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Stir together well, breaking up lumps:
18 cups flour
5 cups sugar
(or equivalent substitute)
2-1/4 cups buttermilk
blend or non fat dry milk
6 Tb. baking powder
2 Tb. baking soda
2 Tb. salt
3 Tbsp. ground cinnamon
3 tsp. ground nutmeg
Store in a large airtight
container labeled with the date and contents. Store in a cool,
dry place. Shelf life: 6 to 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:
3 to 4 eggs
3 tsp. vanilla
2 cups water
UP TO 1 cup oil or
butter (*note: this measurement is up to your tastes
and desires. We find them perfectly acceptable without ANY
fat, but any amount of oil can be added up to one cup)
Stir in 5-1/2 cups muffin
mix and any additional ingredients (listed on chart) 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 cup sugar
1 tsp. cinnamon
2/3 cup flour
cut in 1/2 cup cold butter
until mixture is crumbly.
Crunchy topping for 24 muffins:
Mix together:
1 cup rolled oats
1 cup flour
1/2 cup brown sugar
2 tsp. 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:
Applesauce muffins: 1 cup applesauce omit oil
Apple muffins:
3 cups raw grated apples 1 tsp. gr. cloves 1 cup
nuts or raisins
sprinkle with cinnamon and sugar mixture before baking
Apricot muffins: 1 cup chopped dried apricots
Banana muffins: 2 mashed bananas 1 cup walnuts (optional)
Blueberry muffins: 2 cups fresh or frozen rinsed blueberries
Bran-molasses muffins:
Use only 3 cups of muffin mix. Stir in:
4 cups bran cereal 1/2 cup molasses
1 cup raisins
Butterscotch muffins: 2 (12 oz.) bags butterscotch chips 1 cup chopped nuts
Carrot muffins: 2 cups grated carrots 1 cup raisins 1-1/2 tsp. allspice
Cashew muffins: 2 cups unsalted coarsely chopped cashews
Cherry muffins: 2 cups fresh or dried pitted cherries
Chocolate chip-fudge muffins:
1-1/2 cups cocoa
1/2 cup sugar
3 cups mini chocolate chips
Coconut muffins: 3 cups toasted flaked coconut (reserve some to sprinkle on the top)
Cranberry-orange muffins:
2 cups chopped fresh or frozen cranberries
1 cup nuts 1/2 cup orange juice
2 Tb. orange peel
Currant muffins: 1-1/2 cups currants 1 cup chopped nuts
Date nut muffins: 1 cup chopped dates 1 cup chopped nuts
Eggnog muffins:
4 tsp. rum extract 2 cups eggnog
(omit water from recipe)
before baking, top with mixture of:
2 Tb. sugar 1 tsp. nutmeg 1/2 tsp. cinnamon
Fig muffins: 2 cups dried chopped figs 1 c. chopped walnuts
Fruit muffins: 2 cups dried diced fruit
Garden fresh muffins:
1 cup grated carrots 1 cup grated zucchini
1/2 tsp. ground cloves
Gingerbread muffins: 2 Tb. ground ginger 1/2 cup molasses 2 cups raisins
Granola muffins:
reduce muffin mix to 4 cups and add: 1-1/2 cups granola
Top with additional granola
before baking
Grape nuts muffins:
reduce muffin mix to 4 cups and add:
2-1/2 cups grape nuts 1 tsp.
