Tuesday, September 11, 2012

Basic Muffin Mix Recipe


This is a very adaptable basic muffin mix that I use for my family.  I keep the mix in a Tupperware container with the recipe on the label.

18 cups all-purpose flour
6 cups granulated sugar
2 1/4 cups buttermilk blend or nonfat dry milk
6 tablespoons baking powder
2 tablespoons baking soda
2 tablespoons salt

1 T Cinnamon and 2 T Nutmeg are optional.  I prefer mine without so I have a choice when making a batch.

Store in a large airtight container labeled with the date and contents in a cool, dry place.

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

If desired, sugar can be omitted then stir in 1 cup honey for every 24 muffins as you make them.

To make 24 regular size muffins:

Preheat oven to 400 degrees F.

Spray Muffin Tins with PAM type spray or use cupcake liners.

In a large bowl, beat:

4 eggs
3 teaspoons vanilla extract or any flavor you would like(Lemon, Almond, Rum, etc.)
2 cups water
1 cup vegetable oil

Stir in 5 1/2 cups muffin mix and any additional (2 C fruit of your choice and/or nuts) ingredients just until moistened.  We love blueberry muffins but this recipe is very versatile-use your imagination for flavor combos. Do not over mix—lumpy is good with muffins!

Fill muffin tins 3/4 full.  You can sprinkle top of muffins with large sugar crystals prior to baking—yummy.

 Bake for 18 to 20 minutes, or until muffins are golden brown.

Muffins freeze well. To reheat a frozen muffin, microwave on HIGH for 25 seconds.
This is a great basic mix.  I hope you  and your family enjoy!

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