Taking on a home baking project can be a rewarding and fun way to experiment in the kitchen.
After all, it’s exciting to show off a made-from-scratch birthday cake orchocolate chip cookiesto friends.
That’s when a high-quality, multipurpose baking mix comes in handy.
Photos by brands. Design by Eat This, Not That!
You’ll also find your classic white andchocolate cakemixes and a few cookie andbrowniemixes.
The beauty is that you need one bowl, one spoon, and a baking pan or sheet.
I’ve personally baked with and tasted five of the most popular baking mixes from leading brands.
Lizzy Briskin for Eat This, Not That!
They’re lighter colored than other muffins and have a flatter, bumpier, and overall less uniform top.
However, the overly artificial banana taste is not for me.
These muffins tasted more like banana-flavored Laffy Taffy than freshly baked banana bread.
Lizzy Briskin for Eat This, Not That!
I was disappointed because I like the classic Jiffy mix for Saturday morning pancakes.
It gets its fruit flavor from dried bananas and artificial flavorings.
The look:These were the most uniform muffins I baked.
Lizzy Briskin for Eat This, Not That!
They rose evenly and formed nearly identical domes on top.
The edges turned slightly darker and crisper, while the top stayed golden and light.
The taste:These muffins were tasty but quite sweet.
Lizzy Briskin for Eat This, Not That!
They were sweeter than I like and would be more of a dessert than a breakfast item for me.
These biscuits didn’t rise or change shape much in the oven.
The look:I made drop biscuits with the Wegmans mix, which came out lumpy and uneven.
Lizzy Briskin for Eat This, Not That!
They did take on a nice golden color, however.
Nevertheless, they still tasted great.
I love blueberry muffins, so I added frozen wild blueberries to my batter.
The taste:These blueberry muffins had a springy, airy texture and held their shape well.
