Recipe: Homemade Muffin Mix with 56 Variations

ABC MUFFIN MIX

18 cups flour
5 cups sugar (or equivalent substitute)*
2 1/4 cups buttermilk blend 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 all ingredients for the mix 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.

*If desired, sugar can be omitted then stir in 1 cup honey for every 24 muffins as you make them.

Makes enough mix for about 5 batches of 24 muffins each.

BASIC MUFFINS
Makes 24 regular-sized muffins

2 cups water
UP TO 1 cup oil or melted 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 to 4 eggs
3 tsp. vanilla
5 1/2 cups muffin mix

Preheat oven to 400 degrees F. Grease muffin tins or spray with cooking spray.

In a large bowl, beat together water, melted butter or oil, eggs and vanilla. Stir in 5 1/2 cups dry muffin mix and any additional ingredients (from variations listed below) just until moistened. The batter should be lumpy. Fill muffin tins 3/4 full.

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.

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OPTIONAL TOPPINGS:
These two toppings would go well with almost any of the ABC muffins. Sprinkle mixture atop uncooked muffins before popping them into preheated oven.

STREUSEL TOPPING FOR 24 MUFFINS

Mix together:
1 cup sugar
1 tsp. ground 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, uncooked
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

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MUFFIN VARIATIONS:

Applesauce Muffins:
Omit oil
Add:
1 cup applesauce

Apple Muffins:
Add:
3 cups raw grated carrots
1 tsp. ground cloves
1 cup nuts or raisins
Sprinkle with a mixture of cinnamon and sugar before baking

Apricot Muffins:
Add:
1 cup chopped dried apricots

Banana-Walnut Muffins:
Add:
2 mashed bananas
1 cup walnuts (optional)

Blueberry Muffins:
Add:
2 cups fresh or frozen rinsed blueberries

Bran-Molasses Muffins:
Use only 3 cups of muffin mix
Add:
4 cups bran cereal
1/2 cup molasses
1 cup raisins

Butterscotch Muffins:
Add:
2 bags (6 oz. each) butterscotch chips
1 cup chopped nuts

Carrot Muffins:
Add:
2 cups grated carrots
1 cup raisins
1 1/2 tsp. allspice

Carrot-Pineapple Muffins:
Reduce water to 1 cup
Add:
2 cans (8 oz. each) crushed pineapple, undrained
1 1/2 cups shredded carrots

Cashew Muffins:
Add:
2 cups unsalted coarsely chopped cashews

Cherry Muffins:
Add:
2 cups pitted fresh or dried cherries

Chocolate Chip-Fudge Muffins:
Add:
1 1/2 cups unsweetened cocoa powder
1/2 cup sugar
3 cups mini chocolate chips

Coconut Muffins:
Add:
3 cups toasted flaked coconut
(reserve some to sprinkle on the top)

Cranberry-Orange Muffins:
Add:
2 cups chopped fresh or frozen cranberries
1 cup chopped nuts
1/2 cup orange juice
2 Tbsp. grated orange peel

Currant Muffins:
Add:
1 1/2 cups currants
1 cup chopped nuts

Date Nut Muffins:
Add:
1 cup chopped dates
1 cup chopped nuts

Eggnog Muffins:
Omit water from recipe
Add:
2 cups eggnog
4 tsp. rum extract
Before baking, top with mixture of:
2 Tbsp. sugar
1 tsp. ground nutmeg
1/2 tsp. ground cinnamon

Fig Muffins:
2 cups dried chopped figs
1 cup chopped walnuts

Fruit Muffins:
Add:
2 cups dried diced fruit

Garden Fresh Muffins:
Add:
1 cup grated carrots
1 cup grated zucchini
1/2 tsp. ground cloves

Gingerbread Muffins:
Add:
2 Tbsp. ground ginger
1/2 cup molasses
2 cups raisins

Granola Muffins:
Reduce muffin mix to 4 cups
Add:
1 1/2 cups granola
Top with additional granola before baking

Grape Nuts Muffins:
Reduce muffin mix to 4 cups
Add:
2 1/2 cups grape nuts cereal
1 tsp. ground allspice

Hazelnut Muffins:
Add:
2 tsp. ground cardamom
2 cups chopped hazelnuts

Incredible Cream Cheese Muffins:
Combine:
2 packages (8 oz. each) cream cheese
1/2 cup sugar
2 eggs
Drop this mix by Tbsp. onto top of muffins before baking

Jam Muffins:
Add:
1 1/2 cups jam or preserves (strawberry, raspberry, blackberry, cherry)
1 cup chopped nuts (optional)

Kisses and Hugs Muffins:
Add:
1 1/2 cups unsweetened cocoa powder
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.
Ice cooled muffins with confectioners sugar and water glaze.

