classic muffinBuy Now
Rise and shine! You don’t have to get up at the crack of dawn to enjoy fresh gluten-, dairy- and egg-free muffins. Just add water and oil to our ready-to-use mix, and breakfast is looking berry nice.
- Tree Nuts
- Pre-heat oven to 350°F. Lightly spray or grease a muffin tin or line with paper liners.
- Combine muffin mix with ¼ cup oil and 1 cup plus 2 teaspoons of cold water and mix until combined (approx. 10 stirs), do not over mix batter. Additional ingredients (such as berries or chocolate chips) can be added in as well towards end of mixing.
- Immediately pour into greased muffin tin or paper liner, filling each ⅔ full.
- Bake for 10-20 minutes until golden brown and an inserted toothpick comes out clean. Cool for 5 minutes in the pan, then move muffins to wire rack for additional cooling. Muffins can be stored on counter for up to 2 days or in the refrigerator for up to 5 days.