Saturday, March 14, 2009



Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
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

Stir all ingredients 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.

If desired, sugar can be omitted then stir in 1 cup honey for every 24 muffins as you make them.

If you omit the cinnamon and nutmeg from the recipe; use 1teaspoon of cinnamon and 1/4 teaspoon of nutmeg per 2 1/4 cups of mix

18 cups of flour is 5 pounds of flour minus 3/4 cups

To make the muffins:

To make 24 regular-sized muffins:

3 to 4 eggs
3 tsp. vanilla
2 cups water
up to 1 cup oil or butter or applesauce
4 1/2 cups muffin mix

(*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)

To make 12 regular-sized muffins

2 eggs
1 1/2 tsp vanilla
1 cup water
1/2 cup oil or butter ( or applesauce )
2 1/4 cups muffin mix

Preheat oven to 400F. Coat muffin tins with an oil/lecithin mixture, grease with shortening or butter, or spray with cooking spray. In a large bowl, beat the eggs, vanilla water and oil if using, Stir in cups muffin mix and any additional ingredients (listed below; use 1/2 the amount if making a 12 muffin batch) 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: (All quantities for 24 muffins )

Apple muffins: 3 cups raw grated apples 1 tsp. gr. cloves 1 cup nuts or raisins sprinkle with cinnamon and sugar mixture before baking

Desiree's Apple muffins: 4 cups raw grated apples 1 tsp cinnamon 1/4 tsp nutmeg. Use apple juice for water and apple sauce for oil. Sprinkle with cinnamon sugar mix before baking

Applesauce muffins: 1 cup applesauce omit oil

Apricot muffins: 1 cup chopped dried apricots

Banana muffins: 6 mashed bananas (2 cups 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 and 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

Peanut-butter and jelly muffins: 1 cup peanut butter 1/2 cup chopped peanuts drop 1 Tb. jam into each muffin before baking.

Peanut-butter banana muffins: 1 cup peanut butter 1/2 cup chopped peanuts 3 mashed bananas

Pear muffins: 2 cups fresh or one large can (drained) chopped pears

Pecan muffins: 2 cups chopped toasted pecans 1 tsp. maple extract

Pineapple carrot raisin muffins: 1 cup each: grated carrots, crushed pineapple, drained and raisins 1 cup walnuts, chopped (optional)

Pineapple muffins: 1 tsp. ground cloves 1 large can crushed pineapple, drained 1 jar (7 oz. or about 1 cup) macadamia nuts, chopped

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 1cup 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)

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