Sweet Muffin Mix
I like to make these muffins often, because although they are a little bit sweet (I like to add lemon or orange zest sometimes)they aren't too sweet; and are very good without anything at all added to them. So, I decided that I needed to make up a mix so that it was faster and easier to prepare them. It really isn't that much time saved; but with a family these days---some days---every minute counts!
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- 1 1/2 c
- all purpose flour
- 1/2 c
- 2 tsp
- baking powder
- 1/2 tsp
- 1 1/2 tsp
- non-fat dry milk powder
- 1/2 c
- 1/4 c
- butter, margarine or butter-flavored shortening, melted
TO MAKE THE MUFFIN MIX:
TO ADD TO THE MIX WHEN YOU MAKE THE MUFFINS:
Label a Zip-Lock bag with the name of the mix, the date that you are packing it, and the instructions showing what to add and how to make it.
2TO MAKE THE MIX:
Sift together or whisk very thoroughly all the dry ingredients. Place them in the Zip-Lock bag that you have prepared. Seal it up tightly.
3INSTRUCTIONS TO MAKE THE MUFFINS:
In a bowl, combine the egg (lightly beaten) the water and the melted butter. Stir well. Pour mix into a bowl, and make a well in the center.
4Add the wet ingredients and stir JUST UNTIL COMBINED. Fill prepared muffin cups (vegetable spray in paper liners*, or cups of muffin tin) about 3/4 full with batter. If you want slightly higher tops add a little more. You will however get a couple less muffins.
5Bake at 350 degrees for 15-20 min. or until wooden pick inserted into the middle of a middle muffin comes out clean.
6Allow to sit in the muffin tin for about 5 min. before removing to cooling racks to cool enough to serve.
*NOTE: Spraying the cup liners will enable them to be removed easily, and not take 1/2 the muffin with them!