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!
prep time10 Min
cook time10 Min
TO MAKE THE MUFFIN MIX:
1 1/2 c
all purpose flour
1 1/2 tsp
non-fat dry milk powder
TO ADD TO THE MIX WHEN YOU MAKE THE MUFFINS:
butter, margarine or butter-flavored shortening, melted
How To Make
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.
TO 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.
INSTRUCTIONS 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.
Add 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.
Bake at 350 degrees for 15-20 min. or until wooden pick inserted into the middle of a middle muffin comes out clean.
Allow 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!
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!