- 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 large egg
- 1 cup 2% milk
- 1/2 cup butter, melted
- In a large bowl, whisk first six 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. Yield: 1 dozen per batch.
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. Yield: 1 dozen per batch.
Reviews for All-Star Muffin Mix
"Very handy recipe. I am currently out...time to make a replacement batch!"
"This is almost the only muffin mix I use any more. Have made all the variations plus some of my own, love love love this mix. Sometimes I am concerned about the amount of butter in which case I use part applesauce without any difference in flavor or texture. This is a great go to recipe, I always have some made up in the pantry."
"i had to add alot more milk than the recipe called for but otherwise a really good mix"
"i had toadd alot more milk than the recipe called for but otherwise a really good mix"
"Excellent! The kids love it! Which makes me a happy mommy!! Thanks, Nancy!"
"this recipe is fast and handy nto have around. i made a batch last night and used chocolate chips.. ya my bad i didnt even think that i probably didnt want the cinnamon and nutmeg taste.. but next time ill remember to make 2 of them one big batch with everything and one without cinn and nutmeg. other than that they were nice and fluffy. maybe a tad dry. but that could be on me but i might add a little more butter, milk, or another egg. well see. thanks for great recipe."
"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"
"oh also, you can depend on taste of home recipes."
"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."