Pumpkin muffin & bread
Things you'll need:
Eggs+ Water + Oil (Grapeseed, coconut or vegetable)
| Muffins |
| Eggs | Water | Oil |
| 3 | 1 cup | 3 Tbsp |
| Makes 12 muffins |
Heat oven to 350ºF.
Whisk eggs, water and oil in a large bowl. Add baking mix; whisk until well blended.
Spoon batter into a lightly greased or paper-lined muffin tin, filling each 2/3 full.
Bake 25 to 30 minutes or until a toothpick comes out clean. If using paper liners, let cool completely before eating to prevent muffins from sticking to the paper.
| Loaf |
| Eggs | Water | Oil |
| 3 | 3/4 cup | 3 Tbsp |
| Makes one 8x4-inch loaf |
Heat oven to 325ºF.
Whisk eggs, water and oil in a large bowl. Add baking mix; whisk until well blended.
Pour batter into a lightly greased 8x4-inch loaf pan.
Bake 30 minutes. Then, cover loosely with foil; bake an additional 30-35 minutes or until a toothpick comes out clean and edges of loaf start to pull away from pan. Cool 10 minutes before removing from pan.
Save for another day! Our mixes don't contain any preservatives, so one made, store your treats in the fridge or freezer.
Mix it up!
Sprinkle unsalted pumpkin seeds on each muffin before baking.
Drizzle melted dark chocolate on top of muffins after baking.
