Gluten-Free Pantry, Muffin Mix, 15 oz (425 g)
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Glutino Live Fully
Having constitutions that are sensitive to gluten can be a real pain. We know, But with muffins like these, a constitutional amendment is fundamentally unnecessary.
We are what You Eat.
In the 30 years that Glutino's been doing gluten free, we've learned a thing or two. We've learned the value of your trust. Your trust is the driving force behind our single-minded determination to keep every one of our almost 100 products pristinely gluten free. We've learned to cook with our ears open, always listening to your ideas and suggestions. And we've learned that the real reason that Glutino is the top selling gluten free brand in North America is because of you.
- Entire bag of Glutino Gluten Free Pantry Muffin mix
- 6 tbsp softened butter*
- 2 eggs, lightly beaten*
- 1/2 tsp gluten-free vanilla
- 1 cup milk*
Add-ins: 3/4 cup of dried fruit, nuts, chocolate chips or other ingredients
Preheat oven to 350° 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.
*you may adapt the recipe to suit your needs by using amount of a substitute ingredients.
White rice flour, sugar, potato starch, corn starch, baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate, calcium sulfate, tricalcium phosphate), salt, sodium bicarbonate, xanthan gum.
May contain soy.
|Serving Size: 2.5 tbsp Dry Mix (28 g)|
|Servings per container: about 15|
|Amount Per Serving||% Daily Value*|
|Calories from Fat||0|
|Total Fat||0 g||0%|
|Saturated Fat||0 g||0%|
|Trans Fat||0 g|
|Total Carbohydrate||24 g||8%|
|Dietary Fiber||0 g||0%|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:|
|Total Fat||Less than||65 g||80 g|
|Sat Fat||Less than||20 g||25 g|
|Cholesterol||Less than||300 mg||300 mg|
|Sodium||Less than||2,400 mg||2,400 mg|
|Total Carbohydrate||300 g||375 g|
|Dietary Fiber||25 g||30 g|
|Calories per gram:
Fat 9 · Carbohydrate 4 · Protein 4
I BAKE THESE AHEAD ON WEEKENDS TO HAVE THEM IN THE MORNING FOR BREAKFAST. I HAVE ADDED BLUEBERRIES, GLUTEN FREE CEREALS AND DRIED FRUITS TO THE MUFFIN FOR VARIETY.
Posted by 5194226308984265605 on Feb 19, 2017
That's the first time I've done muffins since this gut issue started. Love it! Can't wait to buy more.
Posted by 5634398761673581714 on Sep 04, 2016
good taste and easy to make
Posted by 5022950496821929730 on Apr 26, 2016
I usually mix chocolate chips and walnuts in this and it comes out beautifully. It's a bit soft and moist, so I leave them in the oven for another 5~10 mins depending on the size for more crispy tops. They are really delicious and now I'm hooked! I'm going to try banana nut muffin next! :)
Very filling and tasty!
Posted by Reviewer1458843 on Nov 08, 2014
Great with blueberries, apples and cinnamon, or bananas. Have also tried them with dried cranberries and enjoyed them.
Posted by Reviewer2552064 on Jan 15, 2012
These scones turned out better than any scone I have ever eaten. I followed the recipe exactly, and added a little over a half cup of dried blueberries. I also used parchment paper as recommended. they came out of the oven beautifully - a little brown with a slight crispiness and super moist and delicious on the inside. My family was very happy with them, even the ones that are suspicious of gluten-free. I would not hesitate to recommend this mix for making scones!