I got some muffin and scone mix today from whole foods, by a company called Gluten-Free Pantry. I am still learning about this gluten-free thing but baking is one of my most favorite pastimes. I wasn’t sure when I got this mix what it would be like, but thought I would give it a go .

The box of mix was about $4. I also bought some baking chocolate chips to add in. You can add whatever you want into the mix (raisins, nuts or nothing at all).

Ingredients and baking directions:

Entire bag of Muffin and Scone Mix
6 Tbs. softened butter
2 eggs, lightly beaten
1/2 tsp. gluten-free vanilla extract
1 cup milk* (I used nonfat)
1/4 bag chocolate chips or fruit/nuts of choice

*You can make this lactose-free as well by replacing the butter with vegetable oil and fruit juice in place of the milk.

Preheat the oven to 350 degrees F. Line muffin tins with muffin papers. Beat together eggs, butter, and vanilla. Stir in mix and milk. Fold in desired fruits, nuts or chocolate chips. Spoon batter into muffin cups and bake for 16-20 minutes or until cake tester comes out clean. Turn onto rack. Cool completely.

Verdict: Amazingly delicious, very moist (here I go again with that word), the chocolate chips melted beautifully and the cake tasted like any other cake. Hubs said he would have never know the difference! A+ and a gold star for allowing me the ability to bake!!!