I think, judging by how much baking powder is in the mix recipe, this mix would make about 2 batches of 12 muffins, regular size, muffins. You would have to add oil or butter, somewhere between a half and single cup plus 2 eggs and whatever fruit or distinguishing flavor you wanted your muffins to have. I would use about a cup of fruit or pumpkin of choice and maybe a quarter cup of raisins or nuts. Just my take. Take this with a pinch of salt.
Sent from my iPhone > On Sep 10, 2016, at 6:53 AM, Janet Acheson via Cookinginthedark > <cookinginthedark@acbradio.org> wrote: > > I am a bit intrigued and will be trying some of these larger recipes that > allow you to store a base for future cooking. > > My question herein is about the homemade muffin mix. > > Could an experienced baker please explain what I might add to this mix in > order to make the basic muffin produced by this recipe? > > Here is the original posted recipe: > > On Sep 4, 2016, at 7:56 PM, Wayne Scott via Cookinginthedark > <cookinginthedark@acbradio.org> wrote: > > Homemade Muffin Mix > > 8 cups unbleached flour -- or 1 all-purpose > 3 cups sugar > 3 Tbsp baking powder > 2 tsp salt > 2 tsp cinnamon, Ground > 2 tsp nutmeg, Ground > > In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and > nutmeg. Mix well. Put into a large airtight container. Seal and label with > date and ingredients. Store in a cool, dry place. Use within 6-8 months. > > Makes about 11 cups of Homemade Muffin Mix. > > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
