All-Star Muffin Mix - With Variations

[PrisonerOfHope]

All-Star Muffin Mix

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



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;

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.