A-B-C Master Muffin Mix

A-B-C Muffin Master Mix

18 c. flour

5 c. sugar (or equivalent substitute)

2 1/4 c. buttermilk blend or non fat dry milk

6 T. baking powder

2 T. baking soda

2 T. salt

3 T. ground cinnamon

3 t. ground nutmeg

Stir together well, breaking up lumps.

Store in a large airtight container labeled with the date and contents; store in a cool, dry place.

Shelf life: 6-8 months.

Makes enough for about 5 batches of 24 muffins each.

If desired, sugar can be omitted then stir in 1 cup honey for every 24 muffins as you make them.

TO MAKE 24 REGULAR SIZED MUFFINS:

Preheat oven to 400*.

Coat muffin tins with an oil/lecithin mixture, grease with shortening or butter, or spray with cooking spray.

In a large bowl, beat:

4 eggs

3 t. vanilla

2 c. water

1 c. oil (or butter. This measurement is up to your tastes and desires. Some find them perfectly acceptable without any fat, but any amount of oil can be added up to one cup)

Stir in 5 1/2 c. muffin mix and any additional ingredients (listed below) just until moistened. The batter should be lumpy.

Fill muffin tins 3/4 full. Bake for 18 to 20 minutes, or until muffins are golden brown.

Muffins freeze well.

To reheat frozen muffins, microwave on high for 30 seconds per muffin.

These two toppings would go well with almost any of the ABC muffins. Sprinkle mixture atop uncooked muffins before popping them into preheated oven:

STREUSEL TOPPING for 24 muffins:

Mix together:

1 c. sugar

1 t. cinnamon

2/3 c. flour

cut in 1/2 c. cold butter until mixture is crumbly.

CRUNCHY TOPPING for 24 muffins:

Mix together:

1 c. rolled oats

1 c. flour

1/2 c. brown sugar

2 t. ground cinnamon

cut in 1/2 cup softened butter with fork or pastry cutter until crumbly.

TYPE OF MUFFIN:

Ingredients to add to mix before baking:

APPLE MUFFINS:

3 c. raw grated apples

1 t. ground cloves

1 c. nuts or raisins

Sprinkle with cinnamon and sugar mixture before baking.

APPLESAUCE MUFFINS:

Omit oil and add

1 c. applesauce

APRICOT MUFFINS:

1 c. chopped dried apricots

BANANA MUFFINS:

2 mashed bananas

1 c. walnuts (opt)

BLUEBERRY MUFFINS:

2 c. fresh or frozen rinsed blueberries

BRAN MOLASSES MUFFINS:

Use only 3 cups of muffin mix.

Stir in:

4 c. bran cereal

1/2 c. molasses

1 c. raisins

BUTTERSCOTCH MUFFINS:

2 (12 oz.) bags butterscotch chips

1 c. chopped nuts

CARROT MUFFINS:

2 c. grated carrots

1 c. raisins

1 1/2 t. allspice

CASHEW MUFFINS:

2 c. unsalted coarsely chopped cashews

CHERRY MUFFINS:

2 c. fresh or dried pitted cherries

CHOCOLATE CHIP FUDGE MUFFINS:

1 1/2 c. cocoa

1/2 c. sugar

3 c. mini chocolate chips

COCONUT MUFFINS:

3 c. toasted flaked coconut

reserve some to sprinkle on the top

CRANBERRY ORANGE MUFFINS:

2 c. chopped fresh or frozen cranberries

1 c. nuts

1/2 c. orange juice

2 T. grated orange peel

CURRANT MUFFINS:

1 1/2 c. currants

1 c. chopped nuts

DATE MUFFINS:

1 c. chopped dates

1 c. chopped nuts

EGGNOG MUFFINS

4 t. run extract

2 c. eggnog (omit water from recipe)

before baking top with mixture of:

2 T. sugar

1 t. nutmeg

1/2 t. cinnamon

FIG MUFFINS:

2 c. dried chopped figs

1 c. chopped walnuts

FRUIT MUFFINS:

2 c. dried diced fruit

GARDEN FRESH MUFFINS:

1 c. grated carrots

1 c. grated zucchini

1/2 t. ground cloves

GINGERBREAD MUFFINS:

2 T. ground ginger

1/2 c. molasses

2 c. raisins

GRANOLA MUFFINS:

reduce muffin mix to 4 cups and add:

1 1/2 c. granola

Top with additional granola before baking

GRAPENUTS MUFFINS:

reduce muffin mix to 4 cups and add:

2 1/2 c. grape nuts

1 t. allspice

HAZELNUT MUFFINS:

2 t. ground cardamom

2 c. chopped hazelnuts

INCREDIBLE CREAM CHEESE MUFFINS:

COMBINE:

2 (8 oz.) packages cream cheese

1/2 c. sugar

2 eggs

Drop this mix by T. onto top of muffins before baking.

