Gluten-Free Muffin Mix 3 Ways

Happy November!  It poured rain much of today in Monterey (to my absolute delight!).  Being in a drought, obviously rain is always good.  Since rain is pretty rare here, I relish the chance to enjoy warm tea and nestle on the couch with a little work or book to read.  I came across a Bob's Red Mill gluten-free muffin mix package and decided a rainy overcast morning was the perfect chance to experiment.  Also, why stop at muffins?  I wanted a pumpkin waffle for breakfast, so figured I would play around with a few different flavors and breakfast items.  Thus two different muffin flavors and one great pumpkin waffle came to be, all from one easy gluten-free dairy-free mix!

Though I prefer baking from scratch, it is a nice luxury to whip up a one bowl recipe in just mere minutes, with a foolproof result.  

Gluten-Free Muffin Mix 3 Ways
Yields 2-3 waffles and 12 muffins

Ingredients:

1 package Bob's Red Mill Gluten Free Muffin Mix
3 tablespoons olive or avocado oil
3/4 cup pumpkin puree
2 eggs
1 cup coconut milk

Add-ins (see directions before adding!)
pinch each of ginger, allspice and cinnamon
crystallized ginger
nondairy chocolate chips
unsweetened coconut

Directions:

1.  Preheat oven to 400 degrees and line a muffin tin with liners or spritz with oil.
2.  Place mix in a large bowl, make a well in the center and add oil, pumpkin, eggs and nondairy milk and stir well.

3.  Set aside 1/3 of batter and add a handful of nondairy mini chocolate chips, and add about 1/3 cup unsweetened coconut flakes.
4.  Preheat waffle iron.
5.  Stir in spices into pumpkin muffin batter, and set aside about 1 to 1-1/2 cup of batter for waffles.
6.  In the remaining batter, stir in crystallized ginger.

7.  Spoon chocolate chip batter and crystallized ginger batter into muffin tin; it should make about 6 of each (fill each tin at least 2/3 full).
8.  Bake for 20-24 minutes (mine were perfectly done at 21 minutes).  While the muffins are baking, cook the waffles and serve plain or with unsweetened applesauce.

Let muffins cool on a wire rack for 5 minutes before removing and enjoy!

 

If you can handle ingredients like corn and xanthan gum, this is a super fast way to make fluffy muffins and waffles very quickly.  It's also a one-bowl recipe, making clean up a cinch.  I made these for my husband knowing he had a 12 hour work day ahead of him, and plan to freeze any extras, but they would be a great fast and easy brunch for company or to give as a gift! The mixture is pretty sweet, so it's definitely more of a breakfast treat or dessert item.

I'd love to see Bob's Red Mill make a less sweet version sans corn products, but in the meanwhile it's a great gluten-free, soy, nut and dairy-free option.