Recently someone on the Sonlight boards wrote about a terrific muffin mix. Since my family likes to eat muffins for breakfast or a snack, I was interested in trying it out. The recipe makes a big mix that you can store in an air-tight container for several months. The best thing is that you can use this mix and then customize the flavors. Today I made banana chocolate chip muffins —–and they were awesome! I can’t wait to try other fruits and see how well it tastes. So thanks to Diane in TX for sharing this wonderful recipe!
8 c. all purpose flour
3 c. sugar
3 Tbsp. baking powder
2 tsp. salt
2 tsp. cinnamon
2 tsp. nutmeg
Combine all ingredients. Place in a large, airtight container. Store in a cool, dry place. Use within 6 to 8 months.
2 3/4 c. muffin mix
1 egg, beaten
1 c. milk
1/2 c. melted butter OR 1/2 c. vegetable oil
Preheat oven to 400 degrees; grease muffin pan.
Combine egg & milk in small bowl. Add all at once to mix. Stir until just moistened (batter should be lumpy).
Fill muffin pan.
Bake 18-20 minutes.
May add 1 c. dried fruit, diced peaches, blueberries, or 1/2 banana, 1/2 c. choc. chips
I sometimes make a coarse mixture of flour, sugar, and butter & sprinkle that over the tops before baking. That makes them seem more like bakery muffins. These are my family’s favorite muffins.