Muffin All 5 Star Mix

Photo by Renna P.
Adapted from tasteofhome.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

Ingredients

  • 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

  • FOR BANANA MUFFINS:

  • 1

    cup mashed ripe bananas (about 2 medium)

  • FOR BLUEBERRY MUFFINS:

  • 1

    cup fresh or frozen blueberries

  • FOR CRANBERRY-PECAN MUFFINS:

  • 1

    cup chopped fresh or frozen cranberries

  • 1/2

    cup chopped pecans

  • 3

    tablespoons sugar

  • FOR APRICOT-CHERRY MUFFINS:

  • 1/2

    cup chopped dried apricots

  • 1/2

    cup dried cherries

  • FOR CAPPUCCINO MUFFINS:

  • 1

    cup miniature semisweet chocolate chips

  • 2

    teaspoons instant coffee granules

  • FOR CARROT-RAISIN MUFFINS:

  • 3/4

    cup shredded carrots

  • 1/3

    cup golden raisins

  • FOR APPLE-CHEESE MUFFINS:

  • 1/2

    cup shredded peeled apple

  • 1/2

    cup shredded Colby-Monterey Jack cheese

  • FOR ORANGE MUFFINS:

  • 1/3

    cup orange marmalade

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; 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 Orange Muffins: In a large bowl, combine 2-3/4 cups muffin mix 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.

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