JAM MUFFINS:

1 1/2 c. jam or preserves (strawberry, raspberry, blackberry, cherry)

1 c. chopped nuts (opt)

KISSES AND HUGS MUFFINS:

1 1/2 c. cocoa

1/2 c. sugar

After filling muffin tins 3/4 full, drop one Hershey's kiss into the center of each muffin, pushing down slightly until kiss is covered. Ice cooled muffins with confectioners sugar and water glaze.

LEMON MUFFINS:

omit 1 cup water and replace with 1 cup lemon juice

4 eggs

1/2 c. chopped nuts

LEMON POPPY SEED MUFFINS:

2 packages (3.4 oz each) instant lemon pudding mix

2 T. poppy seeds

4 eggs

omit 1 cup water and replace with 1 cup lemon juice

MANDARIN MUFFINS:

1 (11oz) can mandarin oranges chopped and undrained

reduce water to 1 cup

1 1/2 c. shredded carrots

MAPLE MUFFINS:

6 T. maple syrup

reduce water to 1 1/2 cups

MARMALADE MUFFINS:

1 1/2 c. orange marmalade

1 c. chopped nuts (opt)

omit 1 cup water and replace with 1 cup orange juice

MINCEMEAT MUFFINS:

1 1/2 c. mincemeat

OATMEAL MUFFINS:

reduce muffin mix to 4 cups and add:

1 c. oats

4 eggs

up to 2 c. raisins or grated apples

ORANGE MUFFINS:

2 c. sour cream

1 c. nuts or coconut (opt)

2 cans (11 oz. each) mandarin oranges, drained

4 eggs

PEACH MUFFINS:

2 c. fresh or one large can (drained) chopped peaches

PEANUTTY MUFFINS:

3 c. peanut better chips

1/2 c. chopped peanuts

PEANUT BUTTER BANANA MUFFINS:

1 c. peanut butter

1/2 c. chopped peanuts

3 mashed bananas

PEANUT BUTTER AND JELLY MUFFINS:

1 c. peanut butter

1/2 c. chopped peanuts

drop 1 T. jam into each muffin before baking.

PEAR MUFFINS:

2 c. fresh or one large can (drained) chopped pears

PECAN MUFFINS:

2 c. chopped toasted pecans

1 t. maple extract

PINEAPPLE CARROT RAISIN MUFFINS:

1 c. grated carrots

1 c. crushed pineapple, drained

1 c. raisins

1 c. walnuts, chopped (opt)

PINEAPPLE MACADAMIA MUFFINS:

1 t. ground cloves

1 large can crushed pineapple, drained

1 jar (7 oz. or about 1 cup) macadamia nuts, chopped

PLUM MUFFINS:

2 c. fresh or canned plums, chopped

PRUNE MUFFINS:

1 to 2 c. chopped prunes

1/3 c. poppy seeds

PUMPKIN MUFFINS:

2 c. or 1 can solid pack pumpkin

1 T. pumpkin pie spice

1/2 c. chopped nuts

1/2 c. raisins

RASPBERRY MUFFINS:

2 c. fresh or frozen whole, unsweetened raspberries

RUM RAISIN MUFFINS:

3 t. rum extract

before baking top wiht mix of:

2 t. sugar

1/2 t. cinnamon

1/2 t. nutmeg

SESAME SEED MUFFINS:

1 c. toasted sesame seeds

before baking top with mix of:

1/2 c. nuts

4 T. brown sugar

4 T. sesame seeds

2 T. flour

1/2 t. cinnamon

1/2 t. nutmeg

SOUR CREAM MUFFINS:

omit one cup of the water and add:

1 c. sour cream

2 c. nuts

2 t. grated lemon peel (opt)


SQUASH MUFFINS:

2 c. cooked mashed squash

1 T. pumpkin pie spice

1/2 c. chopped nuts

1/2 c. raisins


STRAWBERRY MUFFINS:

2 c. fresh or frozen strawberries, chopped

SWEET POTATO MUFFINS:

1 T. allspice

4 T. dry orange peel

2 cans (10 oz. each) sweet potatoes, mashed, well drained (about 2 1/2 cups)

TROPICAL TREAT MUFFINS:

1 c. dried mango or papaya, chopped

1 c. chopped banana chips or 2 fresh mashed bananas

1 c. macadamia nuts, chopped

1/2 c. coconut

1/2 c. sour cream

2 t. grated lemon peel

VANILLA MUFFINS:

2 packages vanilla chips

WALNUT MUFFINS:

1 1/2 cups chopped walnuts

WHEAT GERM MUFFINS:

2 2/3 c. wheat germ

4 eggs

1/2 c. extra water

before baking top muffins with mix of:

1/2 c. wheat germ

2 T. sugar

YOGURT MUFFINS:

reduce water to 1 1/2 c. and add:

2 cartons (8 oz each) yogurt, plain or flavored

ZUCCHINI MUFFINS:

2 c. grated zucchini

2 T. cinnamon

1 c. chopped nuts (opt)

This is not an original recipe but it's one we enjoy and I hope you do too!!