Muffin Mix
Source of Recipe
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List of Ingredients
8 cups all-purpose flour
3 cups sugar
3 tablespoons baking powder
2 teaspoons salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmegRecipe
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, enough for 4 batches of
muffins.
Use Muffin Mix to make Melt-in-Your-Mouth Muffins and
Zucchini Muffins.
(The original recipe contained 2 tsp. of ground nutmeg.
-jlw)
Melt-in-Your-Mouth Muffins
Adapted from Make-A-Mix
Makes 12 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 400F. Spray muffin pan with nonstick cooking
spray.
Put Muffin Mix in a medium bowl. In a small bowl or
measuring cup,
combine egg, milk and butter. Add all at once to Muffin Mix.
Stir
until mix is just moistened; batter should be lumpy.
Fill prepared muffin pan 3/4 full. Bake 15 minutes or until
golden
brown. Place pan on wire rack for 5 minutes; remove muffins
from pan
and serve immediately, or place on wire rack to cool. These
muffins
freeze well.
VARIATIONS:
Cappuccino Chip Muffins: Add 1 tsp. ground cinnamon and 1
tbsp.
Espresso powder to dry ingredients. Add 1 tsp. vanilla
extract to wet
ingredients. Add 3/4 cup semisweet mini morsels to batter.
Banana Muffins: Add 2 tbsp. banana powder (optional) and 1/2
cup
chopped pecans to dry ingredients. Mash 1 banana (approx.
1/2 cup)
and add to wet ingredients along with 1 tsp. vanilla
extract.
Butterscotch-Pecan Muffins: Combine 6 tbsp. melted butter
with 6
tbsp. Brown sugar. Place 1 tbsp. of brown sugar mixture and
2 to 3
pecan halves in the bottom of each muffin cup. Fill cups 3/4
full
with batter.
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 pan.
Blueberry Muffins: Gently fold 1 cup fresh, frozen or
drained canned
blueberries into basic muffin batter before filling muffin
pan.
Fresh Peach Muffins: Gently fold 1 cup diced fresh peaches
into
batter before filling muffin pan.
Dried Fruit Muffins: Add 1 cup chopped dried fruit
(apricots,
cherries, peaches, blueberries, pineapple, strawberries) to
liquid
ingredients.
Cornmeal Muffins: Decrease Muffin Mix to 2-1/4 cups. Add 1/2
cup
cornmeal.
(The original recipe made 10 large muffins, and was baked 18
to 20
minutes.
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