A few months ago I won a gift pack from Gluten Free Pantry after entering a contest on a blog that I can’t recall the name of, and have been slowly trying the half dozen products they sent me. OK, truth be told, this was the first of the products I tried.
Their wheat free, gluten free muffin and scone seemed to be easy to make and I had high hopes for it. They suggest adding 3/4 cup of dried fruit, nuts, chocolate chips or other ingredients. I picked frozen wild Maine blueberries, because who doesn’t love a good blueberry muffin?! But, then I decided chocolate would be a good add in, too, so I did both.
My first impression when talking them out of the oven was whether or not it was St. Patrick’s Day, because their green tint was a little, umm, interesting. Their taste, however, was very good — moist, but not too mushy. You would never know they were gluten free. The chocolate was a little overpowering, but it still had a slight blueberry aftertaste.
One important note: Eat them ASAP. Usually I can stretch out muffins for a week, but by day three these were already getting a little dry.
1, 15 oz. box of Gluten Free Pantry muffin & scone mix
6 tablespoons butter, softened
1 teaspoon vanilla (box calls for 1/2, but I increased it a little)
1 cup almond milk (box calls for regular milk)
3/4 cup wild blueberries
1 cup chocolate chips
Preheat your oven to 350 degrees, and line your muffin tins with paper.
Beat butter, eggs and vanilla. Stir in mix and milk. Add the chocolate chips and blueberries and fill muffin tins with batter.
Bake for about 16 minutes, and let cool completely on a baking rack.