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Here are some great recipe ideas using our version of an all purpose mix, The Muffin and More!  You can use this mix in a 1:1 ratio in many recipes using conventional flour .
If you are looking for one of the previous recipes using The Pancake Mix click here: Recipes using The Pancake mix. 

Weekday Blueberry Muffin

  • 1/2 C room temperature unsalted butter
  • 3/4 c sugar
  • 2 eggs (room temp. is best!)
  • 1 tsp vanilla (can sub 1/2 tsp almond extract)
  • 1/3 C water
  • 1 cup Muffin and More Mix
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • About 1 cup blueberries

Cream butter and sugar until well combined.

Add eggs and vanilla , mix until smooth and slightly fluffy (about 2 mins.). Add water and mix to combine.

In a separate bowl, add baking mix , baking powder, baking soda, and salt. Mix to incorporate. Add dry ingredients to wet and mix until just combined and no pockets of the dry mix are visible.  Try not to over mix!  Gently fold in blueberries.

Add to greased or foil lined baking tin .

Bake at 325 for about 20-25 mins until a toothpick inserted into the middle of a muffin comes out clean.  Makes about 1 dozen muffins.

Note: This is a great basic muffin recipe.  You can replace the blueberries with another berry to make it your own!

Apple Spice Scone

  • 2 cups Josie’s Best GF Muffin and More mix
  • 1/2 cup sugar
  • 1 tsp cinnamon
  • 1/4 tsp clove
  • 1/4 tsp nutmeg
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup frozen unsalted butter
  • 1 large egg
  • 1/2 cup half and half
  • 1 large apple grated
Mix muffin and more mix, sugar, spices, baking soda, and salt together.
Grate frozen butter right into the dry mixture.  Gently combine butter and dry ingredients with you fingers or a pastry blender until well incorporated.  Using grated frozen butter makes this WAY easier.
Mix egg and half and half in small bowl and then pour over dry/butter mixture.  Very gently mix until just incorporated.
Fold in grated apple (skin on is fine).  Its key not to over mix!  You will have a very wet dough at this point.
Gently pour out onto parchment lined (or well greased) baking sheet and pat into about 8 inch round disk.
Cut into 8 slices and gently separate slices to create a little space ( just a tad- less than an inch is fine).
Cook for about 20 minutes at 350 until golden brown and cooked through.
May drizzle with cinnamon icing (mix 1/2 cup powdered sugar, 1 tbs half and half 1 tsp cinnamon)
I’ve adapted this recipe from Joy of Cooking and Sally’s Baking Addiction.
I’ve also made the “favorite blueberry scones” from Sally’s Baking Addiction by just replacing AP flour with the Muffin and More and they turn out perfect!
Frozen butter is key and something I’ve learned along the way somewhere; Sally’s Baking blog uses this technique as well.  You’ll never go back to cutting cold butter into recipes!