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Homemade Muffin Mix and Variations

Recipe Introduction


MUFFIN MIX
Fort Worth Star Telegram
Yields 11 cups


8 cups all-purpose flour
3 cups sugar
3 tablespoons baking powder
2 teaspoons salt
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg


In large bowl, combine all ingredients. Put in large, airtight
container. Label with date and contents and store in cool, dry place.
Use within 6 to 8 months.


MELT-IN-YOUR-MOUTH MUFFINS


Yields 10 large muffins


2 3/4 cups muffin mix
1 egg, beaten
1 cup milk
1/2 cup butter or margarine, melted, OR 1/2 cup vegetable oil


Preheat oven to 400 degrees. Spray muffin pans with vegetable cooking
spray. Put muffin mix in medium bowl. Combine egg, milk and butter
(or margarine or oil) in small bowl. Add all at once to muffin mix.
Stir until mix is just moistened; batter should be lumpy. Fill
prepared muffin pans 3/4 full. Bake 18-20 minutes, until golden brown.


Nutritional analysis per serving: 250 calories, 11 grams fat, 34
grams carbohydrates, 4 grams protein, 25 milligrams cholesterol, 412
milligrams sodium, 39 percent of calories from fat.

Dried fruit muffins: Add 1 cup chopped dried fruit (apricots,
cherries, blueberries, pineapple, strawberries) to liquid ingredients.


Banana muffins: Mash 1 banana (1/2 cup) and add to liquid ingredients
before adding liquid to muffin mix.


Blueberry muffins: Gently fold 1 cup fresh, frozen or drained canned
blueberries into basic muffin batter just before filling muffin tins.


Cranberry-nut muffins: Gently fold 1 cup chopped fresh or frozen
cranberries, 1/2 cup chopped nuts and 3 tablespoons sugar into basic
muffin batter just before filling muffin pans.





List of Ingredients









Instructions