1/15/09

Muffin Mix!!

Muffin Mix (from Make a Mix recipe books)

8 cups all-purpose flour
3 cups sugar
3 tablespoons baking powder
2 teaspoons salt
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg

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.
Yield: "11 cups This makes:

Molasses Bran Muffins

2 cups All-Bran® Cereal -- OR 1 cup All-Bran® Cereal -- plus 1 cup bran flakes 1/4 cup melted butter -- OR vegetable oil 1/4 cup molasses 1 cup milk 1 egg 1/2 cup raisins -- (optional) 1 1/2 cups Muffin Mix Preheat oven to 400 F. Spray muffin pans with vegetable cooking spray. In a medium bowl combine cereal, butter or oil, molasses, milk and egg. Let stand 5 minutes. Add raisins, if desired, and Muffin Mix. Stir just until ingredients are moistened. Fill prepared muffin pans 3/4 full. Bake 15 to 20 minutes, until edges are brown. Makes 10 large muffins.

CHOCOLATE NUT: Omit raisins and substitute 1/2 cup each miniature chocolate chips and chopped nuts.
Yield: 10 large muffins

Melt-In-Your-Mouth 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 400 F. Spray muffin pans with vegetable cooking spray. Put Muffin Mix in a medium bowl. Combine egg, milk and butter, margarine or oil in a small bowl. Add all at once to Muffin Mix. Stir until mix is just moistened; batter should be lumpy. Fill prepared muffin pans 3/4 full. Bake 18 to 20 minutes, until golden brown. Makes 10 large muffins.
CORNMEAL MUFFINS: Decrease Muffin Mix to 2 1/4 cups. Add 1/2 cup cornmeal.
BUTTERSCOTCH-PECAN MUFFINS: Melt 6 tbsp butter in saucepan. Stir in 6 tbsp brown sugar. Place 1 tbsp of brown-sugar mixture and 2 to 3 pecans in bottom of each muffin cup. Fill cups 3/4 full with batter.
DRIED FRUIT MUFFINS: Add 1 cup chopped dried fruit (apricots, cherries, peaches, blueberries, pineapple, strawberries) to liquid ingredients.
FRESH PEACH MUFFINS: Gently fold 1 cup diced fresh peaches into batter before filling muffin pans.
BANANA MUFFINS: Mash 1 banana (1/2 cup) and add to liquid ingredientsbefore adding liquid to Muffin Mix.
BLUEBERRY MUFFINS: Gently fold 1 cup fresh, frozen or drained cannedblueberries into basic muffin batter just before filling muffin pans.
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 pans.
Yield: 10 large muffins

Lemon-Poppy Seed Muffins

2 1/4 cups Muffin Mix 1 package instant lemon pudding mix 1 tablespoon poppy seeds 1/4 teaspoon grated lemon rind 1 cup milk 2 eggs -- beaten 1/4 cup vegetable oil 1 recipe Lemon Glaze -- (see recipe below)
Preheat oven to 400 F. Spray muffin pans with vegetable cooking spray. In a medium bowl, combine Muffin Mix, lemon pudding mix, poppy seeds and lemon rind. Combine milk, eggs and oil in a medium bowl. Add all at once to dry ingredients. Stir until moistened; batter should be lumpy. Fill prepared muffin pans 3/4 full. Bake in preheated oven 12 to 15 minutes until golden brown. Prepare Lemon Glaze. Drizzle Glaze on warm muffins. Makes 10 large muffins.
Yield: 10 large muffins

Lemon Glaze

1 cup powdered sugar 1 tablespoon lemon juice
In a small bowl, stir sugar and lemon juice until smooth.

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Apple Muffins

2 3/4 cups Muffin Mix 1/2 cup chopped nuts 1/2 teaspoon ground cloves 2 cups grated apples 1 egg -- beaten 1/4 cup melted butter -- OR margarine -- OR vegetable oil 1 cup milk
Preheat oven to 400 F. Spray muffin pans with vegetable cooking spray. In a medium bowl, combine Muffin Mix, nuts and cloves. Combine apples, egg and butter, margarine or oil and milk in a medium bowl. Add all at once to dry ingredients. Stir until just moistened; batter should be lumpy. Fill prepared muffin pans 3/4 full. Bake 18 to 20 minutes until golden brown. Makes 10 large muffins.
Yield: 10 large muffins

Cranberry Cakes With Butter Sauce

1 cup fresh cranberries -- chopped 1/4 cup sugar 2 3/4 cups Muffin Mix 1 cup sour cream 1 egg -- beaten 1/4 cup butter or margarine -- OR vegetable oil 1 recipe Hot Butter Sauce -- (see recipe)
Preheat oven to 400 F. Generously grease muffin pans. In a medium bowl, combine cranberries and sugar. Let stand a few minutes. Put Muffin Mix in a medium bowl. Combine sour cream, egg and butter or margarine or oil with cranberry mixture. Blend well. Add mixture all at once to MuffinMix. Stir until just moistened; batter should be lumpy. Fill prepared muffin pans 3/4 full. Bake 18 to 20 minutes, until golden brown. Serve warm with Hot Butter Sauce. Makes about 10 cakes.
Yield: 10 cakes

Hot Butter Sauce

1/2 cup butter 1 cup sugar 1 cup cream -- OR evaporated milk 1 dash nutmeg
Combine butter, sugar and cream or evaporated milk in a small saucepan. Cook over medium heat 3 to 5 minutes, until butter melts and sugar dissolves. Do not boil. Remove from heat. Add nutmeg. Serve warm. Makes about 1 1/2 cups sauce.
Freeze-Ahead MuffinsLine muffin cups with paper liners. Fill with batter. Pop pan in the freezer. When frozen, remove muffins from pan and transfer to freezer container. When ready to bake, place frozen muffins into pan and place in preheated oven. Increase baking time 3-6 minutes.

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