allspice
Hazelnut muffins: 2 tsp. ground cardamom 2 cups chopped hazelnuts
Incredible Cream Cheese muffins:
combine: 2 (8 oz.) packages cream cheese
1/2 cup sugar
2 eggs
Drop this mix by Tb. onto
top of muffins before baking
Jam muffins: 1-1/2 cups jam or preserves (strawberry, raspberry, blackberry, cherry) 1 cup chopped nuts (optional)
Kisses and hugs muffins:
1-1/2 cups cocoa 1/2 cup 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
use 4 eggs
1/2 cup chopped nuts
Lemon-poppy seed:
2 packages (3.4 oz each) instant lemon pudding mix
2 Tb. poppy seeds
use 4 eggs
omit 1 cup water and replace with 1 cup lemon juice
Mandarin muffins:
2 (8-1.4 oz) cans crushed pineapple (undrained) reduce
water to 1 cup 1-1/2 cups shredded
carrots
Maple muffins: 6 Tb. maple syrup, reduce water to 1-1/2 cups
Marmalade muffins:
1-1/2 cups orange marmalade 1 cup chopped nuts
(opt)
1 cup orange juice (omit 1 cup of the water)
Mincemeat muffins: 1-1/2 cups mincemeat
Nutty muffins: 3 cups peanut butter chips 1/2 cup chopped peanuts
Oatmeal muffins:
reduce muffin mix to 4 cups and add:
1 cup oats use 4 eggs
up to 2 cups raisins or grated apples
Orange muffins:
2 cups sour cream 1 cup
nuts or coconut (opt)
2 cans (11 oz. each) mandarin oranges, drain
use 4 eggs
Peach muffins: 2 cups fresh or one large can (drained) chopped peaches
Pear muffins: 2 cups fresh or one large can (drained) chopped pears
Peanut-butter banana muffins:
1 cup peanut butter 1/2 cup chopped peanuts
3 mashed bananas
Peanut-butter & jelly
muffins: 1 cup peanut butter
1/2 cup chopped peanuts
drop 1 Tb. jam into each muffin before baking.
Pecan muffins: 2 cups chopped toasted pecans 1 tsp. maple extract
Pineapple muffins:
1 tsp. ground cloves
1 large can crushed pineapple, drained
1 jar (7 oz. or about 1 cup) macadamia nuts, chopped
Pineapple carrot raisin muffins: 1 cup each: grated carrots, crushed pineapple, drained and raisins 1 cup walnuts, chopped (optional)
Prune muffins: 1 to 2 cups chopped prunes 1/3 cup poppy seeds
Pumpkin muffins:
2 cups or 1 can solid pack pumpkin 1 Tb. pumpkin pie spice
1/2 cup each chopped nuts
and raisins
Raspberry muffins: 2 cups fresh or frozen whole, unsweetened raspberries
Rum raisin muffins:
3 tsp. rum extract or 3 Tbsp. rum
before baking, top with mix of: 2 tsp. sugar
1/2 tsp. cinnamon and 1/2 tsp. nutmeg
Sesame seed muffins:
1 cup toasted sesame seeds
before baking, top with mix of: 1/2 cup nuts
4 Tb. brown sugar 4 Tb. sesame
seeds
2 Tb. flour 1/2 tsp. each cinnamon/nutmeg
Sour cream muffins:
omit one cup of the water and add:
1 cup sour cream
2 cups nuts 2 tsp. grated lemon peel (opt.)
Strawberry muffins: 2 cups fresh or frozen strawberries, chopped
Sweet potato muffins:
1 Tb. allspice 4 Tb. dry orange peel
2 cans (10 oz each) sweet
potatoes, mashed, well drained (about 2-1/2 cups)
Tropical treat muffins:
1 cup dried mango or papaya, chopped
1 cup chopped banana chips or 2 fresh mashed
1 cup macadamia nuts, chopped
1/2 cup coconut
1/2 cup sour cream
2 tsp. lemon peel, grated
Vanilla muffins: 2 packages vanilla chips
Walnut muffins 1-1/2 cups chopped walnuts
Wheat germ muffins:
2-2/3 c. wheat germ use 4 eggs
1/2 cup extra water
before baking, top muffins with mix of:
1/2 c. wheat germ 2 Tb. sugar
Yogurt muffins:
reduce water to 1-1/2 cups and add:
2 cartons (8 oz each) yogurt -- plain or flavored
Zucchini muffins:
2 cups grated zucchini 2 Tb. cinnamon
1 cup chopped nuts (optional)
Recipes adapted and modified
from the following sources:
Shedd’s Spread Country Crock
Classic Muffin Recipe
Cookbook USA, Swansoft,
1995
Make a Mix by Karine Eliason,
Nevada Harward & Madeline Westover
Casseroles and Soups and
Muffins by Sue Gregg (Eating Better Cookbooks series)
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