Best Easy As 1 2 3 Muffins Mix Recipes

BASIC MUFFIN RECIPE (VEGAN AND GLUTEN FREE OPTIONS)

Steps:

• Prep: Preheat the oven to 425 F (220 C). Line a muffin tin with muffin liners or spray with nonstick spray.
• Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt. Alternatively, the ingredients can be whisked together well. Any spices you might be adding would be added into the dry ingredients.
• Mix the Wet Ingredients: In a separate bowl, stir together the egg, milk, vanilla, and oil until well combined. If using any extracts they would be added into the wet ingredients.
• Combine Wet & Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir with a spoon or rubber spatula until just combined. The batter will be lumpy. Do not over-mix or the muffins will become tough. If using, fold in any add-ins.
• Divide the batter evenly between the 12 muffin cups.
• Bake at 425 F for about 10 minutes and then turn the oven heat down to 350 F (175 C) for about 5 more minutes or until a toothpick inserted in the center comes out with moist crumbs.

BASIC MUFFINS: SIMPLE AND EASY

Steps:

• Thoroughly grease and flour a 12-cup muffin pan (or use paper muffin liners).
• Ensure that the melted butter is warm, but not hot. Pour a tiny bit of the butter into the egg-vanilla-milk mixture and stir it in. Repeat a few more times, adding a slightly larger amount of the liquid butter each time until it's all incorporated.
• Let the batter rest for 10 to 15 minutes, to allow the glutens in the flour to relax, and some of those pockets of dry flour to dissolve.
• Serve and enjoy.

BEST EVER MUFFINS

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups.
• Variations: Blueberry Muffins: Add 1 cup fresh blueberries. Raisin Muffins: Add 1 cup finely chopped raisins. Date Muffins: Add 1 cup finely chopped dates. Cheese Muffins: Fold in 1 cup grated sharp yellow cheese. Bacon Muffins: Fold 1/4 cup crisp cooked bacon, broken into bits.
• Bake for 25 minutes, or until golden.

EASY AS 1-2-3 MUFFINS MIX

Steps:

• For Dry muffin Mix: In a large bowl, combine dry ingredients and mix well.
• Cut in shortening until evenly distributed.
• Store in a large airtight container in a cool, dry place.
• Use within 12 weeks as this contains no preservatives.
• Makes 10 cups muffin mix.
• For Baking muffins: Preheat oven to 400°F.
• Grease muffin tins.
• Put 2 1/3 cups muffin mix into a medium bowl.
• Stir in blueberries or whatever fruit, nut etc.
• you decided on and stir to coat.
• Combine egg and milk in a small bowl.
• Add all at once to muffin mix.
• Stir just until moistened; batter should be lumpy.
• Fill prepared muffin cups 2/3 full.
• Bake 15-20 minutes or until golden brown.
• Makes 12 large muffins.

HOMEMADE MUFFIN MIX

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. Cut in shortening until the mixture resembles coarse crumbs. Store in airtight containers in a cool, dry place or in the freezer for up to 6 months. Yield: 4 batches (10 cups). , To prepare plain muffins: Place 2-1/2 cups muffin mix in a bowl. Whisk egg and milk; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 425° for 15-20 minutes or until a toothpick comes out clean. Let stand for 5 minutes before removing to a wire rack. , To prepare cheddar muffins: In a bowl, combine 2-1/2 cups muffin mix, cheese, bacon and chives. Whisk egg and milk; stir into cheese mixture just until moistened. Fill muffin cups and bake as directed for plain muffins., To prepare cinnamon-raisin muffins: In a bowl, combine 2-1/2 cups muffin mix, raisins and cinnamon. Whisk egg and milk; stir into raisin mixture just until moistened. Fill muffin cups and bake as directed for plain muffins.

