Huge Muffins Mix For Lazy Cooks With Add Ons Recipes

HOMEMADE MUFFIN MIX

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. Cut in shortening until the mixture resembles coarse crumbs. Store in airtight containers in a cool, dry place or in the freezer for up to 6 months. Yield: 4 batches (10 cups). , To prepare plain muffins: Place 2-1/2 cups muffin mix in a bowl. Whisk egg and milk; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 425° for 15-20 minutes or until a toothpick comes out clean. Let stand for 5 minutes before removing to a wire rack. , To prepare cheddar muffins: In a bowl, combine 2-1/2 cups muffin mix, cheese, bacon and chives. Whisk egg and milk; stir into cheese mixture just until moistened. Fill muffin cups and bake as directed for plain muffins., To prepare cinnamon-raisin muffins: In a bowl, combine 2-1/2 cups muffin mix, raisins and cinnamon. Whisk egg and milk; stir into raisin mixture just until moistened. Fill muffin cups and bake as directed for plain muffins.

HUGE MUFFINS MIX FOR LAZY COOKS WITH ADD-ONS

Steps:

• Mix flour with oil a little at a time till well blended.
• Add remaining ingredients and mix well.
• Store up to three months in large airtight container.
• To use mix.
• Mix approximately 2 1/2 cups of mix with 1 egg, 1/2 cup applesauce, and 1/2-1 cup milk, depending on what type of add-on you use. I use at least 1 cup of add-ons. This is not counting spices or flavorings.
• Suggestions for add-ons:.
• Pumpkin puree.
• Mashed ripe bananas.
• Shredded carrots.
• Shredded zucchini.
• Chopped apple.
• Crushed pineapple.
• Blueberries.
• Raspberries.
• Blackberries.
• Chopped peaches.
• Raisins.
• Cranberries.
• Dried cherries.
• Chopped nuts.
• Vanilla.
• Maple flavor or maple syrup.
• Cinnamon.
• Ginger.
• cardamom.
• Nutmeg.
• These sky it the limit.
• Bake at 350°F for approximately 20 minutes or till a toothpick inserted comes out clean. Be careful not to over bake.
• Serving sized is guesstimate.

MIX-IN MUFFINS

Steps:

• Preheat oven to 400°F. and butter twelve 1/3-cup muffin cups.
• Into a bowl sift together flour, sugar, baking powder, baking soda, and salt. Melt butter and in a small bowl whisk together with sour cream, egg, and vanilla. Stir butter mixture (and additional ingredients; see note, above) into flour mixture until just combined. Divide batter among muffin cups and bake in middle of oven until golden and a tester comes out clean, about 20 minutes.

ALL-STAR MUFFIN MIX

Steps:

• In a large bowl, whisk first 6 ingredients until well blended. Store in airtight containers in a cool, dry place or in the freezer up to 6 months. Yield: 4 batches (11 cups mix)., To prepare plain muffins: Preheat oven to 400°. Whisk together egg, milk and melted butter. Add 2-3/4 cups muffin mix, stirring just until moistened. Fill paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 18-21 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm. , For Blueberry Muffins: Prepare muffins as directed, folding 1 cup fresh or frozen blueberries into prepared batter. , For Rhubarb-Orange Muffins: Prepare muffins as directed, adding 1/3 cup orange marmalade to egg mixture and folding 3/4 cup diced fresh or frozen rhubarb into prepared batter., For Banana Muffins: Prepare muffins as directed, adding 1 cup mashed ripe bananas to egg mixture. , For Cranberry-Pecan Muffins: Prepare muffins as directed, tossing 1 cup chopped fresh or frozen cranberries, 1/2 cup chopped pecans and 3 tablespoons sugar with muffin mix before adding to egg mixture. , For Apricot-Cherry Muffins: Prepare muffins as directed, tossing 1/2 cup each chopped dried apricots and dried cherries with muffin mix before adding to egg mixture. , For Cappuccino Muffins: Prepare muffins as directed, tossing 1 cup miniature semisweet chocolate chips and 2 teaspoons instant coffee granules with muffin mix before adding to egg mixture. , For Carrot-Raisin Muffins: Prepare muffins as directed, tossing 3/4 cup shredded carrots and 1/3 cup golden raisins with muffin mix before adding to egg mixture. , For Apple-Cheese Muffins: Prepare muffins as directed, tossing 1/2 cup each shredded peeled apple and shredded Colby-Monterey Jack cheese with muffin mix before adding to egg mixture.

EASY AS 1-2-3 MUFFINS MIX

Steps:

• For Dry muffin Mix: In a large bowl, combine dry ingredients and mix well.
• Cut in shortening until evenly distributed.
• Store in a large airtight container in a cool, dry place.
• Use within 12 weeks as this contains no preservatives.
• Makes 10 cups muffin mix.
• For Baking muffins: Preheat oven to 400°F.
• Grease muffin tins.
• Put 2 1/3 cups muffin mix into a medium bowl.
• Stir in blueberries or whatever fruit, nut etc.
• you decided on and stir to coat.
• Combine egg and milk in a small bowl.
• Add all at once to muffin mix.
• Stir just until moistened; batter should be lumpy.
• Fill prepared muffin cups 2/3 full.
• Bake 15-20 minutes or until golden brown.
• Makes 12 large muffins.

MIX-IN MUFFINS

Steps:

• Preheat oven to 400 degrees F and line 12 (1/3-cup) muffin cups with paper liners.
• Into a bowl, sift together flour, sugar, baking powder, baking soda, and salt.
• Melt butter and in a small bowl whisk together with sour cream, egg, and vanilla.
• Stir butter mixture (and additional ingredients) into flour mixture until just combined.
• DO NOT OVERMIX!
• Handle this batter gently!
• Divide the batter among muffin cups (this batter is thick and will not run easily like other muffin batters) and bake in middle of oven until golden and a tester comes out clean, about 20 minutes.