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A-b-c Muffin Master Mix

Recipe By :Sara’s Kitchen Website
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
18 cups flour
5 cups sugar*
2 1/4 cups buttermilk blend or non fat dry milk
6 Tb baking powder
2 Tb baking soda
2 Tb salt
3 Tbsp ground cinnamon
3 tsp ground nutmeg

* or equivalent substitute
Stir together well, breaking up lumps.

Store in a large airtight container labeled with the date and contents
in a
cool, dry place.
Shelf life: 6 to 8 months.
Makes enough for about 5 batches of 24 muffins each.

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

TO MAKE 24 REGULAR SIZED MUFFINS:
Preheat oven to 400°.

Coat muffin tins with an oil/lecithin mixture, grease with shortening
or
butter, or spray with cooking spray.

In a large bowl, beat:
4 eggs
3 tsp. vanilla
2 cups water
1 cup oil*

* or butter 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.

Stir in 5-1/2 cups muffin mix and any additional ingredients (listed on
chart) 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.

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. 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

TYPE OF MUFFIN:
Ingredients to add to mix before baking:

APPLE MUFFINS:
3 cups raw grated apples
1 tsp. gr. cloves
1 cup nuts or raisins

sprinkle with cinnamon and sugar mixture before baking

APPLESAUCE MUFFINS:
1 cup applesauce omit oil

APRICOT MUFFINS:
1 cup chopped dried apricots

BANANA MUFFINS:
2 mashed bananas
1 cup 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 (12 oz.) bags 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 cocoa
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 Tb. orange peel

CURRANT MUFFINS:
1-1/2 cups currants
1 cup chopped nuts

DATE 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 Tb. sugar
1 tsp. nutmeg
1/2 tsp. cinnamon

FIG MUFFINS:
2 cups dried chopped figs
1 c. 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 Tb. 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

GRAPENUTS 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 (8 oz.) packages cream cheese
1/2 cup sugar
2 eggs
Drop this mix by Tb. 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. Ice 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 MUFFINS:
2 packages (3.4 oz each) instant lemon pudding mix
2 Tb. poppy seeds
use 4 eggs
omit 1 cup water and replace with 1 cup lemon juice

MANDARIN MUFFINS:
1 (11oz) can mandarin oranges chopped and undrained
reduce water to 1 cup
1-1/2 cups shredded carrots

MAPLE MUFFINS:
6 Tb. maple syrup
reduce water to 1-1/2 cups

MARMALADE MUFFINS:
1-1/2 cups orange marmalade
1 cup chopped nuts (opt)
1 cup orange juice (omit 1 cup of the water)

MINCEMEAT MUFFINS:
1-1/2 cups mincemeat

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 (opt)
2 cans (11 oz. each) mandarin oranges, drain
use 4 eggs

PEACH MUFFINS:
2 cups fresh or one large can (drained) chopped peaches

PEANUTTY MUFFINS:
3 cups peanut butter chips
1/2 cup chopped peanuts

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 Tb. jam into each muffin before baking.

PEAR MUFFINS:
2 cups fresh or one large can (drained) chopped pears

PECAN MUFFINS:
2 cups chopped toasted pecans
1 tsp. maple extract

PINEAPPLE CARROT RAISIN MUFFINS:
1 cup grated carrots,
1 cup crushed pineapple, drained
1 cup raisins
1 cup walnuts, chopped (optional)

PINEAPPLE MACADAMIA MUFFINS:
1 tsp. ground cloves
1 large can crushed pineapple, drained
1 jar (7 oz. or about 1 cup) macadamia nuts, chopped

PLUM MUFFINS:
2 cups fresh or canned plums, chopped

PRUNE MUFFINS:
1 to 2 cups chopped prunes
1/3 cup poppy seeds

PUMPKIN MUFFINS:
2 cups or 1 can solid pack pumpkin
1 Tb. pumpkin pie spice
1/2 cup each chopped nuts and raisins

RASPBERRY MUFFINS:
2 cups fresh or frozen whole, unsweetened raspberries

RUM RAISIN MUFFINS:
3 tsp. rum extract or 3 Tbsp. rum
before baking, top with mix of:
2 tsp. sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg

SESAME SEED MUFFINS:
1 cup toasted sesame seeds
before baking, top with mix of:
1/2 cup nuts
4 Tb. brown sugar
4 Tb. sesame seeds
2 Tb. flour
1/2 tsp. each cinnamon
1/2 tsp. nutmeg

SOUR CREAM MUFFINS:
omit one cup of the water and add:
1 cup sour cream
2 cups nuts
2 tsp. grated lemon peel (opt.)

SQUASH MUFFINS:
2 cups mashed squash
1 Tb. pumpkin pie spice
1/2 cup each chopped nuts and raisins

STRAWBERRY MUFFINS:
2 cups fresh or frozen strawberries, chopped

SWEET POTATO MUFFINS:
1 Tb. allspice
4 Tb. dry orange peel
2 cans (10 oz each) sweet potatoes, mashed, well drained (about 2-1/2
cups)

TROPICAL TREAT MUFFINS:
1 cup dried mango or papaya, chopped
1 cup chopped banana chips or 2 fresh mashed
1 cup macadamia nuts, chopped
1/2 cup coconut
1/2 cup sour cream
2 tsp. lemon peel, grated

VANILLA MUFFINS:
2 packages vanilla chips

WALNUT MUFFINS:
1-1/2 cups chopped walnuts

WHEAT GERM MUFFINS:
2-2/3 c. wheat germ
use 4 eggs
1/2 cup extra water
before baking, top muffins with mix of:
1/2 c. wheat germ
2 Tb. sugar

YOGURT MUFFINS:
reduce water to 1-1/2 cups and add:
2 cartons (8 oz each) yogurt — plain or flavored

ZUCCHINI MUFFINS:
2 cups grated zucchini
2 Tb. 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)

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Per serving: 8295 Calories (kcal); 25g Total Fat; (2% calories from
fat);
234g Protein; 1743g Carbohydrate; 0mg Cholesterol; 9758mg Sodium
Food Exchanges: 114 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;
1/2
Fat; 1/2 Other Carbohydrates