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Butter Muffin Mix

 Butter Muffin Mix
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.
36 ServingsPrep/Total Time: 15 min.

Ingredients

  • 5-1/2 cups King Arthur Unbleached 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

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Butter Muffin Mix (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 apricot muffin equals 163 calories, 6 g fat (3 g saturated fat), 30 mg cholesterol, 287 mg sodium, 23 g carbohydrate, 1 g fiber, 4 g protein.