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    ABC Muffin Master Mix


    Source of Recipe


    JG

    List of Ingredients




    A-B-C Muffin Master Mix

    18 cups flour
    5 cups sugar*
    2 1/4 cups buttermilk blend or non fat dry milk
    6 Tb baking powder
    2 Tb baking soda
    2 Tb salt
    3 Tbsp ground cinnamon
    3 tsp ground nutmeg

    * or equivalent substitute

    Recipe



    Stir together well, breaking up lumps.

    Store in a large airtight container labeled with the date and contents in a
    cool, dry place.
    Shelf life: 6 to 8 months.
    Makes enough for about 5 batches of 24 muffins each.

    If desired, sugar can be omitted then stir in 1 cup honey for every 24
    muffins as you make them.

    TO MAKE 24 REGULAR SIZED MUFFINS:
    Preheat oven to 400°.

    Coat muffin tins with an oil/lecithin mixture, grease with shortening or
    butter, or spray with cooking spray.

    In a large bowl, beat:
    4 eggs
    3 tsp. vanilla
    2 cups water
    1 cup oil*

    * or butter this measurement is up to your tastes and desires. We find them
    perfectly acceptable without ANY fat, but any amount of oil can be added up
    to one cup.

    Stir in 5-1/2 cups muffin mix and any additional ingredients (listed on
    chart) just until moistened. The batter should be lumpy.

    Fill muffin tins 3/4 full. Bake for 18 to 20 minutes, or until muffins are
    golden brown.

    Muffins freeze well.
    To reheat frozen muffins, microwave on high for 30 seconds per muffin.

    These two toppings would go well with almost any of the ABC muffins.
    Sprinkle mixture atop uncooked muffins before popping them into
    preheated
    oven:

    STREUSEL TOPPING for 24 muffins:
    Mix together:
    1 cup sugar
    1 tsp. cinnamon
    2/3 cup flour
    cut in 1/2 cup cold butter until mixture is crumbly.

    CRUNCHY TOPPING for 24 muffins:
    Mix together:
    1 cup rolled oats
    1 cup flour
    1/2 cup brown sugar
    2 tsp. ground cinnamon
    cut in 1/2 cup softened butter with fork or pastry cutter until crumbly

    TYPE OF MUFFIN:
    Ingredients to add to mix before baking:

    APPLE MUFFINS:
    3 cups raw grated apples
    1 tsp. gr. cloves
    1 cup nuts or raisins

    sprinkle with cinnamon and sugar mixture before baking

    APPLESAUCE MUFFINS:
    1 cup applesauce omit oil

    APRICOT MUFFINS:
    1 cup chopped dried apricots

    BANANA MUFFINS:
    2 mashed bananas
    1 cup walnuts (optional)

    BLUEBERRY MUFFINS:
    2 cups fresh or frozen rinsed blueberries

    BRAN MOLASSES MUFFINS:
    Use only 3 cups of muffin mix.
    Stir in:
    4 cups bran cereal
    1/2 cup molasses
    1 cup raisins

    BUTTERSCOTCH MUFFINS:
    2 (12 oz.) bags butterscotch chips
    1 cup chopped nuts

    CARROT MUFFINS:
    2 cups grated carrots
    1 cup raisins
    1-1/2 tsp. allspice

    CASHEW MUFFINS:
    2 cups unsalted coarsely chopped cashews

    CHERRY MUFFINS:
    2 cups fresh or dried pitted cherries

    CHOCOLATE CHIP FUDGE MUFFINS:
    1-1/2 cups cocoa
    1/2 cup sugar
    3 cups mini chocolate chips

    COCONUT MUFFINS:
    3 cups toasted flaked coconut
    reserve some to sprinkle on the top

    CRANBERRY ORANGE MUFFINS:
    2 cups chopped fresh or frozen cranberries
    1 cup nuts
    1/2 cup orange juice
    2 Tb. orange peel

    CURRANT MUFFINS:
    1-1/2 cups currants
    1 cup chopped nuts

    DATE MUFFINS:
    1 cup chopped dates
    1 cup chopped nuts

    EGGNOG MUFFINS:
    4 tsp. rum extract
    2 cups eggnog (omit water from recipe)
    before baking, top with mixture of:
    2 Tb. sugar
    1 tsp. nutmeg
    1/2 tsp. cinnamon

    FIG MUFFINS:
    2 cups dried chopped figs
    1 c. chopped walnuts

    FRUIT MUFFINS:
    2 cups dried diced fruit

    GARDEN FRESH MUFFINS:
    1 cup grated carrots
    1 cup grated zucchini
    1/2 tsp. ground cloves

    GINGERBREAD MUFFINS:
    2 Tb. ground ginger
    1/2 cup molasses
    2 cups raisins

    GRANOLA MUFFINS:
    reduce muffin mix to 4 cups and add:
    1-1/2 cups granola
    Top with additional granola before baking

    GRAPENUTS MUFFINS:
    reduce muffin mix to 4 cups and add:
    2-1/2 cups grape nuts
    1 tsp. allspice

    HAZELNUT MUFFINS:
    2 tsp. ground cardamom
    2 cups chopped hazelnuts

    INCREDIBLE CREAM CHEESE MUFFINS:
    combine:
    2 (8 oz.) packages cream cheese
    1/2 cup sugar
    2 eggs
    Drop this mix by Tb. onto top of muffins before baking

    JAM MUFFINS:
    1-1/2 cups jam or preserves
    (strawberry, raspberry, blackberry, cherry)
    1 cup chopped nuts (optional)

    KISSES AND HUGS MUFFINS:
    1-1/2 cups cocoa
    1/2 cup sugar

    After filling muffin tins 3/4 full, drop one Hershey's kiss into the
    center
    of each muffin, pushing down slightly until kiss is covered. Ice cooled
    muffins with confectioners sugar and water glaze.

