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All-Star Muffin Mix

 All-Star Muffin Mix
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
48 ServingsPrep/Total Time: 30 min.

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

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All-Star Muffin Mix (continued)

Ingredients (continued)

  • 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;

3 of 3

All-Star Muffin Mix (continued)

Directions (continued)

  • 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.
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.