Savory Herb Butter Dinner "Roll" Muffin Mix-in-a-Jar ~ Free Printable Recipe Kit {with GF Option}

Bread, butter, herbs and a splash of cheese. I think that says it all. It does for our family! As our daughter has needed to remove gluten from her diet, my bread making had lost its luster (I find it easier to just cook the same for everyone). And then one fine day, "these" were born (which can be made successfully with regular flour or gluten-free flour)! Our herbed butter muffins can be used in lieu of a dinner roll and would also be a wonderful breakfast/brunch addition when you want that savory taste. They are perfect with soups to round out the menu or consider setting out a basket of these hot "rolls" at your next BBQ!



And, as you all know, I love make-ahead mixes for their convenience! Therefore, I prepared these for the pantry (because they are very much worth it-- especially for an impromptu meal!). They are also quickly made while you have out all the ingredients. It is especially simple with our printable recipe kit which includes the directions, a set of jar labels and instruction labels. I like to prepare 6 jars at a time but larger families may want to make a dozen of them. 

Note to GF households: The gf flour that I use for our baking is this Better Than Cup for Cup Blend. I make 30 cups at one time (there is an Excel spreadsheet at the website and you can customize the amount you want to make) and keep it in a large pantry jar. This makes for quite a convenient and thriftier mix when you make your own. To purchase small bags is just too expensive.

To Make the Mix ~

Place inside a quart-sized jar the following ingredients:

• 3 c. all purpose flour (or GF flour blend which includes xanthum gum)

• 2 1/2 tsp. baking powder

• 1 tsp. sea salt

• 1 tsp. herb seasoning (i.e. Braggs, Mrs. Dash, or my favorite -- Tinderbox Herbal Sprinkle*)

• 1 tsp. dried chives

• 1/3 c. sugar

* Note: Tinderbox Herbal Sprinkle is an Australian product that a friend of mine gave me and I am addicted! I have no idea if these are sold in the United States but do give it a try should you find it! Freshly chopped herbs from the garden would also work wonderfully, up the amount to 1 tbsp., if you do so!

Once the first five ingredients are measured into the jar, carefully stir contents inside with a butter knife to distribute the baking powder, salt and spices (this will also allow more room for the sugar as it will compact the mixture down). Place lid firmly back on jar and give it a good shake for a final blend. The mix is now complete. Simply label and attach the directions to the muffin mix (found on our printable below).

To Prepare the Herb Dinner "Roll" Muffins  ~

Preheat oven to 400 degrees Fahrenheit (you may want to try 375 if using GF flour blend).

Mix together in a medium mixing bowl:

• 2 eggs, beaten

• 1 c. milk

• 1/2 c. butter, melted

• Add prepared muffin mix and stir until just combined (batter will be thick).

• Add 1/4 c. parmesan cheese, shredded mozzarella cheese or your favorite cheese blend and stir until just combined. Do not over stir as it will result in tougher muffins.

• Divide batter evenly into 12 lined/greased muffin cups and bake for 16-18 minutes or until golden brown (and/or toothpick inserted inside comes out clean).

The gluten-free flour blend I use gives them a nice rustic appearance. The regular flour will resemble more of a smooth muffin.

Like I have mentioned before, the nice thing about making your own mixes is that you can control the quality of ingredients. Instead of iodized table salt, we can use sea salt or the Himalayan pink salt. Instead of baking powder laden with cancer causing aluminum, we can choose the "clean" version. The best part is that our mixes don't include artificial anything!

This is a wonderful way to stock your pantry! In fact, you may also be interested in our Cornbread Mix-in-a-Jar and our favorite Oatmeal Muffins Mix-in-a-Jar recipe kits. 

When making up pantry mixes, here are a few ways to avoid mess and waste:

• Being that the ingredients you are using are dry, simply wipe off spoons and measuring cups immediately and put them away. No need to add them to that pile of dirty dishes! This makes clean up a breeze!

• When printing out our recipe kits, in order to save on ink, just wipe out the jar when it is empty and place it right back in the original spot on the pantry shelf. When you use up your last mix, refill all your jars with the ingredients. This way you save on ink and pasting each time.

• When making up the mixes, I timed myself on each jar (without rushing, I promise) and it came out to only 3-minutes per jar! That is quicker than driving to the store, waiting in line and purchasing a boxed mix (plus you are getting a superior product). Don't underestimate the savings and convenience of the make-your-own-mixes.

HERE is our printable recipe kit that you may want to add to your recipe book. Happy pantry building, ladies! P.S. Please do let me know if any of you download this kit, I am curious how many enjoy these types of pantry projects! 

"Go thy way, eat thy bread with joy...

for God now accepteth thy works."

