Note: I do my muffins at 350, since think they come out too hard at 400.
8 Cups of All-Purpose Flour or wheat flour if you prefer
3 Cups of Sugar
3 Tablespoons of Baking Powder
2 Teaspoons of Salt
2 Teaspoons of cinnamon
2 Teaspoons of nutmeg
Mix all of these dry items together and store in a container in your pantry
for you
to use when you need it!
To actually make our muffins:
finished-bulk-muffin-mix
2 3/4 cups of the above mix
1 beaten egg
1 cup of milk
1/2 cup of melted butter
Mix the beaten egg, milk and butter together and pour into muffin mix. Mix
with
a fork until well blended. Then add whatever add-ins you like and mix
again. Pour into your
muffin tin (2/3 full) or cake pan (for a cake like muffin) and bake at 400
degrees
for 18-22 minutes or until a toothpick comes out clean.
You can make them like they are and then once baked roll in melted butter
and then roll
in sugar and cinnamon mix for what is called "French Muffins" (one of my
mom's traditional
muffins for special occasion breakfasts!
Notes
See more recipes and bulk pantry ideas at
http://thethriftycouple.com/category/home-life/recipes/
-----Original Message-----
From: Janet Brown via Cookinginthedark
Sent: Saturday, September 10, 2016 11:44 AM
To: cookinginthedark@acbradio.org
Cc: Janet Brown
Subject: Re: [CnD] Homemade muffin mix - question about its use
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.
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