This recipe has been passed around so many times, and no one seems to know where it originated from. Everyone adds their own touch. Take it, use it, if you came up with it, or know who did, let me know!
As for FG and such, use safe ingredients and have fun!
A-B-C MUFFIN MIX
18 cups flour (whole wheat pastry, white, kamut, your choice!)
5 cups sugar (or equivalent, like Sucanat, Splenda [I do NOT recommend Splenda!])
2 1/4 cups buttermilk blend or non fat dry milk
6 Tb. baking powder
2 Tb. baking soda
2 Tb. salt
Stir together well, breaking up lumps.
Place ingredients in a large airtight container labeled with the date. If it's going to be stored for long, place contents in the freezer.
Mix makes enough for about 5 batches of 24 muffins each.
If desired, dry sweetener can be omitted then stir in 1 cup honey for every 24 muffins as you make them.
TO MAKE 24 REGULAR SIZED MUFFINS: {I used 1/2 recipe & made 18 muffins - don't know what size muffins tins she used. I used 1/4 cup batter per muffin}
Preheat oven to 400.
Coat muffin tins with an oil/lecithin mixture, grease with butter, or spray with cooking spray.
In a large bowl, beat:
4 eggs / 3 tsp. vanilla / 2 cups water / 1 cup oil** or butter- this measurement is up to your tastesand desires. We find them perfectly acceptable without ANY fat, but any amount of oil can be added up to one cup.
Stir in 5-1/2 cups muffin mix and any additional ingredients (listed on chart) just until moistened.
The batter should be lumpy.
Fill muffin tins 3/4 full. Bake for 18 to 20 minutes, or until muffins are golden brown. {I baked for 15 minutes, depends on your oven & pans}
Muffins freeze well.
To reheat frozen muffins, microwave on high for 30 seconds per muffin. (or heat in the oven until warm)
These two toppings would go well with almost any of the ABC muffins.
Sprinkle mixture atop uncooked muffins before popping them into preheated oven:
STREUSEL TOPPING for 24 muffins:
Mix together:
1 cup sugar
1 tsp. cinnamon
2/3 cup flour
cut in 1/2 cup cold butter until mixture iscrumbly.
CRUNCHY TOPPING for 24 muffins:
Mix together:
1 cup rolled oats1 cup flour
1/2 cup sugar
2 tsp. ground cinnamon
cut in 1/2 cup softened butter with fork or pastrycutter until crumbly
Add-in's for muffins:
APPLE MUFFINS:
3 cups raw grated apples
1 tsp. gr. cloves
1 cup nuts or raisins
sprinkle with cinnamon and sucanat mixture beforebaking
APPLESAUCE MUFFINS:
1 cup applesauce omit oil
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
CARROT MUFFINS:
2 cups grated carrots
1 cup raisins
1-1/2 tsp. 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 {try carob}
1/2 cup sugar
3 cups mini carob 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 MUFFINS:
1 cup chopped dates
1 cup chopped nuts
EGGNOG MUFFINS:
4 tsp. rum extract
2 cups eggnog (omit water from recipe)
before baking, top with mixture of:
2 Tb. sugar
1 tsp. nutmeg
1/2 tsp. cinnamon
FIG MUFFINS:
2 cups dried chopped figs
1 c. chopped walnuts
FRUIT MUFFINS:
2 cups dried diced fruit
GARDEN FRESH MUFFINS:
1 cup grated carrots
1 cup grated zucchini
1/2 tsp. 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
GRAPENUTS MUFFINS:
reduce muffin mix to 4 cups and add:
2-1/2 cups grape nuts
1 tsp. allspice
HAZELNUT MUFFINS:
2 tsp. 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 beforebaking
JAM MUFFINS:
1-1/2 cups jam or preserves(strawberry, raspberry, blackberry, cherry)
1 cup chopped nuts (optional)
LEMON MUFFINS:
omit 1 cup water and replace with 1 cup lemon juice{haven't tried this, but sounds like too much lemon juice to me. I would start with 1/2 cup}
use 4 eggs
1/2 cup chopped nuts
MANDARIN MUFFINS:
1 (11oz) can mandarin oranges chopped andundrainedreduce 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
OATMEAL MUFFINS:
reduce muffin mix to 4 cups and add:
1 cup oats
use 4 eggs
up to2 cups raisins or grated apples
ORANGE MUFFINS:
2 cups sour cream or yogurt
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) choppedpeaches
PEANUT BUTTER BANANA MUFFINS:
1 cup peanut butter
1/2 cup chopped peanuts
3 mashed bananas
PEANUT BUTTER AND JELLY MUFFINS:
1 cup peanut butter
1/2 cup chopped peanuts
drop 1 Tb. jam into each muffin before baking.
PEAR MUFFINS:
2 cups fresh or one large can (drained) choppedpears
PECAN MUFFINS:
2 cups chopped toasted pecans
1 tsp. maple extract
PINEAPPLE CARROT RAISIN MUFFINS:
1 cup grated carrots,
1 cup crushed pineapple,
drained1 cup raisins
1 cup walnuts, chopped (optional)
PINEAPPLE MACADAMIA MUFFINS:
1 tsp. ground cloves
1 large can crushed pineapple, drained
1 jar (7 oz. or about 1 cup) macadamia nuts,chopped
PLUM MUFFINS:
2 cups fresh or canned plums, chopped
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, unsweetenedraspberries
RUM RAISIN MUFFINS:
3 tsp. rum extract
before baking, top with mix of:
2 tsp. sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
SESAME SEED MUFFINS:
1 cup toasted sesame seeds
before baking, top with mix of:
1/2 cup nuts
4 Tb. sugar
4 Tb. sesame seeds
2 Tb. flour
1/2 tsp. each cinnamon
1/2 tsp. nutmeg
SOUR CREAM MUFFINS:
omit one cup of the water and add:
1 cup sour cream or yogurt
2 cups nuts
2 tsp. grated lemon peel (opt.)
SQUASH MUFFINS:
2 cups mashed squash
1 Tb. pumpkin pie spice
1/2 cup each chopped nuts and raisins
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 or yogurt
2 tsp. lemon peel, grated
WHEAT GERM MUFFINS:
2-2/3 c. wheat germ
use 4 eggs
1/2 cup extra water
before baking, top muffins with mix of:
1/2 c. wheat germ2 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)
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