See our Perfect Muffin Baking Tips
Savory Herb Muffins
Dry Ingredients
1 bag Think.Eat.Live. Muffin Mix
1/8 tsp black pepper
1/2 tsp kosher salt
¼ tsp fresh rosemary
1/8 tsp fresh thyme
¼ tsp garlic powder
1/8 tsp red pepper flakes (optional)
Other Ingredients
3 eggs
3 tsp butter (or oil)
½ cup rice milk (or other non-dairy milk) or vegetable broth
Directions:
1) Combine eggs, butter and milk or vegetable broth in a mixing bowl
2) Combine dry ingredients in a separate bowl and then stir into the egg mixture
3) Fold in the herbs and salt
4) For meal sized muffins, divide mixture equally into 8 muffin cups lined with jumbo size muffin papers (for dinner muffins, divide into 12; for appetizers, make 24 mini muffins)
5) Sprinkle salt and a bit of rosemary on top
6) Bake in preheated 350 degree oven for 30 minutes, until golden brown.
7) Freeze extras for later!
Mediterranean Muffins: Herb & Sundried Tomato Muffins with Cheese
Dry Ingredients
1 bag Think.Eat.Live. Muffin Mix
½ tsp sage powder
¼ tsp oregano
¼ tsp rosemary
½ tsp pepper
¼ tsp salt
¼ tsp garlic powder
Other Ingredients
3 eggs
3 tsp butter (or oil)
½ cup low fat (or non-dairy) milk
¾ cup goat gouda cheese (or your favorite cheese alternative) cut into ¼” cubes
6-8 olive-oil soaked sundried tomatoes, diced
Directions:
1) Combine eggs, butter and milk in a mixing bowl
2) Combine dry ingredients in a separate bowl and then stir into the egg mixture
3) Fold in cheese cubes and diced sundried tomatoes
4) For meal sized muffins, divide mixture equally into 8 muffin cups lined with jumbo size muffin papers (for dinner muffins, divide into 12; for appetizers, make 24 mini muffins)
5) Bake in preheated 350 degree oven for 30 minutes, until golden brown.
6) Freeze extras for later!
Roni's Gingerbread Spice Muffins
Ingredients:
Think.Eat.Live. Muffin Mix
3 eggs
1 Tbsp butter (melted)
1/2 cup milk (or non-dairy milk)
2 Tbsp ground ginger
2 Tbsp ground cinnamon
1 Tbsp ground cloves
1/2 tsp ground nutmeg
Agave Nectar to taste (about 2 Tbsp)
1. In a small bowl, combine the following ingredients with a fork: ginger, cinnamon, cloves, nutmeg. Set aside.
2. In a mixer bowl combine the eggs, butter and milk until thoroughly mixed.
3. Add Think.Eat.Live. Muffin Mix to the egg mixture. Then fold in the previously blended spices. Stir with spatula until completely incorporated and there are no lumps
4. Blend in the agave nectar.
5. Divide batter equally into gingerbread shaped greased muffin pan.
6. Bake at 350 degrees for 30 minutes or until inserted toothpick comes out mostly dry.
7. Let cool, remove from pan. When completely cool, decorate and enjoy!
Pumpkin Bread Recipe (Yield: (8) 1/2" slices)
3 slices would be equivalent to breakfast of 2 eggs and toast.
