- 48
Ingredients
- 8 CUPS ALL PURPOSE FLOUR
- 3 CUPS SUGAR
- 3 TBLSP. BAKING POWDER
- 2 TSP. SALT
- 2 TSP. GROUND CINNAMON
- 2 TSP. GROUND NUTMEG
- ADDITIONAL INGREDIENTS;
- 1 EGG
- 1 CUP 2 PERCENT MILK
- 1/2 CUP BUTTER, MELTED
Preparation
Step 1
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.
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.
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.
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.
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.
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.
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;
Directions (continued)
stir into dry ingredients just until moistened. Fill muffin cups and
bake as directed for plain muffins.
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.
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.