I saw this recipe in Taste of Home and thought it would be great to have a quick and easy mix ready to go for home-made muffins. I often wish I had fresh rolls or muffins for some of the meals I make, but it takes so long to get out all the ingredients, measure them all, mix them all up, then bake them too. This way, all I have to do is get out some of this basic mix, then mix in three fresh ingredients we always have on hand. Pretty simple!
Ingredients
8 cups all-purpose flour
3 cups sugar
3 tablespoons baking powder
2 teaspoons salt
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
ADDITIONAL INGREDIENTS:
1 egg
1 cup 2% milk
1/2 cup butter, melted
Directions
In a large bowl, combine the first six ingredients. Store in airtight containers in a cool dry place or in the freezer for up to 6 months. Yield: 4 batches (11 cups).
To prepare plain muffins:Place 2-3/4 cups muffin mix in a large bowl. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fill paper-lined muffin cups three-fourths full. Bake at 400° for 18-21 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm.
The great thing about this muffin mix is that you can add in so many different ingredients to make all sorts of different muffins. Here are some of the different add-ins Taste of Home gives ideas and directions for:
FOR BANANA MUFFINS:
1 cup mashed ripe bananas (about 2 medium)
To prepare Banana Muffins: Place 2-3/4 cups muffin mix in a large bowl. Whisk the egg, milk, butter and bananas; stir into dry ingredients just until moistened. Fill muffin cups and bake as directed for plain muffins.
FOR BLUEBERRY MUFFINS:
1 cup fresh or frozen blueberries
To prepare Blueberry Muffins: Place 2-3/4 cups muffin mix in a large bowl. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fold in blueberries. Fill muffin cups and bake as directed for plain muffins.
FOR APRICOT-CHERRY MUFFINS:
1/2 cup chopped dried apricots
1/2 cup dried cherries
To prepare Apricot-Cherry Muffins: In a large bowl, combine 2-3/4 cups muffin mix, apricots and cherries. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fill muffin cups and bake as directed for plain muffins.
FOR CAPPUCCINO MUFFINS:
1 cup miniature semisweet chocolate chips
2 teaspoons instant coffee granules
To prepare Cappuccino Muffins: In a large bowl, combine 2-3/4 cups muffin mix, chocolate chips and coffee granules. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fill muffin cups and bake as directed for plain muffins.
FOR CARROT-RAISIN MUFFINS:
3/4 cup shredded carrots
1/3 cup golden raisins
To prepare Carrot-Raisin Muffins: In a large bowl, combine 2-3/4 cups muffin mix, carrots and raisins. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fill muffin cups and bake as directed for plain muffins.
FOR CRANBERRY-PECAN MUFFINS:
1 cup chopped fresh or frozen cranberries
1/2 cup chopped pecans
3 tablespoons sugar
To prepare Cranberry-Pecan Muffins: In a large bowl, combine 2-3/4 cups muffin mix, cranberries, pecans and sugar. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fill muffin cups and bake as directed for plain muffins.
FOR APPLE-CHEESE MUFFINS:
1/2 cup shredded apple
1/2 cup shredded Colby-Monterey Jack cheese
To prepare Apple-Cheese Muffins: In a large bowl, combine 2-3/4 cups muffin mix, apple and cheese. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fill muffin cups and bake as directed for plain muffins.
FOR RHUBARB-ORANGE MUFFINS:
3/4 cup diced fresh or frozen rhubarb
1/3 cup orange marmalade
To prepare Rhubarb-Orange Muffins: In a large bowl, combine 2-3/4 cups muffin mix, rhubarb and marmalade. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fill muffin cups and bake as directed for plain muffins. Yield: 1 dozen per batch.
