Directions: |
Directions:In a large bowl, whisk first six ingredients until well blended. Store in airtight containers in a cool, dry place or in the freezer up to 6 months. Yield: 4 batches (11 cups mix).
To prepare plain muffins: Preheat oven to 400°. Whisk together egg, milk and melted butter. Add 2 ¾ cups muffin mix, stirring just until moistened. Fill paper-lined muffin cups ¾ full. Bake until a toothpick inserted in center comes out clean, 18-21 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen per batch.
For Blueberry Muffins: Prepare muffins as directed, folding 1 cup fresh or frozen blueberries into prepared batter.
For Rhubarb-Orange Muffins: Prepare muffins as directed, adding 1/3 cup orange marmalade to egg mixture and folding 3/4 cup diced fresh or frozen rhubarb into prepared batter.
For Banana Muffins: Prepare muffins as directed, adding 1 cup mashed ripe bananas to egg mixture.
For Cranberry-Pecan Muffins: Prepare muffins as directed, tossing 1 cup chopped fresh or frozen cranberries, 1/2 cup chopped pecans and 3 tablespoons sugar with muffin mix before adding to egg mixture.
For Apricot-Cherry Muffins: Prepare muffins as directed, tossing 1/2 cup each chopped dried apricots and dried cherries with muffin mix before adding to egg mixture.
For Carrot-Raisin Muffins: Prepare muffins as directed, tossing 3/4 cup shredded carrots and 1/3 cup golden raisins with muffin mix before adding to egg mixture.
For Apple-Cheese Muffins: Prepare muffins as directed, tossing 1/2 cup each shredded peeled apple and shredded Colby-Monterey Jack cheese with muffin mix before adding to egg mixture. |
This recipe for All-Star Muffin Mix Recipe is from