Making Gluten Free Mixes Better (Betty Crocker Gluten Free White Cake mix)

I discovered a few weeks ago that the Betty Crocker Gluten Free White Cake mix makes a very nice muffin. In that case we added cinnamon to the batter and brown sugar to the top. I didn’t take pictures, but I kept the idea in mind because those muffins tasted better then our regular muffins. This time, I decided to add strawberries and a strawberry glaze so that Anna’s muffins mirrored exactly what we were having. I added about a half cup of strawberries to the dough.

Once the muffins were in the pan, I topped each muffin with a sprinkle of brown sugar, white sugar and cinnamon. I baked the muffins exactly as described on the box. To make the glaze, I pureed six strawberries with a tiny bit of water and a box of powdered sugar. Yummmm…

I tasted a tiny corner of one of Anna’s muffins and once again I felt like her muffins were even better then ours. And, the gluten free mix is healthier too since the carbs come from rice flour. Anna loved her muffins. We don’t share them because this mix is so expensive, but if it weren’t for the price I would use her muffins as our standard every time. Now does the Betty Crocker Gluten Free White Cake Mix make a good white cake? Well, it makes a passable white cake for birthdays, but embellished as breakfast muffins is when this mix really shines.