~ Ecclesiastes 9:7

This post may be shared with some or all of the following link-ups: The Art of Home-Making Mondays, Modest Mom Monday's, Monday's Musings, Make Your Home Sing Monday, Good Morning Mondays,  The Scoop, Titus 2sdays, Titus 2 Tuesdays, Roses of Inspiration, Tuesdays with a Twist, Raising Homemakers, Wise Woman Link Up, Homestead Blog Hop,  Wow Us Wednesdays,  Coffee and Conversation, Homemaking Thursdays, Home Sweet Home, Our Simple Homestead, From the Farm Blog Hop, Front Porch Friday Blog Hop, Awesome Life Friday Link Up, Five Star Frou Frou Friday, Simply Natural Saturdays and Clever Chicks Blog Hop. Thank you lovely ladies for hosting these.

Oatmeal Muffin Mix-in-a-Jar ~ Free Printable Recipe Kit

'"How fast Duchess is eating!" thought Ribby to herself,

as she buttered her fifth muffin."

~ Beatrix Potter, The Tale of the Pie and the Patty Pan 

Welcome to our Saturday morning staple, hot coffee and warm muffins! These golden treats are quite addictive, especially when you know there isn't an ounce of white flour or sugar in them (since you know they are healthy, you may find yourself eating more ~ ahem). They are sweetened with honey and taste deliciously moist!

This is such a low maintenance breakfast, especially when you prepare a batch as pre-made pantry mixes. This is quickly made while you have out all the ingredients! It is especially simple with our recipe kit which includes the directions, jar labels and instruction labels. I like to prepare 6 jars at a time but larger families may want to make a dozen of them. What is also nice is that if time is really critical, you can just dump the batter into an 8 by 8 pan for less labor. 

To Make the Mix ~

Place inside a quart-sized jar the following ingredients:

• 3 c. oatmeal

• 2 tsp. baking powder

• 1 tsp. sea salt

• 1/2 tsp. cinnamon

Place lid firmly back on jar and give it a good shake for a final blend. The mix is now complete. Simply label and attach directions to the oatmeal mix (our short cut direction labels are found on the printable). 

To Prepare the Muffins and/or Baked Oatmeal Dish ~

Preheat oven to 350 degrees Fahrenheit.

Mix together in a medium mixing bowl:

•  ½ c. oil (we like to use sunflower oil or coconut oil)

• 2 eggs, beaten

• ½ c. honey 

• 1 c. milk 

• oatmeal muffin mix

Stir ingredients together until combined.

~~ Divide mixture into 12 lined/greased muffin cups and bake for 350 degrees for 20-25 minutes or until golden around sides.

OR

~~ If in a hurry, pour mixture into greased 8 by 8 dish and bake at 350 degrees for 30-35 minutes until golden brown and set.

The nice thing about making your own mixes is that you can control the quality of ingredients. Instead of iodized table salt, we were able to use the healthy Himalayan pink salt. Instead of baking powder laden with cancer causing aluminum, we can choose the "clean" version. Instead of sugar in the recipe, we are able to use honey this time. It is a win-win and a wonderful way to stock your pantry!

My husband loves to take them out on the tractor with him as they keep him feeling full and satisfied in the early morning. Delicious and nutritious! HERE is our printable recipe kit that you may want to add to your recipe book. Happy pantry building, ladies! P.S. Please do let me know if any of you download this kit, I am curious how many enjoy these types of pantry projects! :)

"She also rises while it is yet night,

And provides food for her household..."

~ Proverb 31:15

You may also be interested in:

Cornbread Mix-in-a-Jar

GF Pizza Crust-Mix-in-a-Jar

This post may be shared with some or all of the following link-ups: The Art of Home-Making Mondays, Modest Mom Monday's, Monday's Musings, Make Your Home Sing Monday, Good Morning Mondays,  The Scoop, Titus 2sdays, Titus 2 Tuesdays, Roses of Inspiration, Tuesdays with a Twist, Raising Homemakers, Wise Woman Link Up, Homestead Blog Hop,  Wow Us Wednesdays,  Coffee and Conversation, Homemaking Thursdays, Home Sweet Home, Our Simple Homestead, From the Farm Blog Hop, Front Porch Friday Blog Hop, Awesome Life Friday Link Up, Five Star Frou Frou Friday, Simply Natural Saturdays and Clever Chicks Blog Hop. Thank you lovely ladies for hosting these.

Cornbread Mix-in-a-Jar ~ Hostess Gift ~ Prepare Your Own Pantry

"Laura peeked, and hid, and peeked again, while the Indians ate the cornbread that Ma had baked. They ate every morsel of it, and even picked up the crumbs from the hearth…. when every crumb of cornbread was gone, the Indians rose up."

