Breakfast: Muffin Mix
Source of Recipe
4 on 4
List of Ingredients
(14 Cups Of Mix)
10 c. all-purpose flour
1 1/2 c. sugar
1/3 c. baking powder
1 Tbsp. salt
2 3/4 c. Crisco shortening
(butter flavor preferred)
Recipe
Stir dry ingredients together. With 2 forks or pastry
blender, cut in shortening until mixture is in coarse
crumbs.
Put in sealed container and store at room temperature 6
weeks
or freeze up to 6 months.
Basic Muffins:
3 c. mix, thawed
1 beaten egg
1 c. milk
Combine egg and milk with mix. Stir until moist, batter
will be lumpy. Fill greased muffin cups (cupcake paper may
be
used instead of greasing) 2/3 full. Bake 20 to 25 minutes at
400 degrees. Makes 12 muffins.
Lemon Blueberry Muffins:
1 c. fresh blueberries or
frozen
2 Tbsp. sugar
2 1/2 c. muffin mix, thawed
1/2 tsp. shredded lemon peel
1 beaten egg
2/3 c. milk
Thaw and drain berries if frozen. Combine berries and
sugar. In medium bowl, combine mix and peel. Mix egg with
milk and add to mix. Stir just to moisten (will be lumpy).
Fold in blueberry mix. Fill greased or cupcake lined muffin
pan 2/3 full. Bake 20 minutes at 400 degrees. Makes 12
muffin.
Apple Butter Muffins:
2 1/2 c. muffin mix, thawed
1 beaten egg
2/3 c. milk
1/2 c. chopped nuts
1/2 c. apple butter
Spicy Topping (see recipe)
Put mix in medium bowl. In small bowl, combine egg and
milk. Add all at once to mix and stir just until moistened.
Stir in nuts and fill greased or cupcake lined muffin cups
1/3
full. Top with 2 teaspoons apple butter and fill cups 2/3
full
with remaining batter. Sprinkle with topping and bake 400
degrees
about 20 minutes. Makes 12.
Spicy Topping:
Combine 2 tablespoons brown sugar, 1 tablespoon flour
and 1/4 teaspoon cinnamon. Cut in 2 teaspoons butter or oleo
until crumbly.
|
|
member logon