    LEMON MUFFINS:
    omit 1 cup water and replace with 1 cup lemon juice
    use 4 eggs
    1/2 cup chopped nuts

    LEMON POPPY SEED MUFFINS:
    2 packages (3.4 oz each) instant lemon pudding mix
    2 Tb. poppy seeds
    use 4 eggs
    omit 1 cup water and replace with 1 cup lemon juice

    MANDARIN MUFFINS:
    1 (11oz) can mandarin oranges chopped and undrained
    reduce water to 1 cup
    1-1/2 cups shredded carrots

    MAPLE MUFFINS:
    6 Tb. maple syrup
    reduce water to 1-1/2 cups

    MARMALADE MUFFINS:
    1-1/2 cups orange marmalade
    1 cup chopped nuts (opt)
    1 cup orange juice (omit 1 cup of the water)

    MINCEMEAT MUFFINS:
    1-1/2 cups mincemeat

    OATMEAL MUFFINS:
    reduce muffin mix to 4 cups and add:
    1 cup oats
    use 4 eggs up to
    2 cups raisins or grated apples

    ORANGE MUFFINS:
    2 cups sour cream
    1 cup nuts or coconut (opt)
    2 cans (11 oz. each) mandarin oranges, drain
    use 4 eggs

    PEACH MUFFINS:
    2 cups fresh or one large can (drained) chopped peaches

    PEANUTTY MUFFINS:
    3 cups peanut butter chips
    1/2 cup chopped peanuts

    PEANUT BUTTER BANANA MUFFINS:
    1 cup peanut butter
    1/2 cup chopped peanuts
    3 mashed bananas

    PEANUT BUTTER AND JELLY MUFFINS:
    1 cup peanut butter
    1/2 cup chopped peanuts
    drop 1 Tb. jam into each muffin before baking.

    PEAR MUFFINS:
    2 cups fresh or one large can (drained) chopped pears

    PECAN MUFFINS:
    2 cups chopped toasted pecans
    1 tsp. maple extract

    PINEAPPLE CARROT RAISIN MUFFINS:
    1 cup grated carrots,
    1 cup crushed pineapple, drained
    1 cup raisins
    1 cup walnuts, chopped (optional)

    PINEAPPLE MACADAMIA MUFFINS:
    1 tsp. ground cloves
    1 large can crushed pineapple, drained
    1 jar (7 oz. or about 1 cup) macadamia nuts, chopped

    PLUM MUFFINS:
    2 cups fresh or canned plums, chopped

    PRUNE MUFFINS:
    1 to 2 cups chopped prunes
    1/3 cup poppy seeds

    PUMPKIN MUFFINS:
    2 cups or 1 can solid pack pumpkin
    1 Tb. pumpkin pie spice
    1/2 cup each chopped nuts and raisins

    RASPBERRY MUFFINS:
    2 cups fresh or frozen whole, unsweetened raspberries

    RUM RAISIN MUFFINS:
    3 tsp. rum extract or 3 Tbsp. rum
    before baking, top with mix of:
    2 tsp. sugar
    1/2 tsp. cinnamon
    1/2 tsp. nutmeg

    SESAME SEED MUFFINS:
    1 cup toasted sesame seeds
    before baking, top with mix of:
    1/2 cup nuts
    4 Tb. brown sugar
    4 Tb. sesame seeds
    2 Tb. flour
    1/2 tsp. each cinnamon
    1/2 tsp. nutmeg

    SOUR CREAM MUFFINS:
    omit one cup of the water and add:
    1 cup sour cream
    2 cups nuts
    2 tsp. grated lemon peel (opt.)

    SQUASH MUFFINS:
    2 cups mashed squash
    1 Tb. pumpkin pie spice
    1/2 cup each chopped nuts and raisins

    STRAWBERRY MUFFINS:
    2 cups fresh or frozen strawberries, chopped

    SWEET POTATO MUFFINS:
    1 Tb. allspice
    4 Tb. dry orange peel
    2 cans (10 oz each) sweet potatoes, mashed, well drained (about 2-1/2
    cups)

    TROPICAL TREAT MUFFINS:
    1 cup dried mango or papaya, chopped
    1 cup chopped banana chips or 2 fresh mashed
    1 cup macadamia nuts, chopped
    1/2 cup coconut
    1/2 cup sour cream
    2 tsp. lemon peel, grated

    VANILLA MUFFINS:
    2 packages vanilla chips

    WALNUT MUFFINS:
    1-1/2 cups chopped walnuts

    WHEAT GERM MUFFINS:
    2-2/3 c. wheat germ
    use 4 eggs
    1/2 cup extra water
    before baking, top muffins with mix of:
    1/2 c. wheat germ
    2 Tb. sugar

    YOGURT MUFFINS:
    reduce water to 1-1/2 cups and add:
    2 cartons (8 oz each) yogurt -- plain or flavored

    ZUCCHINI MUFFINS:
    2 cups grated zucchini
    2 Tb. cinnamon
    1 cup chopped nuts (optional)



 

 

 


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