We are always searching for ways to help the kids feel like they aren't "missing out" on foods they had before they were diagnosed and our household went Gluten Free. As a result, baking is usually a late night event when all the household chores are complete.
Thus, we try different mixes to make the process a little quicker!
For breakfast muffins we have found a product we really like. We use King Arthur Flour gluten free Muffin Mix. It is a vanilla muffin base and my kids really like blueberries added. Obviously you can add whatever you have on hand - chocolate chips, apple pieces, raspberries, nuts, dried fruits, etc.
Their instructions to finish the tops with coarse sugar make the finished product look like they came from a bakery!
I have to say that the kids eat them so quickly I have gone to making them in the mini muffin pan so that I can include them in their lunches.
TIP - If you aren't going to eat them quickly, freeze them. The muffins get gooey if they aren't consumed quickly. In the freezer they keep very well. Just put them in the microwave with a microwave safe cup or mug filled with water and microwave on 1/2 power. I usually check it after 30 seconds as microwaves vary.
My ADD IN's - You know by now I can't leave well enough alone. When I first started baking gluten free my kids said what I was making from mixes wasn't the same sweetness as baking I did before. So, I have gone to adding things to the mixes.
For this mix, I add:
- 2 packets of Stevia in the Raw
- 1 teaspoon of vanilla
- 1/4 teaspoon of nutmeg
- 1 teaspoon of cinnamon
As always, I welcome your comments and suggestions!
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