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    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.



 

 

 


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