1) Mix dry Ingredients together with a whisk:
2 Tbsp evaporated cane juice or sugar
1/4 tsp of baking powder
3/4 tsp of pumpkin pie spice
2) Mix wet Ingredients together with fork;
1/3 cup of pumpkin puree
2 eggs
4) Lightly grease a 5"X9" loaf pan
5) Pour batter into mini loaf pan
6) Bake at 350 degrees for 1hr
7) Remove from oven and let cool 1hr on cooling rack
Lemon Blueberry Muffins (Yield 8 Muffins)
1. In a medium mixing bowl, empty 1 bag of Think.Eat.Live. Muffin Mix
2. In a smaller bowl place the following wet ingredients and combine until thoroughly mixed
3 Large Eggs
3 tsp Melted Butter or Oil
½ cup Milk or Non-Dairy substitute
1½ tsp Lemon Extract (lemon flavoring or anything with oil is much stronger so you will need to adjust down by at least 50%)
Optional: Add ½ tsp Fresh Lemon Zest for an extra pop of flavor
3. Add wet ingredients to dry mix. Stir with spatula until completely incorporated and there are no lumps
4. Add 3/4 cup Wild Frozen Blueberries (fold in blueberries as last step and mix lightly to reduce blueberry juice bleeding into mix)
5. Divide batter equally into 8 paper lined muffins
6. Optional: For bakery finish & extra sweetness, sprinke top with turbinado sugar or streusel topping (see streusel topping recipe below)
7. Bake at 350 degrees for 30 minutes or until golden brown on top
Natural Muffins (Yield 8 Muffins)
1. In a medium mixing bowl, empty 1 bag of Think.Eat.Live. Muffin Mix
2. In a smaller bowl, place the following wet ingredients and combine until thoroughly mixed:
3 Large Eggs
3 tsp Melted Butter or Oil
½ cup Milk or Milk Substitute
1 ½ tsp Vanilla Extract
3. Add wet ingredients to dry mix. Stir with spatula until completely incorporated
4. Divide batter equally into 8 paper lined muffins
5. Optional: For bakery finish & extra sweetness, sprinke top with turbinado sugar or streusel topping (see streusel topping recipe below)
6. Bake at 350 degrees for 30 minutes or until golden brown on top
Chocolate Cherry Muffin (Yield 8 Muffins)
1. In a medium mixing bowl, empty 1 bag of Think.Eat.Live. Muffin Mix
2. Add 2 tablespoons of dark cocoa powder
3. In a smaller bowl place the following wet ingredients and combine until thoroughly mixed
3 Large Eggs
3 tsp Melted Butter or Oil
½ cup + 1 Tbsp Milk or Milk Substitute
3/4 cup chopped dark cherries
Optional: Skip the cherries or add in ½ cup of chocolate chunks
4. Add wet ingredients to dry mix. Stir with spatula until completely incorporated
5. Divide batter equally into 8 paper lined muffins
6. Sprinkle top with turbinado sugar
7. Bake at 350 degrees for 30 minutes or until golden brown on top
Orange Cranberry Muffins (Yield 8 Muffins)
1. In a medium mixing bowl, empty 1 bag of Think.Eat.Live. Muffin Mix
2. In a smaller bowl, place the following wet ingredients and combine until thoroughly mixed:
3 Large Eggs
3 tsp Melted Butter or Oil
½ cup Orange Juice
3/4 cup chopped Frozen Cranberries (in halves)
3 tsp Orange Extract (orange flavoring or anything with oil is much stronger so you will need to adjust down by at least 50%)
Optional: Add ½ tsp Fresh Orange Zest
3. Add wet ingredients to dry mix. Stir with spatula until completely incorporated
4. Divide batter equally into 8 paper lined muffins
5. Optional: For bakery finish & extra sweetness, sprinkle top with turbinado sugar or streusel topping (see streusel topping recipe below)
6. Bake at 350 degrees for 30 minutes or until golden brown on top
Lemon Poppyseed Muffins (Yield 8 Muffins)
1. In a medium mixing bowl, empty 1 bag of Think.Eat.Live. Muffin Mix
2. Add 3 tablespoons of poppy seeds
3. In a smaller bowl, place the following wet ingredients and combine until thoroughly mixed:
3 Large Egg
3 tsp Melted Butter or Oil
½ cup of Milk, Non-dairy Milk or Orange Juice
3 tsp Lemon Extract (lemon flavoring or anything with oil is much stronger so you will need to adjust down by at least 50%)
Optional: Add 1/4 tsp Fresh Lemon Zest
4. Add wet ingredients to dry mix. Stir with spatula until completely incorporated
5. Divide batter equally into 8 paper lined muffins
6. Optional: For bakery finish & extra sweetness, sprinke top with turbinado sugar or streusel topping (see streusel topping recipe below)
7. Bake at 350 degrees for 30 minutes or until golden brown on top
Streusel Topping (for 8 muffins)
1. Mix together:
2/3 cup of SunFlour®
1/3 cup of sorghum flour or other gluten free flour
¼ cup of sugar
¼ cup of melted butter (or grape seed oil)
2. Combine melted butter and SunFlour mixture until large crumbs form If too dry and not coming together into pea size crumbles, add more butter or grape seed oil)
3. Sprinkle over muffins prior to baking
