The Easiest, Most Delicious, Gluten Free Blueberry Muffins, Ever.
If you have ever tried to bake gluten free, you know firsthand how difficult it is to find products that taste good, don't have a grainy, weird texture, and don't require a 50-step process to make them.
I also have another big disadvantage... I can't bake. I know everyone says this, but for me, it's true. I have yet to even make a successful batch of normal, chocolate chip cookies, let alone gluten-free anything. So, imagine my excitement when I got to try this Paka Baking Mix. Gluten Free Blueberry Muffins? YES, PLEEEEEEASE.
It's important to me to find low-carb, healthy products, because I follow a carb-cycling nutritional diet, and it is HARD to find low-carb baked goods that aren't just awful for you. This mix has 5 grams of protein and 8 grams of fiber, so they don't throw my macros way off. Silver Fern, you amazing creature, you. You've got me hooked.
The kids were just dying to help me make our Saturday morning muffins, so the odds were stacked against us.
First off, what I loved about these muffins, is that you dump the entire box into the bowl. No measuring. The only downside was that I didn't have any unsweetened applesauce on hand, which the recipe calls for, so I made a quick trip to the grocery store. No big deal, but I wasn't expecting the applesauce. :)
The kids, of course, enjoyed themselves. Literally, so easy, they did this part entirely by themselves. This is something that I NEED being the terrible baker I am. If the kids can do it, surely I can, too! ;)
So we got to work. Mix all the ingredients together, stir and pour into a muffin pan. It calls for you to lightly spray the muffin pan and fill them 2/3 full. I didn't have any cooking spray, so I used muffin liners.
After I mourned the mess I made and the fact that I apparently don't know what "2/3 full" means, we popped these babies in the oven for 12 minutes. The box says, "Do not overcook!", so at precisely 12 minutes of baking time, we pulled out these beauts.
I cannot even describe to you how surprised I was at how good these were, AND the fact that even I couldn't ruin them. Silver Fern did a phenomenal job with these Low-Carb, Gluten Free Blueberry Muffins. Also, I had a little extra batter left over and buttered two more muffin spots and baked them. The tops rose up much better (like an actual muffin top) so...I would suggest not using the liners. Why is this the case? I have no idea. I can't bake, remember? But, it was definitely the case, here. I do not have a picture of the beautiful muffin-topped muffin because ... well ... I ate it. Immediately. My bad.
These were a big hit with the entire family. The kids had zero complaints, asked for seconds (and thirds and fourths), had their bellies filled, and I didn't fear that I just pumped them full of sugar, sketchy ingredients, and little substance to start our day (5 grams of protein, ya'll!), because let's face it--moms of small children know THAT is a recipe for disaster. More protein + More fiber + Low Glycemic Index Kakato Sweetener = Happy, Full-Bellied Kids, not begging for snacks every 30 seconds.