Muffin Mix

Make a mix Muffin mix

Muffin Mix

  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"
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  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 ingredients before adding liquid to 

Muffin Mix.

BLUEBERRY MUFFINS:  Gently fold 1 cup fresh, frozen or drained canned blueberries 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"
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                 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"

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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 Muffin Mix.  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.
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       Freeze-Ahead Muffins

Line 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.