Organic Muffin & Pancake Mix
$14.00 – $85.00
Our Organic Muffin and Pancake Mix (with flax seed) is a very convenient way to have healthy, fresh, delicious baking in your kitchen without any hassle. Made without GMOs, additives, preservatives, artificial colors, flavours or hydrogenated oils. The mix is an incredibly versatile mix that can be used for making muffins, pancakes or waffles. And it is very simple and easy to use.
7 Wholesome Organic Ingredients. Pure and Simple.
Organic Whole Wheat Flour, Organic Unbleached All Purpose Flour, Organic Oat Flakes, Organic Flax Seed, Non-Alum Non-GMO Baking Powder, Baking Soda, Sea Salt
An Easy and Delicious Mix For Muffin, Pancakes, Or Waffles
This mix is "bomb-proof" and for this reason, it's been one of our best selling products for over 15 years. It's tried, tested and true! Our family loves this mix and we take it with us everywhere we go- from West Coast sailing trips to camping in the mountains, and on family vacations to the cabin.
For amazing fresh muffins, have fun and add your favourite chopped fruit (apple, banana, raisins, etc.) or berries or nuts or a combination to this mix along with a few additional simple ingredients and enjoy the amazing healthy and flavourful results!
This mix is so simple to use that it's a wonderful way to introduce your kids to baking, and the results are always impressive. The same can also be said for the hearty farm-style pancakes and waffles made from this mix. Just follow easy instructions on the package, and the results will always be tasty. For our classic muffin recipe, click here. For our farm style pancake or waffle recipe, click here.
Our Organic Muffin and Pancake Mix with flax seed is a source of iron and fibre. Made in a nut and peanut free environment with no traces of soy or dairy.
Lemon Raspberry Muffins
We love berry muffins so often double the recipe! These are so easy to stir up and bake!
1 lemon (juice and grated rind)
1 1/2 cups raspberries
1/2 cup sugar
2 cups Highwood Crossing Organic Muffin and Pancake Mix
1 cup milk
1/3 cup Highwood Crossing Organic Canola Oil
1 egg
1 teaspoon vanilla
Grate the lemon, removing all the rind, and then juice. Put rind in a large bowl and juice in a liquid measure. Add sugar to rind along with Highwood Crossing Muffin and Pancake Mix. Top up the lemon juice with milk to make 1 cup. Add canola oil, egg, and vanilla. Mix well. Toss fresh or frozen raspberries with the dry mixture, and slowly add the egg mixture. Mix gently and put into a greased or papered muffin tins.
Bake at 400°F for 20 minutes.
Makes 12 large muffins
