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

variations:

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.