Buy props used in MaryJane’s books and magazine!
5% of profits will benefit www.firstbook.org, a non-profit that provides new books to children from low-income families throughout the U.S. and Canada.
Here’s how:
MaryJane will post a photo and a description of a prop and its cost along with a few details as to its condition here: https://shop.maryjanesfarm.org/MaryJanesCurations. It’s a playful way to be the new owner of a little bit of farm herstory.
Wow, this looks like a perfect Fall delight for a cool crisp morning. You know what else? It would most likely make one mini loaf of bread for my idea I sent this week. I need to try it out in my mini loaf pan. The only thing I would change is I like to always keep the skins on my apples because all the nutrition is there. That is what my Dad would say and since he set the “tradition” on apple eatin’ , I’m stickin’ to his recommendations! Right Pop?
Ha! I like your Pop’s tradition, Winnie. I think I will try this in my donut pans. Or, maybe put some as donuts pan and some in as muffins. That way I can eat mo… er, I mean, make a fair assessment of each.
If I go to my Daughters down South for Thanksgiving I will make these and take them down for our breakfast on Thanksgiving morning and will make some scrambled eggs to go along. She will be so busy Nice to think about until then.
Thank you
Mary Jane
This recipe sounds wonderful and right in apple season. One question, would it work with regular baking mix. That is what I have on hand and don’t have a problem with gluten.
Here’s what my DIL, MaryJanesFarm food guru had to say:
We didn’t test this recipe with regular baking mix. Generally, gluten-free recipes have a higher liquid to flour ratio, so I would recommend starting with less buttermilk than this recipe calls for, and adding until the consistency looks right. If you try it, let us know how it turns out!
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Hi I was just wondering what the ratio of liquid to flour in gluten-free recipes are on an average as compared to regular baking mixes…1-1 or less or more.
Exhchange rate bit high lately to order your mix across border & haven’t found natural wellness or food store that carries your brand yet but working on having a store do so.
Thank you
I’m not sure I understand your question. Maybe that’s because I don’t have an answer. Doesn’t the recipe tell you flour to liquid ratio?
On previous reply to Joyce, it mentions that gluten-free recipes have higher liquid to flour ratio as compared to regular baking mix recipes…so I wanted to know whether to reduce the liquid content per say 1/4 if a regular baking mix is used compared to gluten-free mix…but that’s ok I’ll try decreasing liquid so 1 cup buttermilk to 1 cup regular baking mix as compared to the recipe having 11/4 buttermilk to 1 cup gluten-free flour( budget mix)
Sorry for confusing question.
Thank you
Christiane
These muffins sound really good and muffins are always a huge hit in our house. I bet these will be perfect for fall. We will definitely be giving these a try.