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Goodbaker mix Recipes

Multigrain Buttermilk-Style Muffins

Using Goodbaker Magic Multigrain Muffin Mix

Easy, quick, and delicious vegan muffins in the style of a sour cream muffin.

buttermilk-style vegan muffin recipe:

In a large bowl, combine:

  • Either use 1-1/2 cups of buttermilk, or use 1 cup of yogurt and 1/2 cup of water.
    (Tip: To make buttermilk, add 2 tablespoons of vinegar or lemon juice to 1-1/2 cup of regular milk, soy milk or rice milk. (We like apple cider vinegar.) Stir and let sit for 5 minutes.)
  • Optionally add 1 tablespoon oil.
  • Combine mix and liquid ingredients following the general instructions.
  • Makes 12 muffins


  • Optionally add up to 1/2 cup chopped nuts or dried fruit, like dried cranberries, raisins, walnuts or pecans (add before the liquids).
  • You can also add up to 2/3 cup of fresh or frozen fruit, such as blueberries, or chopped apples, strawberries, peaches, etc.
  • You can also add up to 1/2 cup granola — if you do, increase the liquid by 2 to 4 tablespoons

for a half recipe:

  • Measure out 1-1/3 level cups of mix (half the bag).
  • Either use 3/4 cup of buttermilk, or use 1/2 cup of yogurt and 1/4 cup of water.
  • Reduce optional add-ins by half.
  • Combine mix and liquid ingredients following the general instructions.
  • Makes 6 muffins.

general muffin instructions:

  • Preheat your oven to 425 degrees.
  • Line your muffin pan with cups, or grease with oil or cooking spray.
  • Place any fruit or nuts in the bowl before the liquids.
  • When combining mix and liquid ingredients in a large bowl, gently mix batter with as few strokes as possible. Use upward, lifting strokes to avoid deflating the batter. It's OK to leave a few lumps. (Over-mixing toughens the batter and causes it to collapse.)
  • Immediately fill the cups to nearly overflowing. (Mound the batter up in the cup.)
  • If desired, dust muffin tops with cinnamon-sugar.
  • Immediately place muffins in oven & reduce heat to 375°.
  • Cook for 20-25 minutes in a conventional oven at 375°. Cook for 15-20 minutes in a convection oven at 350°. Cook for 10-12 minutes in a toaster oven at 325°.
  • Don't forget to lick the bowl! It's perfectly safe because you didn't use raw eggs.

general hints:

  • Oil is optional. If used, it helps to maintain freshness.
  • Unlike conventional recipes, this vegan whole-grain mix rises in the bowl, not in the oven. So you fill the cups full before baking.
  • Avoid letting the batter sit before filling the cups and baking. Get them right in the oven.




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