UNIVERSAL MUFFINS MIX

Steps:

• Combine ingredients and break up any lumps.
• Store in a large airtight container labeled with the date and contents. Store in a cool, dry place. Shelf life: 6 to 8 months. Makes enough for about 5 batches of 24 muffins each.To make 24 regular-sized muffins:.
• Preheat oven to 400°. Coat muffin tins with cooking spray.
• In a large bowl, beat:.
• 3 to 4 eggs.
• 3 teaspoons vanilla.
• 2 cups water.
• UP TO 1 cup oil or butter.
• Stir in 5-1/2 cups muffin mix and any additional ingredients (listed below) just until moistened. The batter should be lumpy.
• Fill muffin tins full. Bake for 18 to 20 minutes, or until muffins are golden brown.
• Applesauce muffins: 1 cup applesauce omit oil.
• Apple muffins: 3 cups raw grated apple 1 teaspoons gr. cloves 1 cup nuts or raisins, sprinkle with cinnamon and sugar mixture before baking.
• Apricot muffins: 1 cup chopped dried apricots.
• Banana muffins: 2 mashed bananas 1 cup walnuts (optional).
• Blueberry muffins: 2 cups fresh or frozen rinsed blueberries.
• Bran-molasses muffins: Use only 3 cups of muffin mix. Stir in: 4 cups bran cereal 1/2 cup molasses 1 cup raisins.
• Butterscotch muffins: 2 (12 oz.) bags butterscotch chips 1 cup chopped nuts.
• Carrot muffins: 2 cups grated carrots 1 cup raisins 1-1/2 teaspoons allspice.
• Cashew muffins: 2 cups unsalted coarsely chopped cashews.
• Cherry muffins: 2 cups fresh or dried pitted cherries.
• Chocolate chip-fudge muffins: 1-1/2 cups cocoa 1/2 cup sugar 3 cups mini chocolate chips.
• Coconut muffins: 3 cups toasted flaked coconut (reserve some to sprinkle on the top).
• Cranberry-orange muffins: 2 cups chopped fresh or frozen cranberries 1 cup nuts 1/2 cup orange juice 2 Tb. orange peel.
• Currant muffins: 1-1/2 cups currants 1 cup chopped nuts.
• Date nut muffins: 1 cup chopped dates 1 cup chopped nuts.
• Eggnog muffins: 4 teaspoons rum extract 2 cups eggnog (omit water from recipe) before baking, top with mixture of: 2 Tb. sugar 1 teaspoons nutmeg 1/2 teaspoons cinnamon.
• Fig muffins: 2 cups dried chopped figs 1 cup chopped walnuts.
• Fruit muffins: 2 cups dried diced fruit.
• Garden fresh muffins: 1 cup grated carrots 1 cup grated zucchini 1/2 teaspoons ground cloves.
• Gingerbread muffins: 2 Tb. ground ginger 1/2 cup molasses 2 cups raisins.
• Granola muffins: reduce muffin mix to 4 cups and add: 1-1/2 cups granola. Top with additional granola before baking.
• Grape nuts muffins: reduce muffin mix to 4 cups and add: 2-1/2 cups grape nuts and 1 teaspoons allspice.
• Hazelnut muffins: 2 teaspoons ground cardamom 2 cups chopped hazelnuts.
• Incredible Cream Cheese muffins: combine: 2 (8 oz.) packages cream cheese 1/2 cup sugar 2 eggs. Drop this mix by Tb. onto top of muffins before baking.
• Jam muffins: 1-1/2 cups jam or preserves (strawberry, raspberry, blackberry, cherry) 1 cup chopped nuts (optional).
• Kisses and hugs muffins: 1-1/2 cups cocoa 1/2 cup sugar after filling muffin tins 3/4 full, drop one Hershey's kiss into the center of each muffin, pushing down slightly until kiss is covered. Ice cooled muffins with confectioners sugar and water glaze.
• Lemon muffins: omit 1 cup water and replace with 1 cup lemon juice use 4 eggs, 1/2 cup chopped nuts.
