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
1 package Bob's Red Mill Gluten Free Muffin Mix
3 tablespoons olive or avocado oil
3/4 cup pumpkin puree
1 cup coconut milk
Add-ins (see directions before adding!)
pinch each of ginger, allspice and cinnamon
nondairy chocolate chips
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.
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.