Muffin Mix
Contributed by Diane S.
Recipe By : Make-a-Mix by Eliason Harward Westover
Serving Size : 1 Preparation Time :0:00
Categories : Beverage Mixes (Dry) Homemade
Convenience Mixes
Master Mix Muffin Mixes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cups all-purpose flour
3 cups sugar
3 tablespoons baking powder
2 teaspoons salt
2 teaspoons cinnamon
2 teaspoons nutmeg
Combine all the ingredients in a large bowl. Mix well. Put in a large
airtight container. Store in a cool, dry place. Use within 6 to 8
months. Makes about 11 cups of mix.
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NOTES : Use for melt-in-your mouth muffins, molasses bran
muffins, apple muffins, lemon-poppyseed muffins, zucchini
muffins, gran muffins
* Exported from MasterCook *
Lemon-Poppy Seed Muffins (Muffin Mix - Deb's Favourite)
Recipe By : Karine Eliason, Nevada Harward and Madeline
Westover
Serving Size : 10 Preparation Time :0:00
Categories : Muffin Mixes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups Muffin Mix
1 package pudding mix -- (3.4-oz.) instant
lemon
1 tablespoon poppy seeds
1/4 teaspoon lemon peel -- grated
1 cup milk
2 egg -- beaten
1/4 cup vegetable oil
1 cup powdered sugar
1 tablespoon lemon juice
Preheat oven to 400F (205C). Spray muffin pans with vegetable cooking
spray. In a medium bowl, combine Muffin Mix, lemon-pudding mix, poppy seeds
and lemon peel. 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. Makes 10 large muffins.
LEMON GLAZE In a small bowl, stir sugar and lemon juice until
smooth.
NOTES : Fragrant lemon paired with crunchy poppy seeds.
* Exported from MasterCook *
Melt-In-Your-Mouth Muffins (Muffin Mix - Deb's Favourite)
Recipe By : Karine Eliason, Nevada Harward and Madeline
Westover
Serving Size : 10 Preparation Time :0:00
Categories : Muffin Mixes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 400F (205C). 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.
VARIATIONS
Cornmeal Muffins--Decrease Muffin Mix to 2-1/4 cups. Add 1/2 cup cornmeal.
Butterscotch-Pecan Muffins--Melt 6 tablespoons butter in saucepan. Stir in
6 tablespoons brown sugar. Place 1 tablespoon 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 tablespoons sugar into basic muffin
batter just before filling muffin pans.
NOTES : A delicious addition to any meal. Serve for breakfast with
bacon and eggs.
September 98 Recipes