I have been on the hunt for a muffin mix I could make at home and have on hand, instead of buying "healthy" muffin mixes at the grocery store. I wanted one that tasted good and could be used for many different flavors of muffins. I found it! The ingredients are ones that you have around the house and this mix will keep for 6-8 months in an airtight container in a cool, dry place.
Muffin Master Mix
Muffin Master Mix
- 18 cups all-purpose flour
- 5 cups granulated sugar*
- 2 1/4 cups buttermilk blend or nonfat dry milk
- 6 tablespoons baking powder
- 2 tablespoons baking soda
- 2 tablespoons salt
- 3 tablespoons ground cinnamon
- 3 teaspoons ground nutmeg
Makes enough for about 5 batches of muffins, with each batch making about 24!
*If desired, sugar can be omitted, then stir in 1 cup honey for every 24 muffins as you make them.
To make 24 regular size muffins:
To make 24 regular size muffins:
- Heat oven to 400 degrees. Coat muffin tins with cooking spray or use liners.
- In a large bowl, beat: 4 eggs, 3 teaspoons vanilla extract, 2 cups water, 1 cup vegetable oil
- Stir in 5 1/2 cups muffin mix and any additional ingredients 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.
Here are a couple of ideas for mix-ins (I will give you more as I try them!)
Applesauce Muffins: 1 cup applesauce - omit oil
Blueberry Muffins: 2 cups fresh or frozen rinsed blueberries
Peach Muffins: 2 cups fresh or 1 large can (drained) chopped peaches
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Amy has been married to her hunky, hard-working, semi-pro football playing, graphic designer husband for 8 years. She is also mother to two energetic, delightful, and precocious 4 year old little girls. You'll find more at I Wish I Was in Dixie. Visitors always welcome.
(top photo courtesy of superfloss on stock.xchng)
