Muffin Mix
8 cups flour
3 cups sugar
3 Tbs. baking powder
2 tsp. salt
2 tsp. ground cinnamon
2 tsp. ground nutmeg
Combine all ingredients in a large bowl. Mix well. Put in airtight container. Lable with date and contents. Store in a cool dry place for 6-8 months.
Melt-in-your-Mouth Muffins
2-3/4 cups Muffin Mix
1 egg, beaten
1/2 cup butter or margarine melted, or
1/2 cup vegetable oil
Pre-heat oven to 400 degrees. Spray muffin pans with cooking spray. Put muffin mix in a medium bowl. Combine egg, milk, and oil/butter. Stir until just moistened; batter should be lumpy. Fill prepared muffin pans 3/4 full. Bake 15-18 minutes.
Variations: My favorites
Butterscotch/Pecan Muffins
Melt 6 Tbs. butter in saucepan. Stir in 6 Tbs. brown sugar. Place 1 Tbs of brown sugar
mixture and 2 to 3 pecans in bottom of each muffin cup. Fill cups 3/4 full with batter.
Cranberry/Nut Muffins
Gently fold 1 cup chopped fresh, frozen, or dried cranberries, 1/2 cup chopped nuts into muffin
batter. Fill muffin cups and top with cinnamon/sugar.
Blueberry Muffins
Gently fold 1 cup fresh, frozen or drained canned blueberries into basic muffin batter just before filling muffin pans.
Fresh Peach Muffins
Gently fold 1 cup diced fresh peaches into batter before filling muffin pans.
Banana Muffins
Mash 1 banana (1/2 cup) and add to the liquid ingredients before adding liquid to Muffin Mix.