• Lemon-poppy seed: 2 packages (3.4 oz each) instant lemon pudding mix 2 T poppy seeds, use 4 eggs, omit 1 cup water and replace with 1 cup lemon juice.
• Mandarin muffins: 2 (8-1.4 oz) cans crushed mandarin oranges (undrained) reduce water to 1 cup 1-1/2 cups shredded carrots.
• Maple muffins: 6 Tb. maple syrup, reduce water to 1-1/2 cups.
• Marmalade muffins: 1-1/2 cups orange marmalade, 1 cup chopped nuts (opt), 1 cup orange juice (omit 1 cup of the water).
• Mincemeat muffins: 1-1/2 cups mincemeat.
• Nutty muffins: 3 cups peanut butter chips 1/2 cup chopped peanuts.
• Oatmeal muffins: reduce muffin mix to 4 cups and add 1 cup oats; use 4 eggs and up to 2 cups raisins or grated apples.
• Orange muffins: 2 cups sour cream,1 cup nuts or coconut (opt), 2 cans (11 oz. each) mandarin oranges, drain; use 4 eggs.
• Peach muffins: 2 cups fresh or one large can (drained) chopped peaches.
• Pear muffins: 2 cups fresh or one large can (drained) chopped pears.
• Peanut-butter banana muffins: 1 cup peanut butter 1/2 cup chopped peanuts 3 mashed bananas.
• Peanut-butter & jelly muffins: 1 cup peanut butter, 1/2 cup chopped peanuts; drop 1 Tb. jam into each muffin before baking.
• Pecan muffins: 2 cups chopped toasted pecans, 1 teaspoons maple extract.
• Pineapple muffins: 1 teaspoons ground cloves, 1 large can crushed pineapple, drained 1 jar (7 oz. or about 1 cup) macadamia nuts, chopped.
• Pineapple carrot raisin muffins: 1 cup each: grated carrots, crushed pineapple, drained and raisins 1 cup walnuts, chopped (optional).
• Prune muffins: 1 to 2 cups chopped prunes 1/3 cup poppy seeds.
• Pumpkin muffins: 2 cups or 1 can solid pack pumpkin 1 Tb. pumpkin pie spice 1/2 cup each chopped nuts and raisins.
• Raspberry muffins: 2 cups fresh or frozen whole, unsweetened raspberries.
• Rum raisin muffins: 3 teaspoons rum extract or 3 tablespoons rum before baking, top with mix of: 2 teaspoons sugar 1/2 teaspoons cinnamon and 1/2 teaspoons nutmeg.
• Sesame seed muffins: 1 cup toasted sesame seeds before baking, top with mix of: 1/2 cup nuts 4 Tb. brown sugar 4 Tb. sesame seeds 2 Tb. flour 1/2 teaspoons each cinnamon/nutmeg.
• Sour cream muffins: omit one cup of the water and add: 1 cup sour cream 2 cups nuts 2 teaspoons grated lemon peel (opt.).
• Strawberry muffins: 2 cups fresh or frozen strawberries, chopped.
• Sweet potato muffins: 1 Tb. allspice 4 Tb. dry orange peel 2 cans (10 oz each) sweet potatoes, mashed, well drained (about 2-1/2 cups).
• Tropical treat muffins: 1 cup dried mango or papaya, chopped 1 cup chopped banana chips or 2 fresh mashed, 1 cup macadamia nuts, chopped 1/2 cup coconut 1/2 cup sour cream 2 teaspoons lemon peel, grated.
• Vanilla muffins: 2 packages vanilla chips.
• Walnut muffins 1-1/2 cups chopped walnuts.
• Wheat germ muffins: 2-2/3 cup wheat germ use 4 eggs 1/2 cup extra water before baking, top muffins with mix of: 1/2 cup wheat germ 2 Tb. sugar.
• Yogurt muffins: reduce water to 1-1/2 cups and add: 2 cartons (8 oz each) yogurt -- plain or flavored.
• Zucchini muffins: 2 cups grated zucchini 2 Tb. cinnamon 1 cup chopped nuts (optional).
• Plum muffins: 2 cups fresh or canned plums; chopped.