Last night I struck gold..seriously..by accident of course. Here's how it started: I really enjoy the convenience of Betty Crocker's Gluten Free boxed cake mixes (both chocolate & yellow). I've been experimenting with them lately, making such gems as dark chocolate peanut butter cupcakes, banana cupcakes, and the latest...blueberry muffins.
The inspiration came to me when my wonderful mother-in-law brought me this adorable little carton of giant blueberries and the light bulb went on. So I dove in, of course unsure of the outcome and whoa! am I glad I did it. I didn't write down what I added of course because I am beginning to get more comfortable with gluten free baking, so much so that I am just able to throw things together and usually (I use that term very loosely) it turns out ok. Well these muffins turned out incredible and this recipe is a guestimate, but should turn out just fine and delicious..so enjoy! Note: I like to split the box mix in half because usually if I make the entire box a lot of it gets thrown out, so for economical purposes, I measure the contents of the box, split it in half, and bag the rest for another use later in the week
Recommend
Post a Comment