For Muffin Mix: Mix dry ingredients well. (For the flour, you can use up to half whole wheat or oatmeal). Store in an airtight container. This makes 4 batches of muffins or quick bread.
To use: Preheat oven to 350º. Stir muffin mix with water, egg and oil. Do not over mix or muffins may be tough; stir just until blended. Pour batter into greased muffin tins or small baking pan (8" x 8"). Bake 15-20 minutes until the tops are springy when touched.
CHOCOLATE CHIP MUFFINS: Add 1/2 c. chocolate chips and 1 tsp. vanilla to a prepared batch.
APPLE OR MANGO MUFFINS: Add 1 chopped apple or small, firm mango and 1 tsp. cinnamon. Top with cinnamon sugar.
BANANA MUFFINS: Add 2-4 mashed bananas, a pinch of nutmeg and nuts if you have them.
SPICE MUFFINS: Add 2 tsp. ginger, 1 tsp. cinnamon, 1/4 tsp. nutmeg, 1/2 c. raisins, and a pinch of grated orange or lemon zest.
LEMON-STRAWBERRY MUFFINS: Add grated zest of one small lemon and 1/2 c. chopped fresh or frozen strawberries.
LEMON NUT MUFFINS: Add grated zest of one lemon and use the lemon juice along with the water to make 1 c. liquid. Add 1/4 c. walnuts.
BANANA-COCONUT MUFFINS: Add 2 mashed bananas and 1/2 c. grated fresh coconut. Use the coconut milk along with the water to make 1 c. liquid.