A-B-C Muffin Mix
18 cups flour
5 cups sugar
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
Stir together well -- breaking up lumps
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.
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
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.
Topping added before baking
1 cup sugar
1 tsp. cinnamon
2/3 cup flour
cut in 1/2 cup cold butter until mixture is crumbly.
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
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