Ok y’all, I must say I’m kind of proud of myself for figuring this out on my own. The other day I made a yummy juice with oranges, grapefruit, and cucumber. I didn’t want to waste all that pulp and thought it would make some tasty muffins. I didn’t have any gluten free flour in my pantry, but I did spy some GF pancake mix. I figured, what’s the worst that could happen? I try to make muffins with pancake mix and they suck so I toss them. Or they make really cute muffin-shaped panckes.
I followed this basic fruit + muffin recipe from smitten kitchen, just subbed the flour for pancake mix and omitted the baking powder and baking soda. They turned out just fine! The only thing I didn’t love were the bites of muffin that had too much grapefruit — it was just too bitter. Here’s the recipe. (Sorry I don’t have any pretty pictures for you… I don’t care enough today to drag out my big camera. 😉 )
Pancake Mix Muffins
Time: 25-30 min
- 1 C fruit pulp
- 2 eggs
- zest of 1 orange
- juice of 1 orange
- 1 tsp vanilla
- 2/3 C sugar
- 1/3 C oil
- 1/2 tsp salt (if you want)
- 1.5 C pancake mix
- Preheat oven to 350*.
- Mix all the wet ingredients together until well combined.
- Add pancake mix a little at a time, stirring until just combined.
- Scoop into muffin tin and bake in the middle of the oven until a toothpick comes out clean. About 25-30 min.
I’d imagine you could sub any pulp and they would be yummy. I made another batch with apple pulp and cinnamon (no zest or juice of orange), they were quite good, too!