~ Laura Ingalls Wilder, Little House on the Prairie

Our family is going to be having some extended overnight guests and I love preparing in advance for them. One thing that always goes with the cooler weather (which is also economical) is bean dishes and soups. Cornbread is the quickest way to get a fresh "bread" to the table which compliments these foods. This is where a homemade mix comes in handy! It only takes a few minutes to make...

Prepare For Your Pantry:

Convenience mixes is another wonderful way of stocking your pantry. Simply prepare an assembly line of clean jars and start measuring. Being this recipe includes some whole wheat flour, try and use the mixes up within 6 months (visit our shelf life basics post for more information). 

Happy Hostess Gift:

This would also make a helpful hostess gift if decorated with ribbons and cute labels. We are sharing our printable HERE which features round labels and a direction label which can double as a gift tag, etc.

You may also be interested in these fun and sweet "happy harvest gifts".

Home Education/Crafting with Children:

Children would also enjoy making these and can decorate them (art) and make their own direction labels (copywork). Little ones can practice hand/eye coordination by cutting and pasting our labels (basic skills). This would give you a fun but useful home economics, math (fractions when measuring) and craft lesson for your homeschool.

How to Make:

It is important to use the wide-mouth jars because you will need to pack the ingredients down as you go and most hands won't fit into the smaller openings. Also, the ingredients may not fit in a regular-mouth jar.

Note: An all-purpose gluten-free flour mix can be substituted for the all purpose and whole wheat flours in this recipe however because of the different volume of flour, mixes made with GF flour may require a larger jar.

Direction label for quart sized jar.

For quart sized jars (which makes a 9 by 13 inch pan of cornbread), add the following to a clean jar (shake gently to settle each layer) ~

• 1 c. Organic cornmeal
• 1 c. all purpose flour (unbleached is best)
• 2 tbsp. baking powder
• 1 tsp. fine sea salt
• 1 c. whole wheat flour 
• Pack ingredients down until firm then continue to add:
• 1 c. all purpose flour 
• ¾ c. cane sugar (use the natural sugar for the light brown color)
• Pack down as you add the sugar and there should be just enough room.
• Attach label and instruction tag.

Direction label for pint sized jar.

For pint sized jars (which makes an 8 by 8 inch square pan of cornbread), add the following to a clean jar (shake gently to settle each layer) ~

• 1/2 c. Organic cornmeal
• 1/2 c. all purpose flour
• 1 tbsp. baking powder
• 1/2 tsp. fine sea salt
• 1/2 c. whole wheat flour
• Pack ingredients down until firm then continue to add:
• 1/2 c. all purpose flour
• 3/8 c. cane sugar (use the natural sugar for the light brown color)
• Pack down as you add the sugar and there should be just enough room.
• Attach label and instruction tag.

Options:

You can add the ingredients in a different order providing you pack them down half way. I do suggest closing with sugar because it is more sturdy and packs down the best at the very end (flour would make a mess if added last).

Printables:

We are sharing a set of printable tags and labels for you to be creative with. Simply download from HERE and print. The cute corn graphic is courtesy of the Graphics Fairy. 

You will find the original recipe for the cornbread in a printable version here in case you would like to add to your recipe book or give with your hostess gift.

Notes: 

• Everything will fit perfectly if packed tight enough.

• If giving them as gifts, consider the sizes of the family when deciding which jar to use.

• Make sure you attach the proper instruction tag for the proper sized jar.

• You will find other printable homemaking projects here.

• Homemaking is a lot of fun. I encourage you to give it a try! :)

All the fine print. This post may be shared with some or all of the following link-ups: The Art of Home-Making Mondays, Modest Mom Monday's, Monday's Musings, Make Your Home Sing Monday, Good Morning Mondays,  The Scoop, Titus 2 Tuesdays, Tuesdays with a Twist, Raising Homemakers, The Homesteader Hop, Wise Woman Link Up, Homestead Blog Hop,  Wow Us Wednesdays,  Coffee and Conversation, Homemaking Thursdays, Home Sweet Home, Our Simple Homestead, Awesome Life Friday Link Up, Five Star Frou Frou Friday, and Shabbilicious Friday. Thank you lovely ladies for hosting these. This post may contain affiliate links (which are merchant links that help to support this site at no additional cost to you if you purchase an item through them).

Garlic and Cheese Bread Twist ~ A Loaf to Love!

If you love a good, cheesy loaf of garlic bread, then I encourage you to continue reading! Using your favorite bread recipe, just add a few extras to make your basic loaf into something special. Have I mentioned how delicious it is when hot and slathered in butter?

First off, prepare your favorite bread dough. Ours is a whole wheat blend with a few added seeds (flax and chia) for that hearty chewiness. I don't know if they retain their nutritional value when baked but it's worth a try! The dough has already risen once at this point...

