See our Perfect Muffin Baking Tips

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

 

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
Optional:  1/8 tsp red pepper flakes, sun-dried tomatoes 

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!

Cranberry Muffin SunFlour Stuffing

MUFFIN INGREDIENTS

1 bag Think.Eat.Live. Muffin Mix
3 eggs
1 Tbsp melted butter (or oil)
½ cup lowfat (or non-dairy) milk
½ cup dried cranberries

STUFFING INGREDIENTS

2 Tbsp melted butter (or oil)
½ cup yellow onions, chopped
3 celery stalks, chopped
1 cup carrots, chopped
2 cloves garlic, minced
5 leaves fresh sage, chopped
1 tsp fresh rosemary, chopped
1 tsp fresh thyme, chopped
½ cup fresh Italian parsley, chopped
½ cup turkey or chicken broth
2 eggs

 MUFFIN INSTRUCTIONS – these can be made up to 3 days before making stuffing

1. Preheat oven to Bake 350 degrees.
2. Mix ingredients together and divide evenly into eight (8) lined muffin cups lined with muffin papers.
3. Bake for 30 minutes until golden brown, let cool.
4. Remove papers and cube. Place on baking pan with parchment paper and back at 350 degrees for fifteen minutes.

STUFFING INSTRUCTIONS

1. Preheat oven to Bake 350 degrees.
2. Add oil to skillet on medium-high heath. Add onions, celery, carrots, and garlic and sauté for ten minutes until soft. Remove from heat.
3. In a large bowl, add sautéed vegetables and mix with sage, rosemary, thyme, parsley, salt, and pepper.
4. Add cubed Think.Eat.Live. Muffins , broth, and eggs to bowl. Toss until well combined.
5. Grease 9x13 pan with butter (or oil).
6. Add mixture to pan and cover with foil.
7. Bake for 30 minutes, remove foil and bake additional 2 minutes until crispy on top.
8. Serve and enjoy.

 

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

 

Pumpkin Bread Recipe (Yield: (8) 1/2" slices)

 

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!

 

See our Perfect Muffin Baking Tips