Gluten Free Basic Muffin Mix

Gluten Free Basic Muffin Mix- If you love the taste of freshly baked muffins, but can’t have gluten, here’s a wonderful make-ahead homemade mix recipe that can be stored in the pantry until you’re ready to whip up a batch at a moments notice!

Gluten Free Basic Muffin Mix

You’ll Need:
1 cup gluten-free flour blend
1/4 teaspoon xanthan gum
1/4 teaspoon salt
1 1/2 teaspoons baking powder
2 tablespoons sugar (brown or granulated)
2 tablespoons raisins (optional)
Combine all into vacuum seal or zip lock bag, or jar. Makes 1 Mix

To Use:

2 eggs
2 tablespoons vegetable oil
1/2 cup liquid (milk)

Preheat oven to 375 degrees F. Grease eight muffin cups.

In a small bowl, beat the eggs with a fork until frothy. Stir in oil and liquid. Pour this into the dry ingredients and stir with spoon until well blended. (Don’t beat.) Add the optional ingredients, if used. Spoon the batter into the prepared muffin cups and bake for 20 minutes.

* Caution: Read labels. *
Some products have hidden wheat or gluten ingredients.

Gluten Free Basic Muffin Mix

Article or recipe authorAuthor: Melissa 'Liss' Burnell

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preparation timePrep 10 minutes mins

cook timeCook 20 minutes mins

total timeTotal 30 minutes mins

This make-ahead gluten free muffin mix bakes into 8 simple, lightly sweet muffins with a tender crumb. Just add eggs, oil, and milk for a quick batch that works for breakfast or snacks, with an estimated total cost of $1.39 per batch or about $0.17 per muffin.

ServingsServings 8 muffins

CourseCourse Breakfast

CuisineCuisine American

Budget101 Price BreakdownApprox Cost: $1.39

Ingredients

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• ▢ 1 cup gluten-free flour blend
• ▢ ¼ teaspoon xanthan gum
• ▢ ¼ teaspoon salt
• ▢ 1 ½ teaspoons baking powder
• ▢ 2 tablespoons sugar brown or granulated
• ▢ 2 tablespoons raisins optional
• ▢ 2 eggs
• ▢ 2 tablespoons vegetable oil
• ▢ ½ cup milk

Equipment

Mixing Bowl

small bowl

Fork

spoon

Measuring Cups

Measuring Spoons

8-cup muffin pan

Instructions

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1. Preheat the oven to 375 degrees F and grease 8 muffin cups.
2. Combine the gluten-free flour blend, xanthan gum, salt, baking powder, sugar, and raisins, if using, in a vacuum-seal bag, zip-top bag, or jar to make 1 dry mix.
3. In a small bowl, beat the eggs with a fork until frothy.
4. Stir the vegetable oil and milk into the eggs.
5. Pour the wet mixture into the dry ingredients and stir with a spoon just until well blended. Do not beat.
6. Spoon the batter into the prepared muffin cups.
7. Bake for 20 minutes.

Recipe Size Alteration

💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.

Notes

Yield is an estimate based on the stated 8 muffin cups.
Prep time is estimated from the listed mixing and portioning steps.
Estimated cost is based on researched online ingredient pricing and will vary by brand, package size, and store location.
For the dry mix, store in an airtight container in a cool, dry pantry for up to 3 months for best quality.
After baking, store cooled muffins in an airtight container at room temperature for 1 to 2 days, refrigerate up to 3 to 4 days, or freeze up to 3 months.

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