Universal Muffin Mix

Monday, September 23, 2013
I seriously love this muffin mix!  I have had fantastic results every time, and there are SO many different varieties of muffins you can make!!  No more of those half-risen tiny muffins from a box mix - these things come out looking like they have just been baked at a gourmet bakery!  :)

(The muffins in the back are peach, and the ones in the front are pumpkin cream cheese.)


Muffin Mix

18 cups flour
5 cups sugar
2 ¼ cups dry buttermilk or nonfat dry milk powder
6 Tbsp. baking powder
2 Tbsp. baking soda
2 Tbsp. salt
2 Tbsp. ground cinnamon
2 Tbsp. ground nutmeg

 Instructions:

Combine ingredients and break up any lumps.  Store in a well-sealed container.

 

To make 24 regular-size muffins:

·         Preheat oven to 400F.  Coat muffin tins with cooking spray.

·         In large bowl, beat together –

o   4 eggs

o   3 tsp. vanilla

o   2 c. water

o   ¾ c. oil

·         Stir in 5 ½ cups muffin mix and any additional ingredients.  Stir just until moistened (batter will be lumpy) – DO NOT OVERMIX.

·         Fill muffin tins full.

·         Bake 18-20 minutes until muffins are golden brown.

 

Muffin Varieties:

Applesauce muffins: 1 cup applesauce, omit oil.

Apple muffins: 3 cups raw grated apples, 1 tsp. ground cloves, 1 cup nuts or raisins; sprinkle with cinnamon and sugar mixture before baking.

Apricot muffins: 1 cup chopped dried apricots.

Banana muffins: 2 mashed bananas 1 cup walnuts (optional).

Blueberry muffins: 2 cups fresh or frozen rinsed blueberries.

Bran-molasses muffins: Use only 3 cups of muffin mix. Stir in: 4 cups bran cereal, 1/2 cup molasses, 1 cup raisins.

Butterscotch muffins: 2 (12 oz.) bags butterscotch chips, 1 cup chopped nuts.

Carrot muffins: 2 cups grated carrots, 1 cup raisins, 1-1/2 teaspoons allspice.

Cashew muffins: 2 cups unsalted coarsely chopped cashews.

Cherry muffins: 2 cups fresh or dried pitted cherries.

Chocolate chip-fudge muffins: 1-1/2 cups cocoa, 1/2 cup sugar, 3 cups mini chocolate chips.

Coconut muffins: 3 cups toasted flaked coconut (reserve some to sprinkle on the top).

Cranberry-orange muffins: 2 cups chopped fresh or frozen cranberries, 1 cup nuts, 1/2 cup orange juice, 2 Tbsp. orange peel.

Currant muffins: 1-1/2 cups currants, 1 cup chopped nuts.

Date nut muffins: 1 cup chopped dates, 1 cup chopped nuts.

Eggnog muffins: 4 teaspoons rum extract, 2 cups eggnog (omit water from recipe) before baking, top with mixture of: 2 Tbsp. sugar, 1 tsp. nutmeg, 1/2 tsp. cinnamon.

Fig muffins: 2 cups dried chopped figs, 1 cup chopped walnuts.

Fruit muffins: 2 cups dried diced fruit.

Garden fresh muffins: 1 cup grated carrots, 1 cup grated zucchini, 1/2 teaspoons ground cloves.

Gingerbread muffins: 2 Tb. ground ginger 1/2 cup molasses 2 cups raisins.

Granola muffins: reduce muffin mix to 4 cups and add: 1-1/2 cups granola. Top with additional granola before baking.

Grape nuts muffins: reduce muffin mix to 4 cups and add: 2-1/2 cups grape nuts and 1 teaspoons allspice.

Hazelnut muffins: 2 teaspoons ground cardamom 2 cups chopped hazelnuts.

Incredible Cream Cheese muffins: combine: 2 (8 oz.) packages cream cheese 1/2 cup sugar 2 eggs. Drop this mix by Tb. onto top of muffins before baking.

Jam muffins: 1-1/2 cups jam or preserves (strawberry, raspberry, blackberry, cherry) 1 cup chopped nuts (optional).

Kisses and hugs muffins: 1-1/2 cups cocoa 1/2 cup sugar after filling muffin tins 3/4 full, drop one Hershey’s kiss into the center of each muffin, pushing down slightly until kiss is covered. Ice cooled muffins with confectioner’s sugar and water glaze.

