These mini-muffins are so easy! You can also make a dry muffin mix with this recipe and store it in an air-tight container to use later. We used to enjoy the Jiffy brand muffin mixes in the days before we were dealing with food allergies and Celiac’s disease. The muffins were our breakfast tradition…we’d bake them when anyone had a birthday and start the day off with a single birthday candle in the birthday child’s muffin. I’ve been working to find a recipe that is as quick and easy as the original mix, and I think this one comes very close! These can be made without egg, too, which makes them an easy allergy-friendly treat. Combine the dry ingredients ahead of time and store them for quick muffins…you can even put 2 1/3 cups of the dry mix into zip lock bags and store them in the pantry like a boxed mix!
1 cup white rice flour
3/4 cup tapioca flour
1/3 cup sugar
1 tsp. xanthan gum
2 teaspoons baking powder (gluten free)
1 egg (or 1 1/2 teaspoons dry egg replacer, use 2 tbsp. additional rice milk if egg-free)
3/4 cup rice or soy milk
1/4 cup cooking oil
1/3 to 1/2 cup dried fruit (dried blue berries, raspberries or cranberries, or you can use frozen raspberries crumbled up)*
*I am investigating the ingredients in imitation blueberry and raspberry baking morsels…I have a bag I purchased from a baking store that looks gluten, dairy, egg and soy free but I am waiting for the manufacturer to get back to me about the product’s safety.
Mix the dry ingredients well. Beat the egg and combine the egg, milk and oil (if you’re making yours egg-free, mix the powdered egg replacer in with the dry ingredients and add 2 tbsp extra milk to the wet ingredients). Pour into the dry ingredients and mix well, then add the bits of fruit. Pour into a greased mini muffin pan and bake at 350 degrees for 12 to 15 minutes or until a toothpick inserted in the center comes out clean.
To make the mix ahead of time, multiply the dry ingredients by however many batches of muffins you’d like to prepare for later. Mix all dry ingredients (dried fruit included) and store in an airtight container (you can freeze it if you won’t be using it in the next few months). When you want to make the muffins, use 2 1/3 cups of baking mix with one egg, 3/4 cup rice or soy milk and 1/4 cup oil for every batch and proceed as above (if you’re making yours egg-free, just add the egg replacer to the dry ingredients and then add 2 extra tablespoons of liquid to the wet ingredients).