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    A-B-C Muffin Mix


    Source of Recipe


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    List of Ingredients




    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

    Recipe



    Stir together well -- breaking up lumps
    Store in a large airtight container labeled with the date and contents.
    Store in a cool, dry place.

    Shelf life: 6 to 8 months. Makes enough for about 5 batches of 24
    muffins
    each.

    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:
    3 to 4 eggs
    3 tsp. vanilla
    2 cups water
    UP TO 1 cup oil or butter

    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.

    Topping added before baking
    Streusel Topping:
    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:
    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.


 

 

 

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