Gluten-Free Pantry Muffin and Scone Mix Description

Muffins:

Entire bag of Muffin & Scone mix

6 tbsp softened butter*

2 eggs, lightly beaten*

1/2 tsp gluten-free vanilla

1 cup milk*

Add-ins: 3/4 cup of dried fruit, nuts, chocolate chips or other ingredients.

Preheat oven to 350F. Line muffin tins with muffin papers. Beat together butter, eggs, and vanilla. Stir in mix and milk. Fold in desired fruits or nuts. Spoon batter into muffin cups and bake 16 minutes or until cake tester comes out clean. Turn onto rack. Cool completely. May be frozen. Makes 12-15 muffins.

Scones:

Entire bag of Muffin & Scone mix

1 stick cold, unsalted butter, cut into small pieces*

1 egg*

1/2 cup buttermilk* or 1/2 cup milk mixed with 2 tsp cider vinegar

1/2 cup nuts or chopped, dried fruit

extra buttermilk (or milk)* and sugar for topping

Preheat oven to 375F. Use a fork to cut butter into mix until mixture resembles a coarse meal. Combine egg and buttermilk and add to dry ingredients. Mix until thoroughly combined. Fold in nuts or fruit. Scoop by 1/4 cup mixture onto parchment-lined cookie sheets. Brush with buttermilk and sprinkle with sugar. Bake 15 minutes or until golden. Makes 15 scones.

Quick Pancake Recipe:

Entire bag of Muffin & Scone mix

3 tbsp vegetable oil

1 and 1/3 cups orange juice

1 egg (optional)*

Mix well and drop spoonfuls into a heated and lightly oiled griddle. When bubbles begin to form on the top of the pancakes, flip and cook an additional 2 minutes. Serve with warm syrup.

*you may adapt the recipe to suit your needs by using an equal amount of a substitute ingredient.