Monday, March 1, 2010

Muffins Galore. Make ahead mix!

Make ahead muffin mix

8 cups all-purpose flour
2/3 cup sugar
1/3 cup baking powder
1 tablespoon salt
1 cup vegetable shortening

In a large bowl, combine dry ingredients. With a pastry blender, cut shortening into dry ingredients until evenly distributed. Put in a large airtight container. Store in a cool, dry place. use within 3 months. Makes 10 cups of muffin mixMELT IN YOUR MOUTH MUFFINS
2 1/3 cups of muffin mix
1 egg, beaten
1 cup milk

Preheat oven to 400 degrees.

Put muffin mix in a medium bowl. Combine egg and milk in a small bowl, add all at once to muffin mix. Stir just until mix is moistened. Batter should be lumpy

Fill greased pans 2/3 full (or use cupcake liners). B ake 15 to 20 minutes, until golden brown. Makes 12 large muffins.

Fill each cup 1/3 full with batter. Drop 1 teaspoon jelly or jam on top of batter, fill cups 2/3 full with more batter.

Add 1 cup grated Cheddar cheese to Muffin Mix before adding liquid ingredients

Add 1 cup chopped dried apricots to liquid ingredients before adding liquid.

Add 1/4 tsp cinnamon and 1/4 tsp nutmeg to muffin mix. Mash 1 banana and add to liquid ingredients before adding liquid to mix.

Add 1 cup well-drained blueberries to liquid ingredients before adding to muffin mix.

Decrease milk to 2/3 cup. Add 1 cup crushed pineapple with juice to liquid ingredients before adding to muffin mix

Melt 6 tablespoons butter/margarine. Stir in 6 tablespoons brown sugar. Place 1 tablespoon of brown sugar mixture and 2 -3 pecans in bottom of each muffin cup. Fill cups 2/3 full with batter.


2 1/3 cups muffin mix
1/2 cup chopped nuts
1/4 teaspoon cloves
1 cup sweet applesauce
1/4 cup milk
1 egg, beaten

Preheat oven to 400 degrees

Combine muffin mix, nuts and cloves. In another bowl, combine applesauce, milk and egg. Add all at once to dry ingredients. Stir just till moistened. Fill greased pans 2/3 full

Bake 15-20 minutes. Makes 12 large muffins

Sweet, tart & irresistible

1 cup raw whole cranberries
1/2 cup sugar
2 1/3 cups muffin mix
1 cup evaporated mil,
1 tablespoon melted butter or margarine
Hot Butter Sauce

Preheat oven to 400 degrees. Generously grease muffin pans.

Combine cranberries and sugar and let stand a few minutes.

Put muffin mix in a medium bowl. Add evaporated milk and butter to sweetened cranberries. Add cranberry mixture all at once to muffin mix. Stir just until moistened-batter will be lumpy. Fill prepared pans half full. Bake 15-20 minutes until golden brown. Serve hot with warm butter sauce. Makes about 24 cakes.

Hot Butter Sauce
1/2 cup butter
1 cup sugar
1 cup cream or evaporated milk
Dash of nutmeg

Combine butter, sugar and cream or evap milk in small saucepan. Cook over medium heat about 3 to 5 minutes, until butter melts and sugar is dissolved. Do not boil. Remove from heat. Add nutmeg. Serve warm.

Makes about 1 1/4 cups sauce.


  1. Thanks for this post. This is such a great idea most of all when you have a craving for fresh muffins. Most of the work is already done.

  2. Thanks for sharing. What a great post. I love to make muffins and this would really sped things up in the morning.

    I am having a link party this week featuring mixes that can be made from food storage products. I would love it if you would link up.

  3. I know I'm a bit late to this party, but thank you so much for posting this! I'm planning to mix up the dry bit and give it to a friend (with your instructions for variations) so that she can make small batches of fresh muffins for her elderly father. :)