GF Magic Muffin Mix

Ground almonds, buckwheat flour, brown rice flour, tapioca flour, sugar, flaxseed, baking powder, baking soda, salt

Instructions  

The mix is your base. Choose your variety below for exact proportions of wet and dry ingredients and prepare as follows

Preheat oven to 180C fan bake 

Mix wet mix ingredients together then add to dry mix ingredients in bowl

Divide batter between 12 muffin cups (I use muffin papers in muffin tin to prevent sticking) and bake for 18-20 minutes until cooked through

Cool before serving

Chocolate muffins

Dry mix

1 quantity of muffin mix (400g)
¼ cup good quality cocoa
1 ripe banana, mashed
1 cup chocolate chips or squares to taste, save some to put on the top of the batter before cooking

Wet mix

2 eggs/ flaxseed eggs (see note at bottom)
½ cup neutral flavoured oil e.g., canola or equivalent melted butter/margarine
1/2 cup milk/plant-based milk, a little more if you think the batter is too stiff

Blueberry Muffins

Dry mix

1 quantity of muffin mix (400g)
2 cups frozen blueberries, save some to poke in the top of the batter before cooking
Grated rind of 1 medium lemon 

Wet mix

2 eggs/flaxseed eggs (see note at bottom)
½ cup (125ml) neutral flavoured oil e.g. canola or equivalent melted butter/margarine
1/4 cup milk / plant-based milk, a little more if you think the batter is too stiff
juice of 1 medium lemon

Apple and cinnamon muffins

Dry mix

1 quantity of muffin mix (400g)
2 medium apples, skin on, chopped finely.  Save some to poke in the top of the batter before cooking
½ cup sultanas or chopped dates  (alternatively use chopped walnuts)
1-2 teaspoons cinnamon (alternatively, add the grated rind and juice of 1 medium lemon)

Wet mix

2 eggs/ flaxseed eggs (see note at bottom)
½ cup (125ml) neutral flavoured oil e.g. canola or equivalent melted butter/margarine 
1/3 cup milk/ plant-based milk, a little more if you think the batter is too stiff

Banana and Chocolate chip muffins*

Dry mix

1 quantity of muffin mix (400g)
2 ripe bananas, mashed
1 cup chocolate chips, or chocolate squares to taste, save some to put on the top of the batter before cooking

Wet mix

2 eggs/ flaxseed eggs (see note at bottom)
½ cup (125ml) neutral flavoured oil e.g. canola or equivalent melted butter/margarine 
1/4 cup milk/ plant-based milk, add a little more if the batter is too stiff

*For plain banana muffins, leave out the chocolate. You could add sultanas instead as another alternative

Lemon and poppy seed muffins

Dry mix

1 quantity of muffin mix (400g)
½ cup poppy seeds
Grated rind of 1 medium lemon 

Wet mix

2 eggs/ flaxseed eggs (see note at bottom)
½ cup (125ml) neutral flavoured oil e.g. canola or equivalent melted butter/margarine 
¼ cup plant-based milk, add a little more if the batter is too stiff
Juice of 1 medium lemon (around ¼ cup juice)

Raspberry and white chocolate muffins

Dry mix

1 quantity of muffin mix (400g)
2 cups frozen raspberries
1 cup white chocolate chips, save a few to poke in top of muffin prior to cooking
Grated rind of 1 medium lemon 

Wet mix

2 eggs/flaxseed eggs (see note at bottom)
½ cup (125ml) neutral flavoured oil e.g. canola or equivalent melted butter/margarine
1/4 cup milk / plant-based milk, add a little more if the batter is too stiff
Juice of 1 medium lemon (around ¼ cup juice)

Other

There are many other types of muffins you can make using this mix.  Play around and let us know if you come up with some winners!

Flaxseed Eggs

For vegan muffins use flaxseed eggs instead of regular eggs.  To make two flaxseed eggs mix 2 tablespoons of ground flaxseed with 6 tablespoons water.  Leave for around 10 minutes to thicken to a gel before using in the recipe.  Note: Flaxseed is often called linseed