King Arthur Baking Company Gluten Free Muffin Mix Description
No Compromises
Our mixes are carefully crafted in our test kitchens through meticulous taste-testing (it's a tough job, but we're up to the challenge!) and blending to replicate our favorite recipes. The result? Mixes that make the finest gluten-free baked goods around. Simple ingredients, reliable results, and deliciousness for everyone to enjoy!
Directions
Your muffins turn out perfectly every time with our mix. Tender, sweet muffins are easy to dress up with fruit, spices, nuts and more.
You will need:
To Make Non-Dairy: use oil and rice, soy or almond milk.
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Preheat the oven to 375°F. Grease 12 cups of a standard muffin pan, or line with greased paper muffin cups.
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Stir together melted butter or oil, eggs, and milk. Add mix and whisk until smooth. If desired, add 1½ cups of fresh berries, chopped nuts, dried fruit, or chips.
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Fill the muffin cups almost full. Let the batter rest for 10 minutes. Sprinkle with cinnamon sugar or coarse sugar, if desired.
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Bake for 18-22 minutes, until a cake tester inserted in the middle of one of the center muffins comes out clean.
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Remove from the oven, and after 5 minutes transfer muffins to a rack to cool.
Free Of
GMOs, gluten, artificial preservatives.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 4 Tbsp. Dry Mix (38 g)
Servings per Container: 12
| Amount Per Serving | % Daily Value |
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| Calories | 130 | |
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| Total Fat | 0 g | 0% |
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| Saturated Fat | 0 g | 0% |
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| Trans Fat | 0 g | * |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 290 mg | 13% |
|
| Total Carbohydrate | 32 g | 12% |
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| Dietary Fiber | 3 g | 11% |
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| Total Sugars | 15 g | |
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| Incl. 15g Added Sugars | | 30% |
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| Protein | 1 g | * |
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| Vitamin D | 0 mcg | 0% |
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| Calcium | 190 mg | 15% |
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| Iron | 2.2 mg | 10% |
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| Potassium | 30 mg | 0% |
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| Thiamin | 0.26 mg | 20% |
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| Riboflavin | 0.14 mg | 10% |
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| Niacin | 2.9 mg | 20% |
|
*Daily value not established.
Other Ingredients: Cane sugar, whole grain brown rice flour, potato starch, tapioca starch, cellulose, baking powder (baking soda, calcium acid pyrophosphate, monocalcium phosphate), natural flavor, salt, cornstarch, vitamin and mineral blend [calcium carbonate, niacinamide (vitamin B3), reduced iron, thiamin hydrochloride (vitamin B1), riboflavin (vitamin B2)], xanthan gum, nutmeg.
Warnings
Do not eat raw mix, dough or batter.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Blueberry Protein Muffins
If you make these protein blueberry muffins, you might have a hard time stopping after one. Luckily for you, the tasty treats are also better for you than an average muffin. In addition to tart blueberries, they’re also made with gluten-free flours, maple syrup, coconut sugar, chia seeds and vanilla plant-based protein powder. Each one gives you 10 grams of protein, so we think you can justify eating more than one!
Ingredients
2 Tbsp. Bob’s Red Meal Flax Meal
2 Tbsp. water
1/2 cup Califia Coconut Almond Milk Creamer
1 tsp. Braggs Apple Cider Vinegar
1-1/2 tsp. Bob’s Red Mill Baking Soda
1/4 cup Nutiva Refined Coconut Oil
1/3 cup Vitacost Maple Syrup
1/4 cup Nutiva Coconut Sugar
2 organic apples or ½ cup applesauce
1 Tbsp. Nutiva MCT Oil
1/2 tsp. Redmond Real Salt
1/4 cup King Arthur Gluten-Free Muffin Mix
3/4 cup Optimum Nutrition Plant Protein Powder
1/4 cup Organic Gemini TigerNut Flour
1/4 cup Bob’s Red Mill Almond Flour
1 cup organic blueberries
2 Tbsp. Nutiva Chia Seeds
Directions
- Preheat oven to 375 degrees F. Line muffin tray with paper liners.
- In a small bowl, combine flax meal with water and set aside for 10 minutes until gummy.
- Mix almond milk, apple cider vinegar and baking soda until well combined.
- Peel apples. In blender or food processor, combine apple and MCT oil and process until you reach an applesauce-like consistency.
- In another, large bowl, mix coconut oil, maple syrup, coconut sugar and applesauce. Add flax meal mixture to bowl and whisk. Add almond milk mixture and stir well. And salt, gluten-free muffin mix, protein powder and TigerNut flour. Add blueberries and chia seeds.
- Bake 24 minutes or until golden brown and a toothpick comes out dry.
