Muffin Mix and Recipes

Here's a tip: For freeze-ahead muffins, line muffin cups with paper liners, fill with batter, and plop pan in freezer. When frozen, remove muffins from pan and transfer to a freezer container. When your ready for warm fluffy muffins, place frozen muffins in pan and place in preheated oven. Increase baking time 3 to 6 minutes and enjoy!

Muffin Mix

8 c. all-purpose flour

3 c. sugar

3 Tbs. baking powder

2 tsp. salt

2 tsp. ground cinnamon (I use 3 tsp. cinnamon)

2 tsp. ground nutmeg (I omit nutmeg)

In a mixer or 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. Makes about 11 cups of MUFFIN MIX.

Melt-in-Your-Mouth Muffins

2 ¾ c. MUFFIN MIX

1 egg

1 c. milk

½ c. oil, butter or margarine, melted

Preheat oven to 400F. Generously grease muffin pans. Mix all ingredients. Lumps are o.k. Fill prepared muffin pans ¾ full. Bake 18 to 20 minutes, until golden brown. Makes 10 large muffins. (I’m a lazy muffin maker. I poor batter into two prepared 9x5 bread pans and bake 30 minutes).

Variations

Cornmeal Muffins – Decrease MUFFIN MIX to 2 ¼ c. and add ½ c. cornmeal.

Butterscotch-Pecan Muffins – Melt 6 Tbsp. butter in saucepan. Stir in 6 Tbsp. brown sugar. Place 1 T of brown sugar mixture and 2-3 pecans in bottom of each muffin cup. Fill cups ¾ full with batter.

Dried Fruit Muffins – Add 1 c. chopped dried fruit (apricots, cherries, peaches, blueberries, pineapple, strawberries, etc.) to batter.

Fresh Peach Muffins – Gently fold 1 c. diced fresh peaches into batter before filling muffin pans.

Banana Muffins – Mash 1 banana (1/2 c.) and add to batter before filling muffin pans.

Blueberry Muffins – Gently fold 1 c. fresh, frozen, or drained canned blueberries into basic muffin batter just before filling muffin pans.

Cranberry-Nut Muffins – Gently fold 1 c. chopped fresh or frozen cranberries, ½ c. chopped nuts and 3 Tbsp. sugar into basic muffin batter just before filling muffin pans.

Molasses Bran Muffins

2 c. all- bran cereal or 1 c. all-bran plus 1 c. bran flakes

¼ c. melted butter or vegetable oil

¼ c. molasses

1 c. milk

1 egg

½ c. raisins, optional

1 ½ c. MUFFIN MIX

Preheat oven to 400F. Generously grease muffin pans. 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 ¾ full. Bake 15 to 20 minutes, until edges are brown. Makes 10 large muffins.

Variation

Chocolate Nut – Omit raisins and substitute ½ cup each mini-chocolate morsels and chopped nuts.

Apple Muffins

1 ¾ c. MUFFIN MIX

½ c. chopped nuts

½ tsp. ground cloves

2 c. grated apples

1 egg

¼ cup oil, butter, or margarine, melted

1 c. milk

Preheat oven to 400F. Generously grease muffin pans. In a medium bowl, combine MUFFIN MIX, nuts, and cloves. Add apples, egg, oil, and milk, mixing until just moistened; batter should be lumpy. Fill prepared muffin pans 23/4 full. Bake 18 to 20 minutes until golden brown. Makes 10 large muffins.

Gran Muffins

2 C. MUFFIN MIX

¾ c. granola

1 egg

¼ c. butter, melted

1 c. milk

Preheat oven to 425F. Generously grease muffin pans. In a bowl, combine MUFFIN MIX and granola. Add egg, butter, and milk. Stir until moistened. Fill muffin pans 2/3 full. Bake 15 to 20 minutes. Makes 9 large muffins.

Cranberry Cakes with Butter Sauce

1 to 1 1/3 c. raw cranberries, chopped

¼ c. sugar

2 ¾ c. MUFFIN MIX

1 c. dairy sour cream

1 egg

¼ c butter, margarine, or oil

Preheat oven to 400F. Generously grease muffin pans. In a medium bowl, combine cranberries and sugar. Let stand a few minutes. Add MUFFIN MIX, sour cream, egg, and butter. Blend well. Batter should be lumpy. Fill prepared muffin pans ¾ full. Bake 18 to 20 minutes, until golden brown. Serve warm with Hot Butter Sauce. Makes about 10 cakes.

Hot Butter Sauce

½ c. butter

1 c. sugar

1 c. cream or evaporated milk

dash of nutmeg, optional

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 if desired. Serve warm. Makes about 1 ½ c. sauce. (Also good on Apple Pie).

Zucchini Muffins

2 c. MUFFIN MIX

½ c. sugar

½ c. chopped nuts

1 Tbsp ground cinnamon

1 c. grated zucchini

1 egg

½ butter, melted

2 tsp. vanilla

Preheat oven to 400F. Generously grease muffin pans. In a medium bowl, combine MUFFIN MIX, sugar, nuts, and cinnamon. Mix zucchini, egg, butter, and vanilla in a medium bowl. Add all at once to dry ingredients. Stir until just moistened; batter should be lumpy. Fill prepared muffin tins ¾ full. Bake 20 to 25 minutes until golden brown. Makes 10 medium muffins.

Lemon-Poppy Seed Muffins

2 ¼ c. MUFFIN MIX

1 package instant lemon-pudding mix

1 Tbsp. poppy seeds

¼ tsp. lemon zest

1 c. milk

2 eggs

¼ oil, butter, or margarine, melted

Preheat oven to 400F. Generously grease muffin pans. In a medium bowl, combine MUFFIN MIX, lemon-pudding mix, poppy seeds, and lemon peel. Add milk, eggs, and oil. Stir until moistened. Fill prepared muffin pans ¾ full. Bake 12 – 15 minutes until golden brown. Prepare Lemon Glaze and drizzle on warm muffins. Makes 10 large muffins.

Lemon Glaze

1 c. powdered sugar

1 Tbsp. lemon juice

Mix well and drizzle on muffins.