Monday, April 4, 2016

April Baking Month: Eatpastry Muffin and Biscuit Mix

When it comes to special diet baking, the more accommodating, the better in my book. Not only do I look for mixes that are gluten and dairy-free, but also seek out ones that are vegan, non-GMO, or multiple allergen-free so that I can share my treats with friends who have various dietary restrictions.

I reviewed EatPastry's chocolate cake mix last month, showcasing it despite the fact that the mix has been discontinued. While doing some "grocery store tourism" over spring break, I stumbled upon two more in the line up: the muffin and buttermilk biscuit mix. What makes this collection of mixes so wonderful is that they are certified gluten-free, non-GMO and vegan. Since they don't call for eggs or egg replacements, the preserve their vegan identity. What stands out to me is that their smaller packaging size means that the resulting amount of baked goods is reasonable- not too much, not too little. 



Muffin Mix

What's cool about Eatpastry's muffin mix is that is is easily customizable to whatever flavors you like. Chocolate chips? Blueberries? Poppyseeds? Mix and match to your heart's content. For testing purposes, I decided to nix mix-ins just to see how the muffins would come out on their own. For preparing the mix, I used canola oil and almond milk.



Each bag makes up six muffins, but I decided to double up on batter to produce a larger muffin, which meant that the dough only rendered three muffins. They came out beautifully, staying in the oven just a little bit longer than the recommended 20 minutes. I loved the sweetness of them and moist texture, which really needed no mix-in to enhance it. I loved them topped with a schmear of almond butter on top for breakfast. Overall I really liked them, and definitely regretted not picking up more pouches at Whole Foods.





Buttermilk Biscuit

For the buttermilk biscuits, the preparation called for non-dairy butter (I used Earth Balance Soy-Free Baking Sticks) and milk (I used almond milk). As it came together, it seemed really dry, so I added a bit more milk to get the batter to stick together to form biscuits. 



I had a really hard time getting the biscuits to form, but eventually made nine out of the mix. Although the instructions called for a twenty minute cook time, I kept them in the oven ten minutes longer because they seemed to take a lot longer to cook. When they emerged and cooled, I sampled one, and loved the buttery, doughy flavor of the biscuit. However, it was super crumbly, which made it hard to eat without making a mess. While they were not the prettiest baked goods I ever made, they were pretty good, and I liked that they were not too labor intensive to make.


I bought both mixes at Whole Foods Market in Charlotte, NC. For more information about Eatpastry, click here.

Disclaimer: This review is current to the original publication date. Updates will be noted. Ingredients and manufacturing processes can change without notice. Each product should be reviewed for individual nutritional needs. Feel free to to contact me with any questions or comments. I was provided samples free of charge from EatPastry but the review reflects my honest opinion. 

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