| | |  | Baking Mixes | Home » » » The Gluten-Free Pantry Muffin & Scone Mix, 15-Ounce Boxes (Pack of 6) | | | | | | | Description: | | A versatile mix that makes a dozen muffins, 15 scones, or an 8-x-4-inch quick bread. Add nuts, fresh berries, or chips for a personalized touch or follow our simple recipe on the bag.( | | | Features: | |
• Case of six 15-ounce packages of muffin mix (total of 90 ounces)
• Quick and convenient muffin and scone mix made with white rice flour
• Gluten-free, wheat-free; contains no cholesterol or trans fat
• Versatile mix with easy-to-follow recipe instructions
• Specially formulated for those with dietary restrictions; made in Canada
| | | Product Details: | | | Product Weight:
| 90.0 Ounces | | Package Length:
| 9.3 inches | | Package Width:
| 9.2 inches | | Package Height:
| 8.1 inches | | Package Weight:
| 6.65 pounds | | Average Customer Rating:
|  based on 31 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 31 customer reviews )
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Most Helpful Customer Reviews
18 of 21 found the following review helpful:
 Ooo, I hate to be a spoiler but......Jul 09, 2008
By Lover of Classics
"Lover of Classics"
...these muffins are a big disappointment. See that lovely BROWNED muffin top on box picture? Welllll, I've tried several boxes of these, using different oven temperatures, making them plain, with fruit, with nuts, with everything I could think of except chocolate (hmmm, maybe I'll try that!) The tops stay a pale, pasty WHITE! Sooo unappetizing. And false advertising, IMHO.
Now for the taste. Another disappointment. They are bland bland bland, blah, blah, blah! You MUST add additional ingredients or they are just plain, uh, RICEY tasting - and if you're an older celiac, you know what I mean. Those first corporate attempts at making GF mixes were hideous! These are no better. Yuck!
Now for the size. I'm a pretty doggone accomplished baker if I do say so myself, both prior to my diagnosis in 1985 with non-GF ingredients, and since, using mixes and baking from scratch. These just don't RISE! See the photo with that lovely dome muffin shape? Nuh-uh. Perhaps they use old, REALLY old leavening? Dunno. But they puff up only about 1/16" of a centimeter. Maybe. But I doubt it.
Now for the boxed ingredients. Cheesh, you have to add all of the EXPENSIVE stuff to make these work. Butter, milk, eggs, and fruit/nuts/whatever. Fer cryin' out loud, it's truly no more trouble, and a WHOLE lot cheaper to make muffins from scratch.
I desperately wanted to love these and give a great review. But I just cannot. Make your own muffins and save your hard-earned money for some of the Gluten-free Pantry's other mixes - I rate the following 5 stars without hesitation:
Country French Bread mix - absolutely delicious!! We use our bread machine and they come out PERFECT every time! And when we've used regular oven, in our french bread loaf pans, we add some toasted sesame seeds, and they are incredible.
Chocolate Truffle Brownie Mix - OMG - completely addictive!! Gotta watch out for these if you're on a diet. You'll want to gobble up the whole batch!
Beth's All Purpose Flour - quick & easy to use for all your baking (including those homemade muffins).
Spice Cake and Gingerbread Mix - delicious - and sooooo easy - I can prepare it faster than it takes my oven to heat up. (Isn't that one of the BEST reason for buying a mix?) I add additional cinammon, nutmeg, ginger - we like it that way.
Coffee Cake Mix - fantastic - and EASY - the crumble topping is included. Wonderful for a breakfast treat and NOT just for Celiacs.
So that's about it. Try it - you may like it. Hey - that's what makes horse racing! But don't buy a whole case in the event that you don't.
Regards to all you brave Celiacs out there. Let's hope that someday science can find a solution for us to make our lives a little easier. In the meantime, heaven bless these fabulous companies for providing us with these products.
4 of 4 found the following review helpful:
Yes, they do brown on top!Dec 11, 2010
By No Rules, Just Right
Having read the comments about these not browning, I cooked my first batch with the oven rack raised (2nd-to-top rack), and after waiting and watching, eventually found the perfect browned/done effect after about 25-28** minutes at 350 degrees. I use a jumbo-sized muffin aluminum pan, which makes 6 large muffins. My muffins are beautiful and they taste as good as they look, but not too sweet. I follow the instructions to the letter (including stirring, not mixing, the milk and muffin mix at the end), with one exception: I add 1/4 tsp. more vanilla than instructed (3/4 tsp. vanilla instead of 1/2 tsp. vanilla). Then I've added 3/4 c. fresh blueberries to a few batches and 2 mashed ripe bananas to other batches.
