My Master Mix 13 Cup Batch Recipes

MASTER MUFFIN RECIPE

Steps:

• Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
• In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
• In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, sour cream, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined. Scrape down the sides and bottom of the bowl as needed.
• Pour the dry ingredients into the wet ingredients and beat on low speed until just about combined. Add the milk and continue to beat on low until combined. Fold in add-ins. (See flavors/details in the notes below.)
• Spoon the batter evenly into each cup or liner, filling each all the way to the top. Bake the muffins for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
• Glazed muffins stay fresh stored in the refrigerator for 1 week, unglazed muffins stay fresh stored at room temperature for a few days- then transfer to the fridge for up to 1 week.

MASTER BAKERY STYLE MUFFIN RECIPE

Steps:

• Preheat oven to 425°F (218°C). Generously grease a jumbo 6-count muffin pan with butter or nonstick spray (nonstick spray recommended) or line with muffin liners. Set aside.
• Whisk the flour, baking powder, baking soda, salt, and cinnamon (if using) together in a large bowl. Set aside.
• Whisk the melted butter, oil, sugar, and eggs together until combined. Then whisk in the sour cream, milk, and vanilla extract. Mixture will be pale yellow. Pour wet ingredients into dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined. Use a whisk to rid any large lumps of flour, if needed. Avoid overmixing. The batter will be thick. Fold in the add-in(s).
• Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar (for added crunch, recommended!). Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 25-30 minutes or until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.
• Allow to cool for 10 minutes in pan before serving.
• Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.

MY MASTER MIX

Steps:

• Measure/weigh all ingredients accurately.
• Stir the flour, dry milk, salt,baking powder, cream of tartar and sugar together until well blended.
• Cut in the shortening with a pastry blender or rub your hands until it is evenly distributed and the mixture resembles coarse meal.
• Makes about 29 cups of mix.
• Store this mix in an air tight container such as glass jars, or in plastic or metal containers.
• Be careful not to pack the mix. Tighten the lids and store at room temperature in a dark place.
• Label and date the container. This mix keeps 4 weeks at room temperatures.
• Freeze for longer storage - up to a year.

MY MASTER MIX TACO SEASONING

Steps:

• 1. Combine all ingredients. Mix well. Store in a container with a tight-fitting lid in a cool, dry place for up to about 6 months.
• 2. Makes about 1/2 cup. The large batch makes approximately 3 1/2 cups and fills up a cleaned prego jar. 2 tablespoons of this mix is the equivalent of one (1.25 oz. envelope of purchased mix)
• 3. To use: Use in place a an envelope of purchased seasoning.
• 4. Or use to flavor ground beef. Combine 2 tablespoons seasoning mixture with 1 pound cooked and drained ground beef and 3/4 cup of water. Bring to a boil, then reduce heat and simmer for 15 minutes.