All-Star Muffin Mix Recipe

All-Star Muffin Mix RecipePhoto by: Taste of Home All-Star Muffin Mix Recipe Rating 5

"I like to keep this mix in a handy place, like the pantry or cupboard, so I mix up muffins quickly for dinner or if a friend is stopping by for coffee." Nancy Mackey - Madison, Ohio

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All-Star Muffin Mix Recipe
  • Prep/Total Time: 30 min.
  • Yield: 48 Servings
10 20 30

Ingredients

  • 8 cups all-purpose flour
  • 3 cups sugar
  • 3 tablespoons baking powder
  • 2 teaspoons salt
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • ADDITIONAL INGREDIENTS:
  • 1 egg
  • 1 cup 2% milk
  • 1/2 cup butter, melted
  • FOR BANANA MUFFINS:
  • 1 cup mashed ripe bananas (about 2 medium)
  • FOR BLUEBERRY MUFFINS:
  • 1 cup fresh or frozen blueberries
  • FOR CRANBERRY-PECAN MUFFINS:
  • 1 cup chopped fresh or frozen cranberries
  • 1/2 cup chopped pecans
  • 3 tablespoons sugar
  • FOR APRICOT-CHERRY MUFFINS:
  • 1/2 cup chopped dried apricots
  • 1/2 cup dried cherries
  • FOR CAPPUCCINO MUFFINS:
  • 1 cup miniature semisweet chocolate chips
  • 2 teaspoons instant coffee granules
  • FOR CARROT-RAISIN MUFFINS:
  • 3/4 cup shredded carrots
  • 1/3 cup golden raisins
  • FOR APPLE-CHEESE MUFFINS:
  • 1/2 cup shredded peeled apple
  • 1/2 cup shredded Colby-Monterey Jack cheese
  • FOR RHUBARB-ORANGE MUFFINS:
  • 3/4 cup diced fresh or frozen rhubarb
  • 1/3 cup orange marmalade

Directions

  • In a large bowl, combine the first six ingredients. Store in airtight containers in a cool dry place or in the freezer for up to 6 months. Yield: 4 batches (11 cups).
  • To prepare plain muffins: Place 2-3/4 cups muffin mix in a large bowl. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fill paper-lined muffin cups three-fourths full. Bake at 400° for 18-21 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm.
  • To prepare Banana Muffins: Place 2-3/4 cups muffin mix in a large bowl. Whisk the egg, milk, butter and bananas; stir into dry ingredients just until moistened. Fill muffin cups and bake as directed for plain muffins.
  • To prepare Blueberry Muffins: Place 2-3/4 cups muffin mix in a large bowl. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fold in blueberries. Fill muffin cups and bake as directed for plain muffins.
  • To prepare Cranberry-Pecan Muffins: In a large bowl, combine 2-3/4 cups muffin mix, cranberries, pecans and sugar. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fill muffin cups and bake as directed for plain muffins.
  • To prepare Apricot-Cherry Muffins: In a large bowl, combine 2-3/4 cups muffin mix, apricots and cherries. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fill muffin cups and bake as directed for plain muffins.
  • To prepare Cappuccino Muffins: In a large bowl, combine 2-3/4 cups muffin mix, chocolate chips and coffee granules. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fill muffin cups and bake as directed for plain muffins.
  • To prepare Carrot-Raisin Muffins: In a large bowl, combine 2-3/4 cups muffin mix, carrots and raisins. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fill muffin cups and bake as directed for plain muffins.
  • To prepare Apple-Cheese Muffins: In a large bowl, combine 2-3/4 cups muffin mix, apple and cheese. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fill muffin cups and bake as directed for plain muffins.
  • To prepare Rhubarb-Orange Muffins: In a large bowl, combine 2-3/4 cups muffin mix, rhubarb and marmalade. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fill muffin cups and bake as directed for plain muffins. Yield: 1 dozen per batch.

    How-To: Muffin Mixes»

Nutritional Facts 1 plain muffin equals 208 calories, 9 g fat (5 g saturated fat), 39 mg cholesterol, 244 mg sodium, 30 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as All-Star Muffin Mix in Simple & Delicious March/April 2010, p41

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Reviews for All-Star Muffin Mix (19)

All-Star Muffin Mix Recipe

All-Star Muffin Mix

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >


Reviewed on Jan. 22, 2012 by Paniewa

yes they are fast but i wont make them again of large amount of butter ...they come out greasy and not appealing...expected something better


Reviewed on Jan. 05, 2012 by coreena

oh also, you can depend on taste of home recipes.


Reviewed on Jan. 05, 2012 by coreena

this is so simple great to have and make em quick, i wld. put dry mix in zip bags and mark other ing. to add on diff. ones.


Reviewed on Oct. 30, 2011 by Mlrhoads

I love this recipe! I made blueberry this morning and they have already disappeared! Thanks so much for such a quick, easy, and versatile recipe! This is a new weekend favorite at our house!


Reviewed on Oct. 16, 2011 by pixie9999

Makes it so easy to make fresh baked muffins anytime. Add your favorite extracts too. (somehow I ended up with extra, about half a portion, of the mix though, hard to add half an egg to make a half batch)


Reviewed on Mar. 19, 2011 by foegenmt

Keep this mix on hand and you will never have to worry about what to make for a quick warm breakfast or snack. My 4 kids love these muffins with banana and chocolate chips. Have done some with chopped pear also and they were just as good. Going to try adding craisins and chocolate chips the next time. Thanks for a great recipe!!!


Reviewed on Feb. 23, 2011 by FarmYF

I've been using this recipe for several months. The options with it are endless, so be creative!


Reviewed on Feb. 13, 2011 by sands351

Made the cranberry-pecan muffins this morning and hubby and I think they are great. I also will enjoy having the base mixture ready and available for a quick batch of muffins when needed. Thanks for the many variations.


Reviewed on Feb. 11, 2011 by weluvckg

We love muffins so I was excited to see this mix. We are trying to get away from making box/bag foods. We haven't tried any of the versions listed, but we made them folding in 1 C of semi-sweet choc chips. They were great!!! I did change the recipe just a little: I only use unsalted butter in baking, and I reduced the salt to 1 t. Like many, we are watching sodium (and hidden sodium) in our foods. What a great gift possibility, I can't wait to give some out. Thanks for sharing:)


Reviewed on Aug. 16, 2010 by bobeepbeep

I used this mix, preparing four of the variations for a week long youth camp. Froze them ahead and defrosted enough to warm for each day's breakfast. The youth loved them!

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