As I said in my review of the King Arthur Gfree Pancake Mix, I was nervous to try these products. I have to say, I am really happy with them so far! I still need to try the chocolate cake mix, but as far as allergen-free baking mixes go – these are really good!
Last week my husband and I had our monthly cooking group. The theme was ginger and I was really busy working all week, plus my daughter had been sick. I needed something really FAST that I coul add some ginger to and have a great recipe. I tried to add it to the muffin mix and a great recipe was created! We made mini-muffins and they stayed really moist for about three days. That is rare for a gluten-free mini muffin. They normally seem to try out in about a day or so.
I highly recommend the King Arthur Gluten Free Muffin Mix if you are looking for a nice muffin mix that is allergen-free.
You can add these ingredients to almost any basic muffin recipe and your muffins should turn out well. I added them to the King Arthur Muffin Mix and they worked beautifully.
Prepare the muffin mix as directed on the package or recipe. Fold in the additional ingredients. Spoon into muffin tins and bake according to package. Check the muffins to be sure they are done with a toothpick. If it comes out clean without batter stuck on it, they are cooked. Sometimes, you need to add one-four minutes of baking time, depending on which extra ingredients you are adding to your mix.
Jen’s Recipe for Cranberry, Coconut, Chocolate, Ginger Muffins
One Package Gluten Free Muffin Mix
2 Tablespoons Crystallized Ginger, minced
1/3 cup chocolate chips
1/3 cup dried cranberries
1/2 cup shredded coconut
1/2 teaspoon dried or powdered ginger
Prepare muffin mix as directed. Add additional ingredients as desired and fold into mixture. Bake as directed adding additional time as needed to fully cook muffins. Enjoy!