Best Easy As 1 2 3 Muffins Mix Recipes

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ALL-STAR MUFFIN MIX



All-Star Muffin Mix image

I like to keep this basic muffin recipe mix in a handy place, like the pantry or cupboard, so I can mix up muffins quickly for dinner or if a friend is stopping by for coffee. -Nancy Mackey, Madison, Ohio

Provided by Taste of Home

Time 40m

Yield 1 dozen per batch.

Number Of Ingredients 10

8 cups all-purpose flour
3 cups sugar
3 tablespoons baking powder
2 teaspoons salt
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
ADDITIONAL INGREDIENTS:
1 large egg, room temperature
1 cup 2% milk
1/2 cup butter, melted

Steps:

  • In a large bowl, whisk first 6 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 2-3/4 cups muffin mix, stirring just until moistened. Fill paper-lined muffin cups three-fourths 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. , 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 Cappuccino Muffins: Prepare muffins as directed, tossing 1 cup miniature semisweet chocolate chips and 2 teaspoons instant coffee granules 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.

Nutrition Facts : Calories 208 calories, Fat 9g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 244mg sodium, Carbohydrate 30g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

BETTER-THAN-BASIC MUFFINS



Better-Than-Basic Muffins image

Begin with our basic batter and add your choice of mix-ins from our list of variations below to make blueberry, chocolate chip, bran-raisin, cherry-pecan, or corn muffins.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 35m

Yield Makes 12

Number Of Ingredients 10

3/4 cup (1 1/2 sticks) unsalted butter, melted, plus more for pan
2 cups all-purpose flour (spooned and leveled), plus more for pan
2 large eggs
1/2 cup whole milk
1/2 teaspoon pure vanilla extract
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
Mix-ins (see variations; optional)
2 tablespoons sanding sugar (optional)

Steps:

  • Preheat oven to 375 degrees, with rack in lower third. Butter and flour a standard 12-cup muffin pan, tapping out excess. Set aside.
  • In a small bowl, whisk together butter, eggs, milk, and vanilla; set aside. In a large bowl, whisk together dry ingredients; make a well in the center. Add egg mixture to well. With a rubber spatula, gently stir ingredients just until batter is moistened (do not overmix; a few lumps are fine). Add mix-ins, if desired.
  • Spoon batter into prepared muffin cups, filling each about two-thirds full; sprinkle with sanding sugar, if desired. Bake until a toothpick inserted in center of a muffin comes out clean, 15 to 20 minutes. Loosen muffins, and tip them on their sides to cool in pan. Serve warm or at room temperature (muffins are best the day they are made).

EASY AS 1-2-3 MUFFINS MIX



Easy As 1-2-3 Muffins Mix image

An easy make ahead dry muffin mix just add eggs, milk and fruit, nuts or other goodies to make your favorite muffins. Will last 12 weeks stored in an air tight container.

Provided by Steve P.

Categories     Quick Breads

Time 35m

Yield 10 Cups muffin mix

Number Of Ingredients 8

8 cups flour
2/3 cup sugar
1/3 cup baking powder
1 tablespoon salt
1 cup shortening
1 cup well drained blueberries (or substitute with equal amount of drained crushed pineapple, coconut, raspberries, chocolate chips,)
1 egg, beaten
1 cup milk

Steps:

  • For Dry muffin Mix: In a large bowl, combine dry ingredients and mix well.
  • Cut in shortening until evenly distributed.
  • Store in a large airtight container in a cool, dry place.
  • Use within 12 weeks as this contains no preservatives.
  • Makes 10 cups muffin mix.
  • For Baking muffins: Preheat oven to 400°F.
  • Grease muffin tins.
  • Put 2 1/3 cups muffin mix into a medium bowl.
  • Stir in blueberries or whatever fruit, nut etc.
  • you decided on and stir to coat.
  • Combine egg and milk in a small bowl.
  • Add all at once to muffin mix.
  • Stir just until moistened; batter should be lumpy.
  • Fill prepared muffin cups 2/3 full.
  • Bake 15-20 minutes or until golden brown.
  • Makes 12 large muffins.

Nutrition Facts : Calories 631.6, Fat 22.9, SaturatedFat 6, Cholesterol 24.6, Sodium 1299.1, Carbohydrate 94.7, Fiber 3.1, Sugar 15.1, Protein 11.9

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