Since I don't have a particularly sweet tooth, I do love myself a good savory muffin smeared with cream cheese (muffin break does these quite well)
These are relatively simple to make and can be easily altered to adjust to other food allergies of intolerance.
Suggesting on the packet they can make 12 full or 40 mini muffins, I opted for both.
When baking I would suggest leaving them in a little bit longer than requested as the bottom on the muffins seem to have a much harder time baking. They don't rise particularly much either so make sure the muffin mould is filled up well.
The Verdict: Straight outta the oven they are nice and moist still and light to eat. As I loved cream cheese lathered it on, quite tasty. Although when eating them plain the mixture gets quite doughy and floury which seems to be a problem for most GF baked foods. So the mini muffins offer a good alternative bite size snack, which when living gluten free can be quite hard to come by.
It also suggests adding extras into the mix like zucchini, feta and pine nuts which could help to break up the doughy texture.
Should you buy it? As nice as these are, eating them for breakfast the next day has left me with a tummy-ache. Hmmm. I feel the mistake a lot of people make when choosing gluten-free alternatives it that it is going to be healthier than the wheat varieties, but as this has three different raising agents and the dehydrated vegetables I would be tempted to say it may be easier and tastier possibly better for your health to make savory muffins from scratch using fresh ingrediants.
Do try these, but they are not really suitable, well financially for me at least as a good go-to-snack.
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