I finally got around to making these muffins. When I was in Richmond last year for the GIG Education Conference, my mom called me, very excited, to let me know she found some gf muffin and brownie mixes at Wal-Mart. They are made by Gluten-Free Pantry, and come in a regular cake-sized box. In my Wal-Mart, they can be found in with the Betty Crocker and Duncan Hines mixes. They are under $3 a box.
I made 2 batches – one blueberry, and one chocolate chip. The muffins did not brown on the top. Here’s an important tip for you: spray the muffin liners with Pam. The muffins really stuck to the liners. Unfortunately, I had the second batch ready to go by the time the first one came out of the oven.
The mix calls for 3/4 cup of dried fruit, nuts or chocolate chips. I used a full cup of dried blueberries, and next time, I will use more (because I love lots of blueberries in my muffins). I used 1 & 1/4 cup of chocolate chips, and added some dried blueberries at the end of that batch. I got 15 blueberry muffins, and 12 chocolate chip and 6 chocolate chip and blueberry muffins.
We thought these were pretty good muffins. When Andy first picked one up, he thought it was very dense, but upon biting into it, found out that it is not. Next time I make them, I will try using some club soda or sparkling fruit juice to try to make them even lighter. They must have been pretty good, because Andy ate 7 muffins (though don’t tell, it’s our little secret).
One box will feed a family of four for breakfast (unless someone goes crazy on the muffins). I plan on freezing what’s left, so I can have one whenever I want.
I will definitely buy these again, and let the stores know that I want gf food! Also, it doesn’t take very long to prepare, and they are pretty good. (Easy for teenagers or spouses that don’t like to bake from scratch, too!)
P.S. I have heard someone say that they used the extra batter, added another egg and a little more milk, and made some really good pancakes.