Lemon muffins: omit 1 cup water and replace with 1 cup lemon juice use 4 eggs, 1/2 cup chopped nuts.

Lemon-poppy seed: 2 packages (3.4 oz each) instant lemon pudding mix 2 Tb. poppy seeds use 4 eggs omit 1 cup water and replace with 1 cup lemon juice.

Mandarin muffins: 2 (8-1.4 oz) cans crushed pineapple (undrained) reduce water to 1 cup 1-1/2 cups shredded carrots.

Maple muffins: 6 Tb. maple syrup, reduce water to 1-1/2 cups.

Marmalade muffins: 1-1/2 cups orange marmalade, 1 cup chopped nuts (opt), 1 cup orange juice (omit 1 cup of the water).

Mincemeat muffins: 1-1/2 cups mincemeat.

Nutty muffins: 3 cups peanut butter chips 1/2 cup chopped peanuts.

Oatmeal muffins: reduce muffin mix to 4 cups and add 1 cup oats; use 4 eggs and up to 2 cups raisins or grated apples.

Orange muffins: 2 cups sour cream,1 cup nuts or coconut (opt), 2 cans (11 oz. each) mandarin oranges, drain; use 4 eggs.

Peach muffins: 2 cups fresh or one large can (drained) chopped peaches.

Pear muffins: 2 cups fresh or one large can (drained) chopped pears.

Peanut-butter banana muffins: 1 cup peanut butter 1/2 cup chopped peanuts 3 mashed bananas.

Peanut-butter & jelly muffins: 1 cup peanut butter, 1/2 cup chopped peanuts; drop 1 Tb. jam into each muffin before baking.

Pecan muffins: 2 cups chopped toasted pecans, 1 teaspoons maple extract.

Pineapple muffins: 1 teaspoons ground cloves, 1 large can crushed pineapple, drained 1 jar (7 oz. or about 1 cup) macadamia nuts, chopped.

Pineapple carrot raisin muffins: 1 cup each: grated carrots, crushed pineapple, drained and raisins 1 cup walnuts, chopped (optional).

Plum muffins: 2 cups fresh or canned plums; chopped.

Prune muffins: 1 to 2 cups chopped prunes 1/3 cup poppy seeds.

Pumpkin muffins: 2 cups or 1 can solid pack pumpkin 1 Tb. pumpkin pie spice 1/2 cup each chopped nuts and raisins.

Raspberry muffins: 2 cups fresh or frozen whole, unsweetened raspberries.

Rum raisin muffins: 3 teaspoons rum extract before baking, top with mix of: 2 teaspoons sugar 1/2 teaspoons cinnamon and 1/2 teaspoons nutmeg.

Sesame seed muffins: 1 cup toasted sesame seeds before baking, top with mix of: 1/2 cup nuts 4 Tb. brown sugar 4 Tb. sesame seeds 2 Tb. flour 1/2 teaspoons each cinnamon/nutmeg.

Sour cream muffins: omit one cup of the water and add: 1 cup sour cream 2 cups nuts 2 teaspoons grated lemon peel (opt.).

Strawberry muffins: 2 cups fresh or frozen strawberries, chopped.

Sweet potato muffins: 1 Tb. allspice 4 Tb. dry orange peel 2 cans (10 oz each) sweet potatoes, mashed, well drained (about 2-1/2 cups).

Tropical treat muffins: 1 cup dried mango or papaya, chopped 1 cup chopped banana chips or 2 fresh mashed, 1 cup macadamia nuts, chopped 1/2 cup coconut 1/2 cup sour cream 2 teaspoons lemon peel, grated.

Vanilla muffins: 2 packages vanilla chips.

Walnut muffins 1-1/2 cups chopped walnuts.

Wheat germ muffins: 2-2/3 cup wheat germ, use 4 eggs, 1/2 cup extra water before baking, top muffins with mix of: 1/2 cup wheat germ 2 Tb. sugar.

Yogurt muffins: reduce water to 1-1/2 cups and add: 2 cartons (8 oz each) yogurt -- plain or flavored.

Zucchini muffins: 2 cups grated zucchini, 2 Tb. Cinnamon, 1 cup chopped nuts (optional).

-Recipe from GroupRecipes

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