Monday, August 3, 2015

Five Muffins from your Own Mix

Need a little something special to put in that lunchbox? Or a breakfast treat for overnight guests? Muffins are a mainstream treat with broad appeal. They're super tasty comfort food - but these have the added benefit of being 100% whole wheat & very low fat! Besides all that, since you can whip them up from your own mix, they can be ready to bake in a matter of minutes. These are great to pop in the oven while you do the dinner dishes, or to bake for weekend guests while the coffee is brewing - they're really that easy! : )

If you whip up the Stuffed Veggies Muffin Mix for your pantry, you're ready to make these five muffins in minutes:

      Zucchini Muffins

      Apple Cinnamon Muffins

      Vegan Pumpkin Mini Muffins

      Banana Walnut Muffins

      Cranberry Streusel Muffins

Note: I often add sugar & cinnamon (or just sugar) to the tops of muffins before baking for a special touch. If you're eating them warm & fresh, they're delicious this way. If you keep them for a day or two, though, the sugar will attract moisture and make the outsides sticky & damp. SOOO - either toast them in the toaster oven to re-crisp, or omit sugar topping in muffins that will be eaten from a lunchbox, or on the road. 

These freeze well after baking, making them a perfect treat to keep on hand to pack a quick lunchbox.

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  1. This is delightful! I have a sister who is allergic to both milk and eggs and so though she is not a vegan, vegan recipes can be a great benefit to her. I'll pass these along to my mom! Thanks.

    1. So delighted that your Mom & Sis might find this useful! We also had a egg-allergic family member (not a vegan) when I was growing up - so I can appreciate the challenge of finding good recipes : )

  2. Brilliant! I love your posts like this! Using a base and building from there - wonderful!


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