Now, roll it out into a rectangle on an oiled surface (as if you are making cinnamon rolls). I would say about 12 by 9 inches but it really doesn't need to be precise.

Next, smear about 1/8 cup of melted butter across the dough. This is one of those approximate recipes so if it looks like it needs more, put more. If it looks like too much, then cut back. You just want to cover the dough with a coat of butter.

Mince about 2 - 3 cloves of fresh garlic. If you don't have a garlic press, you may want to consider purchasing one. They make the world of garlic so simple because you don't have to peel them first, just pop in and press! Evenly spread (or smear, rather) the minced garlic across your buttery dough.

Sprinkle with shredded mozzarella cheese, about a cup (or to generously cover dough). I wouldn't use the pre-shredded stuff because of all the anti-caking agents which hinder your cheese from melting nicely.

Gently roll the dough into a log (using the longer length end). When you reach the end, pinch the dough sides together to keep them together. 

Carefully move the dough log onto a greased cookie sheet and hope that it fits!

Cut across the middle of your dough with a pizza cutter. Leave one end of your log uncut by 1/2 inch.

Here is where it gets a bit messy. Carefully open up the dough on each side to expose the middle cheese part.

Twist the two pieces of dough, up and under each other (while trying to keep the cheese part opened and faced up) until you get to the end. Pinch the ends together and fold under to seal them. Don't worry if it comes out messy, it will still taste good! At this point, you may sprinkle on some grated parmesan cheese and cover with a cloth. 

Let dough rise one hour. Bake in a preheated oven at 400 degrees until golden brown (about 15-20 minutes though each oven and bread dough is different). 

Before removing from the oven, check the bottom with a spatula to make sure it is golden brown as well. If it is, then it is ready! After about 5 minutes (when bread has settled), you can carefully move it to a cooling rack. Serve with hot soup and a green, leafy salad… 

"Give us this day our daily bread."

~ Matthew 6:11

This post may be shared with some or all of the following link-ups: The Art of Home-Making Mondays, Modest Mom Monday's, Homestead Barn Hop, Monday's Musings, Titus 2sdays, Titus 2 Tuesdays, Teach Me Tuesday, Raising Homemakers, Make Bake Create, Wise Woman Link Up, Christian Homemaking, Wow Us Wednesdays, Wildcrafting Wednesday, The Scoop, So Much at Home, Homemaking Thursdays, Hearts for Home Thursdays, Growing in Grace Thursdays, Home Acre Hop, From the Farm Blog Hop, Farmgirl Friday, Front Porch Friday Blog Hop, Simple Meals Friday, Cultivate Nourishing and Clever Chicks Blog Hop. Thank you lovely ladies for hosting these. I learned how to make this garlic cheese twist from dear, Marmee.

Golden "Company" Cornbread ~ Printable Recipe

"Ma rolled up her sleeves and washed her hands and mixed cornbread,

while Mary brought the wood and Laura set the table."

~ Laura Ingalls Wilder, Little House on the Prairie

This is our *all time family favorite* cornbread recipe which is so simple to make since you are placing everything inside one bowl (love those kind). It is hard to believe that I used to spend money on mixes! Here is how we prepare it:

"They talked about spareribs, and turkey with dressing, and baked beans,

and crackling cornbread, and other good things."

~ Laura Ingalls Wilder, Farmer Boy

Place in a large mixing bowl the following dry ingredients (then stir):

• 1 c. Organic cornmeal
• 1 c. whole wheat flour
• 2 c. all purpose flour
• 3/4 c. sugar (You can also get away with using 1/2 c. sugar but it is not as sweet or 1/2 c. honey can be substituted but cornbread will be more dense.)
• 2 tbsp. baking powder
• 1 tsp. salt 

Once the dry ingredients are stirred, add the following:

• 1/2 c. oil (We use sunflower or grape-seed oil.)

And:

• 4 eggs

Lastly:

• 3 c. milk (I used the same glass container for the oil so pardon the weird oily milk look.)

Stir all ingredients together until smooth with a wire whisk to break up any clumps.

Pour mixture into a greased, 9 by 13 inch pan. Place in a preheated oven at 350 degrees and bake for approx. 35 minutes. When toothpick in center comes out clean (and top is golden brown) then it is ready. Let it sit a few minutes prior to serving to make sure the cornbread has set.

Note: Cornbread goes great with beans for a frugal and filling meal.

You may also be interested in our Cornbread Mix-in-a-Jar kit!

* HERE is a printable recipe should you like to add it to your Recipe Book *

"In the middle of the table she set a milk-pan full of beautiful brown baked beans, and now from the oven she took the square baking-pan full of golden corn-bread. The rich brown smell and the sweet golden smell curled deliciously together in the air."

~ Laura Ingalls Wilder, Little House on the Prairie