I've recently started eating gluten-free, and this was my first try with a GF muffin mix. I added between 1-1.5 cups of fresh-frozen raspberries. I didn't bother to thaw them, just threw them into the batter, then sprinkled a little Sugar in the Raw on the tops. The muffins took longer to bake (probably because the frozen fruit made the batter cold), but they turned golden and came out moist. I like a heartier muffin, so might try adding some sunflower seeds next time. I'd buy this mix again.Get more detail about Namaste Foods, Gluten Free Muffin Mix, 16-Ounce Bags (Pack of 6).
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