UNIVERSAL MUFFIN MIX

Universal Muffin Mix image

Provided by Muna Escobar

Number Of Ingredients 22

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DRY MIX
18 c whole wheat flour and/or white flour you can also throw in a cup or two of toasted wheat germ or ground flax seed in place of flour
5 c splenda, sugar or brown sugar
2 1/4 c nonfat milk powder
6 Tbsp baking powder
2 Tbsp baking soda
2 Tbsp salt
3 Tbsp cinnamon
2 Tbsp nutmeg
2 3/4 CUP OF THE ABOVE MIX + THESE WET INGREDIENTS
1-2 large eggs
1/2 c melted butter or oil
1-2 tsp vanilla extract or other flavor of choice
1 1/2-2 c water
CAN STIR IN ONE OR MORE OF THESE BEFORE BAKING
1/2-1 1/2 c chopped apples, blueberries, grated carrots, crushed pineapple, cocoa, chocolate chips or other baking chip, grated zuchinni, nuts, raisins, cranberries, peanut butter, mandarin oranges, shredded coconut, yoghurt or other stir in of choice
1 small pkg pudding mix your choice of flavor
1/4-1/2 tsp cloves, allspice, cinnamon or pumpkin pie spice
3/4 c cocoa powder + 1/4 cup sugar
1-2 Tbsp poppy seeds, millet,
CAN TOP WITH ONE OF THESE BEFORE BAKING
spoonfuls of cream cheese mixed with jam, preserves, wheat germ, granola, toasted sesame seeds, chocolate chips, nuts, brown sugar,

Steps:

1. Combine all dry ingredients and store in an airtight container. This will make enough for several dozen muffins.
2. To make muffins. Use 2 3/4 cup mix with 1-2 eggs, 1/2 cup melted butter or oil, 1-2 tsp vanilla & 1 1/2-2 cups water or other liquid of choice. I just add my liquid until it resembles the consistency of pancake batter.
3. Stir in any stir in or combination of stir ins of choice.
4. Top with any desired topping, which is totally optional.
5. Spoon into prepared muffin tins. Either greased or paper lined.
6. Bake at 350' for 15-20 minutes or until a toothpick inserted comes out clean.
7. **If you let these cool well, they will not stick as much to muffin paper.