Recipe: ABC Muffin Mix (basic muffin mix with 44 variations) |
Breads - Muffins, Quick Breads |
ABC MUFFIN MIX
Makes enough mix for about 120 muffins (5 batches, 24 muffins each) 18 cups flour 5 cups sugar (or equivalent substitute) 2 1/4 cups buttermilk blend (dried buttermilk) or non fat dry milk 6 Tbsp. baking powder 2 Tbsp. baking soda 2 Tbsp. salt 3 Tbsp. ground cinnamon 3 tsp. ground nutmeg Stir dry ingredients together well, breaking up lumps. Store in a large airtight container labeled with the date and contents. Store in a cool, dry place. Shelf life: 6 to 8 months. BASIC MUFFIN RECIPE: To make 24 regular-sized muffins If desired, choose a variation from the recipes below before preparing the muffin batter (basic ingredients may vary). 2 cups water 3 to 4 eggs UP TO 1/2 cup oil or butter (*note: this measurement is up to your tastes and desires. We find them perfectly acceptable without ANY fat, but any amount of oil can be added up to one cup) 3 tsp. vanilla OPTIONAL: additional ingredients (variations below) Streusel Topping or Crunchy Topping (recipes below) Preheat oven to 400 degrees F. Spray muffin tins. In a large bowl, beat together water, eggs, oil or butter (if using), and vanilla. Stir in 5 1/2 cups dry muffin mix and any additional ingredients (using the variations that follow, if desired) just until moistened. The batter should be lumpy. Fill muffin tins 3/4 full. Add optional toppings, if desired. Bake for 18 to 20 minutes, or until muffins are golden brown. Muffins freeze well. To reheat frozen muffins, microwave on high for 30 seconds per muffin. OPTIONAL TOPPINGS (TOP BEFORE BAKING): These two toppings would go well with almost any of the ABC muffins. Sprinkle mixture on the muffins before baking: STREUSEL TOPPING FOR 24 MUFFINS: Mix together: 1 cup sugar 1 tsp. cinnamon 2/3 cup flour Cut in 1/2 cup cold butter until mixture is crumbly. CRUNCHY TOPPING FOR 24 MUFFINS: Mix together: 1 cup rolled oats 1 cup flour 1/2 cup brown sugar 2 tsp. ground cinnamon Cut in 1/2 cup softened butter with fork or pastry cutter until crumbly 44 MUFFIN VARIATIONS: Ingredients to add to mix before baking: APPLESAUCE MUFFINS: 1 cup applesauce (omit oil) APPLE MUFFINS: 3 cups raw grated apple 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 chopped 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 bags (12 oz. each) butterscotch chips 1 cup chopped nuts CARROT MUFFINS: 2 cups grated carrots 1 cup raisins 1 1/2 tsp. 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 unsweetened cocoa powder 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 tsp. 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 tsp. ground cloves GINGERBREAD MUFFINS: 2 Tbsp. 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 1 tsp. allspice HAZELNUT MUFFINS: 2 tsp. ground cardamom 2 cups chopped hazelnuts INCREDIBLE CREAM CHEESE MUFFINS: Combine: 2 packages (8 oz. each) cream cheese, softened 1/2 cup sugar 2 eggs Drop this mixture by Tbsp. 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. Frost cooled muffins with confectioners 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 Tbsp. poppy seeds use 4 eggs omit 1 cup water and replace with 1 cup lemon juice MANDARIN MUFFINS: 2 cans (8-1.4 oz each) crushed pineapple, undrained reduce water to 1 cup 1 1/2 cups shredded carrots MAPLE MUFFINS: 6 Tbsp. maple syrup reduce water to 1 1/2 cups MARMALADE MUFFINS: 1 1/2 cups orange marmalade 1 cup chopped nuts (optional) 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 up to 2 cups raisins or grated apples ORANGE MUFFINS: 2 cups sour cream 1 cup nuts or coconut (optional) 2 cans (11 oz. each) mandarin oranges, drained 4 eggs PEACH MUFFINS: 2 cups fresh or one large can chopped peaches, drained 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 AND JELLY MUFFINS: 1 cup peanut butter 1/2 cup chopped peanuts drop 1 Tbsp. jam into each muffin before baking. PECAN MUFFINS: 2 cups chopped toasted pecans 1 tsp. maple extract PINEAPPLE MUFFINS: 1 tsp. 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) PRUNE MUFFINS: 1 to 2 cups chopped prunes 1/3 cup poppy seeds PUMPKIN MUFFINS: 2 cups or 1 can solid pack pumpkin 1 Tbsp. pumpkin pie Adapted from unknown source |
MsgID: 0220958 |
Shared by: Betsy at Recipelink.com |
Board: All Baking at Recipelink.com |
|
|
ADVERTISEMENT
Random Recipes from:
Breads - Muffins, Quick Breads
Breads - Muffins, Quick Breads
- Banana Bread (using butter and lemon juice, C&H sugar recipe)
- Peach-Jalapeno Cornbread
- Beer Bread
- Apple Corn Bread
- Christmas Breakfast Cranberry Muffins (using cornmeal and buttermilk)
- Zucchini-Apricot Bread (using dried apricots)
- Cinnamon Oatmeal Muffins (using cake mix)
- Green Chile and Cheese Cornbread - LT. Richard Busalacchi, Truck 19
- Sugar Mixture for Sticky Muffins (re: Sticky Carrot Muffins)
- Blackstrap Molasses Muffins
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute