Butter Muffin Mix Recipe
Butter Muffin Mix Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Lois Stiteley from Sun City West, Arizona uses a basic muffin mix to create both sweet and savory treats. The mild almond and apricot muffins are great for breakfast, while the savory beef and onion muffins make a nice dinner accompaniment.
Recommended: Homemade Baking Mixes
MAKES:
36 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
36 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 5-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/4 cup baking powder
  • 1-1/2 teaspoons salt
  • 3/4 cup cold butter
  • ADDITIONAL INGREDIENTS FOR APRICOT MUFFINS:
  • 2 tablespoons sugar
  • 1 egg
  • 3/4 cup plus 1 tablespoon milk
  • 1/4 teaspoon almond extract
  • 1/4 cup chopped dried apricots
  • 1/4 cup chopped slivered almonds, toasted
  • ADDITIONAL INGREDIENTS FOR BEEF AND ONION MUFFINS:
  • 1 egg
  • 3/4 cup plus 1 tablespoon milk
  • 1 package (2-1/2 ounces) thinly sliced roast beef, finely chopped
  • 1/4 cup chopped green onions

Directions

In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until the mixture resembles coarse crumbs. Store in an airtight container in the refrigerator for up to 3 months. Yield: 3 batches (about 7 cups mix).
To prepare Apricot Muffins: Contents of muffin mix may settle during storage. When preparing recipe, spoon mix into measuring cup. In a large bowl, combine 2-1/3 cups muffin mix and sugar. Combine the egg, milk and extract; stir into dry ingredients just until moistened. Fold in apricots and almonds.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 425° for 10-13 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
To prepare Beef and Onion Muffins: Contents of muffin mix may settle during storage. When preparing recipe, spoon mix into measuring cup. Place 2-1/3 cups muffin mix in a bowl. Combine egg and milk; stir into mix just until moistened. Fold in beef and onions.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 425° for 10-13 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Yield: 1 dozen.
Editor's Note: Contents of muffin mix may settle during storage. When preparing recipe, spoon mix into measuring cup.
Originally published as Butter Muffin Mix in Quick Cooking September/October 2003 , p59

Nutritional Facts

1 each: 163 calories, 6g fat (3g saturated fat), 30mg cholesterol, 287mg sodium, 23g carbohydrate (7g sugars, 1g fiber), 4g protein.

  • 5-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/4 cup baking powder
  • 1-1/2 teaspoons salt
  • 3/4 cup cold butter
  • ADDITIONAL INGREDIENTS FOR APRICOT MUFFINS:
  • 2 tablespoons sugar
  • 1 egg
  • 3/4 cup plus 1 tablespoon milk
  • 1/4 teaspoon almond extract
  • 1/4 cup chopped dried apricots
  • 1/4 cup chopped slivered almonds, toasted
  • ADDITIONAL INGREDIENTS FOR BEEF AND ONION MUFFINS:
  • 1 egg
  • 3/4 cup plus 1 tablespoon milk
  • 1 package (2-1/2 ounces) thinly sliced roast beef, finely chopped
  • 1/4 cup chopped green onions
  1. In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until the mixture resembles coarse crumbs. Store in an airtight container in the refrigerator for up to 3 months. Yield: 3 batches (about 7 cups mix).
  2. To prepare Apricot Muffins: Contents of muffin mix may settle during storage. When preparing recipe, spoon mix into measuring cup. In a large bowl, combine 2-1/3 cups muffin mix and sugar. Combine the egg, milk and extract; stir into dry ingredients just until moistened. Fold in apricots and almonds.
  3. Fill greased or paper-lined muffin cups two-thirds full. Bake at 425° for 10-13 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
  4. To prepare Beef and Onion Muffins: Contents of muffin mix may settle during storage. When preparing recipe, spoon mix into measuring cup. Place 2-1/3 cups muffin mix in a bowl. Combine egg and milk; stir into mix just until moistened. Fold in beef and onions.
  5. Fill greased or paper-lined muffin cups two-thirds full. Bake at 425° for 10-13 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
  6. Yield: 1 dozen.
Editor's Note: Contents of muffin mix may settle during storage. When preparing recipe, spoon mix into measuring cup.
Originally published as Butter Muffin Mix in Quick Cooking September/October 2003 , p59

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