/3 cup raisins (or nuts/seeds or a mixture)

Mix dry ingredients together. Add wet ingredients and stir until evenly blended. Bake in a lightly greased or non-stick muffin pan approx. 25 mins (until toothpick comes out clean). Makes 1 dozen muffins.