I’m not into pie so I made Bob’s Red Mill Gluten Free Muffins for Thanksgiving. The muffins are gluten free and vegan and the mix was on sale for under $5. It makes 12 muffins. Of course, by the time I added quality ingredients it’s at least $8 for 12 muffins. There are no cranberries in the mix as the photo shows on the package so I had to use what was in my pantry. These turned out so yummy I want to share the recipe.
The texture came out like angel food cake because of the egg replacer. The egg replacer made the mixture thick so I added more oat milk than it calls for. I added chocolate chips, dried cherries, tangerine zest because I had them for the yams, and walnuts.
BOB’S RED MILL GF MUFFINS
1 package Bob’s Rd Mill Gluten Free Muffin Mix
1/2 cup safflower oil
1 cup plus 3 Tbsp. oat milk
2 eggs, use Ener-G, see recipe below
1/2 cup dark chocolate chips
1/2 cup dried cherries
1/2 cup walnut pieces
tangerine zest to taste
2-Egg Replacer Recipe:
3 tsp. Ener-G
4 Tbsp. warm water
Warm water in kettle for one minute.
Yield: 12 Muffins
Preheat oven to 400°F. Line muffin pan with paper baking cups. Pour mix into a mixing bowl. Make a well in the center and add oil, oat milk, and egg replacer. Mix. Then add the add-ins and mix. Spoon the batter into the cups to the top. Bake 25 minutes. Cool muffins for 5 minutes.
I bet you can’t eat just one!
It’s Black Friday! Books make great gifts too! The MerSea series is about a conservationist, who becomes a mermaid, while fighting whalers in Antarctica. And, of course, there is a ship of vegans.
Recipe from blog of melissacrismon.com
Copyright 2022 Melissa Crismon