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(see below main recipe for a Pantry Muffin Mix that needs no refrigeration)
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Basic Muffin Mix (using dry ingredients)
Not too sweet, can add more sugar if you wish to have sweet muffins. We
like them less sweet when using as bread with dinner. Can fill several sand-
wich bags at a time, in an assembly manner, then seal each bag and put
them all into a gallon zip loc.....
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2 c. *flour or unbleached flour
2 T. sugar
3/4 tsp. salt
scant 1 T. baking powder
2 T. whole egg powder
1/4 c. butter powder
2 T. **instant dry milk powder
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Mix thoroughly. Put into a zip-loc sandwich bag.
Can keep in refrigerator for 3 to 6 months.
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*feel free to use part whole wheat flour (I suggest a third exchange, but no
more than half. But if wanting to use all whole wheat flour, you must up the
baking powder to help lift the heavier whole wheat flour)
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**why I suggest instant dry milk here? yes, you can use non-instant like the
kind from LDS Home Storage, but in my experience, it clumps if mix is stored
too long. So if you don't use instant milk, just think shorter storage time. You
might try keeping the bags in a glass jar with tight lid, that might keep it from
clumping.
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To Use:
1 bag of muffin mix
1 and 1/4 cups water
2 T. cooking oil
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Put dry mix into a medium large bowl. Mix water and oil, add to dry mix
and gently stir only until moist, small lumps in batter is okay. Fill greased
12-muffin tin about 2/3 full each. Bake at 400° for 16 to 20 minutes.
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A few ideas for additions:
1 tsp. extract such as vanilla
1 cup of hydrated/drained freeze dried fruit
about 1/2 to 3/4 c. chopped nuts
1 heaping cup chocolate chips
1 cup chopped fresh fruit, such as apples
1 cup dried fruit such as raisins, craisins, etc.
1 tsp. or more of a spice such as cinnamon
1 heaping cup frozen blueberries (add these to dry mix before stirring
in water/oil)
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Pantry Muffin Mix
An easy, practical and affordable way to replace boxed and pouch muffin
mixes that you buy. You control better ingredients!! This mix will keep in
your pantry for months, needs no refrigeration unless you use part whole
wheat flour.....
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8 c. flour
2 and 1/2 c. sugar
3/4 c. instant dry milk
2 T. + 2 tsp. baking powder
1 tsp. baking soda
2 tsp. salt
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Mix together and store in a tightly covered container. Store in pantry. I
suggest using a glass container with tight lid, especially if you are using
non-instant dry milk (and you can actually use 1/2 cup if it's non-instant).
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To use:
3 level cups of muffin mix
1 large beaten egg
1 c. water
1/2 c. melted butter, cooled to warm (or use room temperature cooking oil)
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Put the 3 c. dry muffin mix into a large bowl. Mix beaten egg, water, and the
melted butter together and pour into muffin mix. Stir with a fork just until it
is moist. Then any add-ins if using and mix gently again only to combine. Do
not over-mix. Fill greased muffin tins (2/3 full), bake at 400°, 18 to 22 minutes.
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Add-in ideas:
Blueberries
Other berries
Apples
Peaches
Apricots
Pumpkin puree
Craisins or raisins
Cinnamon or spices
Extracts such as vanilla
Brown sugar
Chocolate chips
Chopped nuts
Coconut
Flax seeds
Wheat Germ
Cranberries 3/4 c. mixed in 1/4 c. brown sugar
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OR make them plain as is, then once baked, roll in melted butter and roll
in sugar/cinnamon mixture for "French Muffins"
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OR chocolate muffins: 2 and 3/4 c. mix + 1/3 c. cocoa powder. Proceed as
instructed above. Then chocolate chips for the "add-in" and maybe some
chopped nuts too.
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