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.