Muffin Mix
Source of Recipe
Make-A-Mix
List of Ingredients
* Exported from MasterCook *
Muffin Mix #1
Recipe By :Karine Eliason, Nevada Harward & Madeline Westover
Serving Size : 1 Preparation Time :0:00
Categories : Muffin Mixes
Amount Measure Ingredient -- Preparation Method
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8 cups all-purpose flour
3 cups sugar
3 tablespoons baking powder
2 teaspoons salt
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and nutmeg. Mix well. Put in a large airtight container. Label with date and contents. Store in a cool, dry place. Use within 6 to 8 months. Makes about 11 cups of MUFFIN MIX.
Description:
"There is no end to the variety of tempting muffins you can make from
this one mix."
Source:
"Make-A-Mix"
Yield:
"11 cups"
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Per Serving (excluding unknown items): 6020 Calories; 12g Fat (1.7% calories from fat); 104g Protein; 1378g Carbohydrate; 30g Dietary Fiber; 0mg Cholesterol; 8680mg Sodium. Exchanges: 50 1/2 Grain(Starch); 1/2 Fat; 41 Other Carbohydrates.
NOTES :
Nutr. Assoc. : 0 0 0 0 0 0
Nutr. Assoc. : 0 0 0 0 0 0
* Exported from MasterCook *
Apple Muffins (Muffin Mix #1)
Recipe By :Karine Eliason, Nevada Harward & Madeline Westover
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 3/4 cups Muffin Mix #1 -- (see recipe)
1/2 cup chopped nuts
1/2 teaspoon ground cloves
2 cups grated apples
1 egg -- beaten
1/4 cup melted butter -- OR
margarine -- OR
vegetable oil
1 cup milk
Preheat oven to 400 F. Spray muffin pans with vegetable cooking spray. In a medium bowl, combine Muffin Mix, nuts and cloves. Combine apples, egg and butter, margarine or oil and milk in a medium bowl. Add all at once to dry ingredients. Stir until just moistened; batter should be lumpy. Fill prepared muffin pans 3/4 full. Bake 18 to 20 minutes until golden brown. Makes 10 large muffins.
Description:
"The best way to have an apple a day."
Source:
"Make-A-Mix"
Yield:
"10 large muffins"
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Per Serving (excluding unknown items): 243 Calories; 10g Fat (36.4% calories from fat); 6g Protein; 33g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 67mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat.
Nutr. Assoc. : 0 0 0 2068 0 0 0 0 0
* Exported from MasterCook *
Cranberry Cakes With Butter Sauce (Muffin Mix #1)
Recipe By :Karine Eliason, Nevada Harward & Madeline Westover
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 cup fresh cranberries -- chopped
1/4 cup sugar
2 3/4 cups Muffin Mix #1 -- (see recipe)
1 cup sour cream
1 egg -- beaten
1/4 cup butter or margarine -- OR
vegetable oil
1 recipe Hot Butter Sauce -- (see recipe)
Preheat oven to 400 F. Generously grease muffin pans. In a medium bowl, combine cranberries and sugar. Let stand a few minutes. Put Muffin Mix in a medium bowl. Combine sour cream, egg and butter or margarine or oil with cranberry mixture. Blend well. Add mixture all at once to Muffin Mix. Stir until just moistened; batter should be lumpy. Fill prepared muffin pans 3/4 full. Bake 18 to 20 minutes, until golden brown. Serve warm with Hot Butter Sauce. Makes about 10 cakes.
Description:
"Welcome visitors with these pretty little cakes."
Source:
"Make-A-Mix"
Yield:
"10 cakes"
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Per Serving (excluding unknown items): 121 Calories; 10g Fat (72.1% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 44mg Cholesterol; 66mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates.
NOTES : Hot Butter Sauce complements the tart cranberries in this fall dessert. Use your food processor to chop cranberries. For a more intense flavor add 1/3 cup dried cranberries to the batter.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Nutr. Assoc. : 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Melt-In-Your-Mouth Muffins (Muffin Mix #1)
Recipe By :Karine Eliason, Nevada Harward & Madeline Westover
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 3/4 cups Muffin Mix #1 -- (see recipe)
1 egg -- beaten
1 cup milk
1/2 cup butter or margarine -- melted
or 1/2 cup vegetable oil
Preheat oven to 400 F. Spray muffin pans with vegetable cooking spray. Put Muffin Mix in a medium bowl. Combine egg, milk and butter, margarine or oil in a 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 to 20 minutes, until golden brown. Makes 10 large muffins.
CORNMEAL MUFFINS: Decrease Muffin Mix to 2 1/4 cups. Add 1/2 cup cornmeal.
BUTTERSCOTCH-PECAN MUFFINS: Melt 6 tbsp butter in saucepan. Stir in 6 tbsp brown sugar. Place 1 tbsp of brown-sugar mixture and 2 to 3 pecans in bottom of each muffin cup. Fill cups 3/4 full with batter.
DRIED FRUIT MUFFINS: Add 1 cup chopped dried fruit (apricots, cherries, peaches, blueberries, pineapple, strawberries) to liquid ingredients.
FRESH PEACH MUFFINS: Gently fold 1 cup diced fresh peaches into batter before filling muffin pans.
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 pans.
CRANBERRY-NUT MUFFINS: Gently fold 1 cup chopped fresh or frozen cranberries, 1/2 cup chopped nuts and 3 tbsp sugar into basic muffin batter just before filling muffin pans.
Description:
"A delicious addition to any meal."
Source:
"Make-A-Mix"
Yield:
"10 large muffins"
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Per Serving (excluding unknown items): 104 Calories; 11g Fat (89.7% calories from fat); 2g Protein; 1g Carbohydrate; 0g Dietary Fiber; 49mg Cholesterol; 113mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 2 Fat.
Serving Ideas : Serve for breakfast with bacon and eggs.
Nutr. Assoc. : 0 0 0 0 0
Recipe
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