Basic Muffin Mix for the Pantry

Who wouldn't like a basic muffin mix that we can keep the dry ingredients mixed together in a canister in the pantry ready to use at a moments notice.  Like the ones you get from the grocery store, but you actually know what's in it rather than a list of ingredients that you can't pronounce.  Who wants that for their children?!

Convenience always seems to be a downfall for me.  I LOVE to make things from scratch, but there are times that I need something quick, because let's face it, from scratch is not quick - normally it's filled with a lot bigger mess too!  So here's a great cheat to delicious muffins!!  You make the basic mix and then when you're ready to make them you add your wet ingredients and any fun things too (berries, chocolate chips, poppy seed, nuts etc).  The possibilities for these muffins can be endless.  Below the recipe are notes for making different kinds of muffins.  Make a batch and put some in the freezer for those days you're in a rush to get out the door! Or add them to the kiddos lunch box for a special treat at lunch time!

Basic 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

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.

The great thing about this muffin mix is that you can add in so many different ingredients to make all sorts of different muffins. Here are some of the different add-ins Taste of Home gives ideas and directions for: 

FOR BANANA MUFFINS:

• 1 cup mashed ripe bananas (about 2 medium)
• 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.

FOR BLUEBERRY MUFFINS:

• 1 cup fresh or frozen blueberries
• 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.

FOR APRICOT-CHERRY MUFFINS:

• 1/2 cup chopped dried apricots
• 1/2 cup dried cherries
• 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.

FOR CAPPUCCINO MUFFINS:

• 1 cup miniature semisweet chocolate chips
• 2 teaspoons instant coffee granules
• 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.

FOR CARROT-RAISIN MUFFINS:

• 3/4 cup shredded carrots
• 1/3 cup golden raisins
• 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.

FOR CRANBERRY-PECAN MUFFINS:

• 1 cup chopped fresh or frozen cranberries
• 1/2 cup chopped pecans
• 3 tablespoons sugar
• 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.

FOR APPLE-CHEESE MUFFINS:

• 1/2 cup shredded apple
• 1/2 cup shredded Colby-Monterey Jack cheese
• 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.

FOR RHUBARB-ORANGE MUFFINS:

• 3/4 cup diced fresh or frozen rhubarb
• 1/3 cup orange marmalade
• 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.

Happy Baking!

~K