Glutino Gluten Free Pantry Muffin

Glutino Gluten Free Pantry Muffin

Glutino

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Details

Glutino® Gluten Free Pantry™ Muffin. Tender and moist. Non GMO project. Verified. nongmoproject.org

Ingredients

White Rice Flour, Sugar, Potato Starch, Corn Starch, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Mono-Calcium Phosphate, Calcium Sulfate, Tricalcium Phosphate), Salt, Sodium Bicarbonate, Xanthan Gum.

Directions

Muffins: Entire bag of Muffin & Scone mix; 6 tbsp softened butter (You may adapt the recipe to suit your needs by using an equal amount of a substitute ingredient); 2 eggs, lightly beaten (You may adapt the recipe to suit your needs by using an equal amount of a substitute ingredient); 1/2 tsp gluten-free vanilla; 1 cup milk (You may adapt the recipe to suit your needs by using an equal amount of a substitute ingredient). Add-ins: 3/4 cup of dried fruit, nuts, chocolate chips or other ingredients. Preheat oven to 350 degrees F. Line muffin tins with muffin papers. Beat together butter, eggs, and vanilla. Stir in mix and milk. Fold in desired fruits or nuts. Spoon batter into muffin cups and bake 16 minutes or until cake tester comes out clean. Turn onto rack. Cool completely. May be frozen. Makes 12-15 muffins. Scones: Entire bag of Muffin & Scone mix; 1 stick cold, unsalted butter, cut into small pieces (You may adapt the recipe to suit your needs by using an equal amount of a substitute ingredient); 1 egg (You may adapt the recipe to suit your needs by using an equal amount of a substitute ingredient); 1/2 cup buttermilk (You may adapt the recipe to suit your needs by using an equal amount of a substitute ingredient) or 1/2 cup milk mixed with 2 tsp cider vinegar; 1/2 cup nuts or chopped, dried fruit; Extra buttermilk (or milk) (You may adapt the recipe to suit your needs by using an equal amount of a substitute ingredient) and sugar for topping. Preheat oven to 375 degrees F. Use a fork to cut butter into mix until mixture resembles a coarse meal. Combine egg and buttermilk and add to dry ingredients. Mix until thoroughly combined. Fold in nuts or fruit. Scoop by 1/4 cup measure onto parchment-lined cookie sheets. Brush with buttermilk and sprinkle with sugar. Bake 15 minutes or until golden. Makes 15 scones. Quick Pancake Recipe: Entire bag of Muffin & Scone mix; 3 tbsp vegetable oil; 1-1/3 cups orange juice. 1 egg (optional) (You may adapt the recipe to suit your needs by using an equal amount of a substitute ingredient). Mix well and drop by spoonfuls onto a heated and lightly oiled griddle. When bubbles begin to form on the top of the pancakes, flip and cook an additional 2 minutes. Serve warm with syrup.

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