Hero’s of the Mill were given something very special this week.  The newest gluten free creation from Bob’s Red Mill Milwaukie, Oregon “Gluten Free Muffin Mix”. A delicate blend of fine rice and sorghum flours with a combination of starches, lightly flavored with vanilla to produce such a light, fluffy mouth watering muffin.  I added 1 cup of frozen blueberries with 2 teaspoons of fresh lemon zest.  These will not last long. Too good!

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This mix brought back the desire to bake to this unmotivated, sad baker. Thanks Bob’s Red Mill!

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Makes 12 standard, light, sweet muffins.

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  • 1 16 oz package Bob’s Red Mill GF Muffin Mix
  • 1/2 cup vegetable oil
  • 1 cup milk
  • 2 eggs, lightly beaten
  • 1 cup frozen, fresh blueberries
  • 2 tsp zest from large fresh lemon.

Preheat oven to 400 F.  Spray muffin tins with non stick baking spray.

In a large bowl, empty the bag of muffin mix and make a well in the middle.  To the well, add the oil, milk, and eggs.  Mix just until blended. Now gently stir in the blueberries and zest.

Spoon into muffin tins almost to the top of each muffin cup.  Bake for 22 – 24 minutes until lightly browned. Allow to cool before removing from baking tins.

Enjoy warm.

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Brought a smile to many a sad face around here.

 

Bobs Red Mill Gluten Free Blueberry Lemon Muffins
Recipe Type: Dessert
Author: Joanne
Prep time:
Cook time:
Total time:
Serves: 12
Delicate, light, sweet, and perfectly muffinly satisfying – if there was ever such a word.
Ingredients
  • •1 16 oz package Bob’s Red Mill GF Muffin Mix
  • •1/2 cup vegetable oil
  • •1 cup milk
  • •2 eggs, lightly beaten
  • •1 cup frozen, fresh blueberries
  • •2 tsp zest from large fresh lemon.
Instructions
  1. Preheat oven to 400 F. Spray muffin tins with non stick baking spray.
  2. In a large bowl, empty the bag of muffin mix and make a well in the middle. To the well, add the oil, milk, and eggs. Mix just until blended. Now gently stir in the blueberries and zest.
  3. Spoon into muffin tins almost to the top of each muffin cup. Bake for 22 – 24 minutes until lightly browned. Allow to cool before removing from baking tins.

Joanne

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