Recipe: ABC Muffin Mix (basic muffin mix with 44 variations)

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