Easy Directions for Making

Muffins & Scones

For Muffins You'll Need:

Entire bag of Muffin & Scone Mix

6 Tbs. softened butter*
2 eggs, lightly beaten
1/2 tsp. gluten-free vanilla
1 cup milk*

Add-Ins: 3/4 cup of dried fruit, nuts, chocolate chips or other ingredients

Preheat oven to 350 degrees. Line muffin tins with muffin papers. Beat together butter, eggs, and vanilla. Stir in mix and milk. Fold in desired fruits or nuts. Spoon batter into muffin cups and bake 16 minutes or until cake tester comes out clean. Turn onto rack. Cool completely.

May be frozen. Makes 12-15 muffins

*For lactose-free recipe, replace butter with vegetable oil. Use fruit juice in place of milk.

For Scones You'll Need:

Entire bag of Muffin & Scone Mix
1 stick cold, unsalted butter, cut into small pieces
1 egg
1/2 cup buttermilk
OR 1/2 cup milk mixed with 2 tsp. cider vinegar
1/2 cup nuts or chopped, dried fruit
Extra buttermilk (or milk) and sugar for topping

Preheat oven to 375 degrees. Use a fork to cut butter into mix until mixture resembles a coarse meal. Combine egg and buttermilk and add to dry ingredients. Mix until thoroughly combined. Fold in nuts or fruit. Scoop by 1/4-cup measure onto parchment-lined cookie sheets. Brush with buttermilk and sprinkle with sugar.

Bake 15 minutes or until golden.
Makes 15 scones