Wednesday, February 13, 2013

Mix and Match Muffin Mix







Most Sunday mornings I bake muffins.  There is something delicious about hot muffins with butter.    The only problem is that on Sunday morning I’m lazy.  I want to make something delicious but easy.  Mix and Match Muffins to the rescue.  I really love to be able to dump, mix and bake.  So during the week I make up a couple of these dry mixes and then on Sunday morning I can be a little lazy and still have wonderful muffins. 

This mix allows you to make whatever kind of muffin you want.  Just add the mix in’s you want and like magic you have blueberry, banana chocolate chip, or cranberry.  

FYI:  This muffin batter is thick, really thick.  don't worry and don't add extra water.  It is supposed to be thick and will bake up beautifully. 




Mix and Match Muffins
Recipe adapted from:  Good Cheap Eats

The Dry Ingredients (This is what goes in the mix):
3 cups all-purpose flour
½ cup whole wheat flour
4 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup brown sugar
3 Tablespoons Non Fat Dry Milk powder
½ cup sour cream powder
2 Tablespoons whole egg powder

If you are preparing the mix in advance combine all the dry ingredients in a zip top bag, label well, remove excess air, and seal.
 
The Wet Ingredients (Add these when you are ready to bake the muffins):
½ cup oil
1 ½ cup water
1 Teaspoon extract (I usually use vanilla)
1 ½ cups of the “mix ins” of your choice.   

Possible mix ins:   

  • Mashed bananas
  • Blueberries
  • Chocolate chips
  • Raspberries
  • Chopped cranberries 

In a large mixing bowl combine flours, baking powder, baking soda, salt, sugar, dry milk, sour cream powder, and egg powder.  

Preheat oven to 350 degrees.  Line a muffin tins with papers or spray with non stick cooking spray.  

Add the wet ingredients to the dry, gently mix until blended.  The batter will be thick and lumpy.   Gently fold in the mix-ins.  

For 12 large muffins, fill muffin cups completely, even mound up past the top of the muffin cup.  For 18 small muffins fill the muffin cups almost full. 
Bake 25-35 minutes, depending on how much you will them. 


2 comments:

Sariah said...

Yay! Heather to the rescue again. Thank you for posting this. I am doing my 30 living on my food storage challenge and one of the breakfasts ideas is muffins. But I haven't made a muffin that me or my family really loves, even when we have all the food resources that we want available, aka grocery store. But these look awesome! And I have everything in my food storage. Oh I am lazy every morning.

Sariah said...

I made these muffins this morning and they turned out so incredible. My six year old asked if I bought these at the store or made them. Store bought means really good. And I made them! Thanks for posting this Heather. Oh my mix in was 1 1/2 cups of freeze dried blueberries rehydrated.

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