All of my batches have come out of the oven picture-perfectly raised to a gentle peak and golden-brown, not too dry on the bottom. They are light and fluffy on the inside, buttery and slightly crispy on top. Mine actually look better than the box (in my opinion, see photo); they rise a little higher than shown on the box.
These muffins do tend to stick to the muffin paper unless you let them cool, initially. When re-heating, I microwave them for 30 seconds and then remove the paper; I don't know why, but with this method the paper comes off very cleanly. When either fresh out of the oven or chilled, the paper sticks; they need to be slightly warm to avoid the paper sticking too much. Sometimes after microwaving and removing the paper, I will lightly toast it in the toaster oven to give the top a little crispiness.
This mix seems to be very accommodating to alterations, as others have mentioned. I am thrilled with this product and will buy it again.
**I found I need to bake them a few minutes longer, up to 30 minutes, when using frozen berries rather than fresh berries, and 25 min. is sufficient when making these plain. I have continued using the second-to-top rack because that works beautifully.
4 of 4 found the following review helpful:
My son's favorite muffins!Nov 23, 2009
By Christina Chambers
These are my absolute favorite go-to GFCF muffins! At first I was put off by having to add the flavoring myself (having previously used Jiffy mixes), but now I like the ability to personalize the flavoring without having to stock dozens of different mixes. However, since my 9-y-o ASD son has texture issues, dried fruits are NOT an option for us (he just drops the fruit, or the rest of the muffin, when he comes to it), so I just measure 3/4 cup of all-fruit spread. Easy and versatile! I've also used fresh mashed banana and canned pumpkin. Even made it one time with just OJ instead of milk and no mix-ins (we were at my folks' and had already started mixing when we realized there was no GFCF milk); they were delicious that way, too!
One tip I would like to share with everyone: Instead of mixing the whole package of dry ingredients and the whole cup of milk at once, mix like an old-fashioned cake recipe and alternate the dry & the milk. It makes the batter lighter and you get more muffins. (I average 22!)
3 of 3 found the following review helpful:
Best gluten-free baking mix out thereJul 12, 2009
By R. P. Spretnak
This is the best gluten-free baking mix out there. The scones are an every-weekend treat for me. Switch out different chopped nuts and dried fruits (orange-flavored dried cranberries make for an incredible scone) for unlimited variety. A box makes 12. I like to mix up the whole batch, make three (or four when I'm feeling extra piggy), and refridgerate the batter for later baking. I prefer to shape the unused dough into a thick log, so I can cut off a few scones and bake over the next few days. (I've never tried to extend it for longer than that.)
This is one of those products that makes the wheatless life not bad at all.
2 of 2 found the following review helpful:
Fab mix for yummy GF scones & pancakes...May 29, 2010
By 2Irish4u
Please know that I've been GF for >10 years so my history is mostly making GF bakery items from scratch. That said, I was skeptical about this mix and bypassed it many times before giving it a try. Holy cows! am I gald I did try it. Yes, one must add a couple ingredients to complete the task - what's the problem with that? I like adding my own fresh ingredients and the idea that I can be as creative as I want with this 'box of scratch'.
For me, I like using the mix for cranberry scones best of all. I prepare/bake the entire batch, eat what I want whilst warm and freeze the rest as they will dry out quickly. The scones that will be frozen I allow to cool and then wrap each one individually with foil and place in a ziplock bag. When I want a scone I just pull one out and remove the foil, wrap in a napkin and pop in the microwave for 20 or 30 seconds, or just allow to thaw in the foil to eat later.
I have made beautiful chocolate chip muffins with the mix but prefer the scones much more. Although I never was a of lover pancakes or waffles (I guess because they made me sick) but I decided to try the pancake recipe on the box...who knew orange juice would be a good addition to a pancake recipe...I love the pancakes and make them often. This mix is very easy to work with and I'm happy getting it through the subscribe & save program because it is very economical and easy.
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