A-B-C Muffin Mix


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)

  Back to Sara's Kitchen