The mix contains sugar, whole grain sorghum flour, dried pumpkin flakes, whole millet flour, brown rice flour (rice flour, stabilized rice bran with germ), rice flour, spices, less than 2% of: salt, baking soda, sodium acid pyrophosphate, xanthan gum, and corn flour. Allergen warning - may contain traces of milk, egg, soy.
I followed the instructions to make batter for muffins, by adding 1 cup of water, 1/2 cup of oil (organic canola oil), and two large eggs (beaten) to the mix. I love the combination of pumpkin and cream cheese, so I decided to make a cream cheese filling for my muffins. I blended 8 ounces of cream cheese with 3 tablespoons of coconut palm sugar, and one large egg.
After greasing my muffin pan with unsalted butter, I added two tablespoons of the pumpkin batter to each cup, then 1 tablespoon of the cream cheese mixture. I topped them off with another tablespoon of the pumpkin batter, spreading it out with a spoon to make sure it covered the cream cheese.
I baked the muffins for 22 minutes in a 400 degree oven, removed them from the muffin pan, then cooled them on a plate in the refrigerator. Everyone was a little impatient to try them, hence the quick cooling method.
The cream cheese was a little bit brown because of the coconut palm sugar, but you could use regular granulated sugar. The muffins were moist, with an intense pumpkin and spice flavor, and they were not overly sweet. There is no way anyone would know they are gluten free from the taste and texture. Next up, we will be trying Trader Joe's new gluten free cornbread mix.
What are your favorite gluten free fall products from Trader Joe's?
Thanks for the recommendation! I'm not gluten-free myself, but am making these for a teacher brunch at my kids' school. I'm glad to know they are tasty. I want to add some chopped candied cranberries - do you think 1/2 cup would do it? Thanks.
ReplyDeleteStart with mixing in 1/4 cup and see what it looks like. If it doesn't look like enough, add more.
DeleteI hope it turns out well!