Lemon Muffins:
Use 4 eggs
Omit 1 cup water and replace with 1 cup lemon juice
Add:
1/2 cup chopped nuts

Lemon-Poppy Seed Muffins:
Use 4 eggs
Omit 1 cup water and replace with 1 cup lemon juice
Add:
2 packages (3.4 oz each) instant lemon pudding mix
2 Tbsp. poppy seeds

Maple Muffins:
Reduce water to 1 1/2 cups
Add:
6 Tbsp. maple syrup

Marmalade Muffins:
Add:
1 1/2 cups orange marmalade
1 cup chopped nuts (optional)
1 cup orange juice (omit 1 cup of the water)

Mincemeat Muffins:
Add:
1 1/2 cups mincemeat

Nutty Peanut Butter Chip Muffins:
Add:
3 cups peanut butter chips
1/2 cup chopped peanuts

Oatmeal Muffins:
Reduce muffin mix to 4 cups
Use 4 eggs
Add:
1 cup uncooked oats
up to 2 cups raisins or grated apples

Orange-Sour Cream Muffins:
Use 4 eggs
Add:
2 cups sour cream
1 cup chopped nuts or coconut (optional)
2 cans (11 oz. each) mandarin oranges, drained

Peach Muffins:
Add:
2 cups fresh or one large can (drained) peaches, chopped

Pear Muffins:
Add:
2 cups fresh or one large can (drained) pears, chopped

Peanut Butter Banana Muffins:
Add:
1 cup peanut butter
1/2 cup chopped peanuts
3 mashed bananas

Peanut Butter and Jelly Muffins:
Add:
1 cup peanut butter
1/2 cup chopped peanuts
Before baking:
Drop 1 Tbsp. jam into each muffin

Maple-Pecan Muffins:
Add:
2 cups chopped toasted pecans
1 tsp. maple extract

Pineapple Muffins:
Add:
1 tsp. ground cloves
1 (20 oz.) can crushed pineapple, drained
1 jar (7 oz. or about 1 cup) macadamia nuts, chopped

Pineapple carrot raisin muffins:
Add:
1 cup grated carrots
1 cup crushed pineapple, drained
1 cup raisins
1 cup walnuts, chopped (optional)

Prune and Poppy Seed Muffins:
Add:
1 to 2 cups chopped prunes
1/3 cup poppy seeds

Pumpkin Muffins:
Add:
2 cups or 1 (1 lb) can solid pack pumpkin puree
1 Tbsp. pumpkin pie spice
1/2 cup each chopped nuts and raisins

Raspberry Muffins:
Add:
2 cups fresh or frozen whole, unsweetened raspberries

Rum Raisin Muffins:
Add:
3 tsp. rum extract (or 3 Tbsp. rum)
Before baking, top with mixture of:
2 tsp. sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg

Sesame Seed Muffins:
Add:
1 cup toasted sesame seeds
Before baking, top with mixture of:
1/2 cup chopped nuts
4 Tbsp. brown sugar
4 Tbsp. sesame seeds
2 Tbsp. flour
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg

Sour Cream Muffins:
Omit 1 cup of the water
Add:
1 cup sour cream
2 cups nuts
2 tsp. grated lemon peel (optional)

Strawberry Muffins:
Add:
2 cups fresh or frozen strawberries, chopped

Sweet Potato Muffins:
Add:
1 Tbsp. ground allspice
4 Tbsp. grated orange peel
2 cans (10 oz each) sweet potatoes, mashed, well drained (about 2-1/2 cups)

Tropical Treat Muffins:
Add:
1 cup dried mango or papaya, chopped
1 cup chopped banana chips (or 2 fresh bananas, mashed)
1 cup macadamia nuts, chopped
1/2 cup coconut
1/2 cup sour cream
2 tsp. grated lemon peel

Vanilla Muffins:
Add:
2 packages (6 ounces each) vanilla chips

Walnut Muffins:
Add:
1 1/2 cups chopped walnuts.

Wheat Germ Muffins:
Use 4 eggs and add:
2 2/3 cups wheat germ
1/2 cup extra water
Before baking, top muffins with mixture of:
1/2 cup wheat germ
2 Tbsp. sugar

Yogurt Muffins:
Reduce water to 1 1/2 cups
Add:
2 cartons (8 oz each) yogurt (plain or flavored)

Zucchini Muffins:
Add:
2 cups grated zucchini
2 Tbsp. ground cinnamon
1 cup chopped nuts (optional)

Recipes adapted and modified from the following sources:
- Shedd's Spread Country Crock Classic Muffin Recipe
- Cookbook USA, Swansoft, 1995
- Make a Mix by Karine Eliason, Nevada Harward & Madeline Westover
- Casseroles and Soups and Muffins by Sue Gregg (Eating Better Cookbooks series)
Adapted from source: Deb Leger