8c all purpose flour
3c sugar
3T baking powder
2tsp salt
2tsp. ground cinnamon
2tsp ground nutmeg
Additional Ingredients:
1 egg
1c milk
1/2c butter
Sugar to sprinkle on the tops
In a large bowl combine the first six ingredients.
Store in airtight container in a cool dry place or in the freezer for up to 6 months.
To prepare basic muffins:
Place 2 3/4 cups of muffin mix in a large bowl. Whisk the egg, milk and butter; stir into dry ingredients until moistened. Fill paper-lined muffin cups three-fourths full. Sprinkle with a little bit of sugar on the tops. Bake at 400 for 18-21 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm…
For each of the following variations, add additional ingredients, fill muffin cups and bake as directed..
Banana Muffins: Place 2 3/4c muffin mix in a large bowl. Whisk the egg, milk, butter and 1c mashed ripe bananas; stir into dry ingredients just until moistened.
Blueberry Muffins: Place 2 3/4c muffin mix in a large bowl. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fold in 1c of fresh or frozen blueberries.
Cappuccino Muffins: In a large bowl, combine 2 3/4c muffin mix, 1c chocolate chips, and 2 tsp coffee granules. Whisk the egg, milk, and butter; stir into dry ingredients just until moistened.
Rhubarb-Orange Muffins: In a large bowl, combine 2 3/4c muffin mix, 3/4c diced fresh or frozen rhubarb, and 1/3c orange marmalade. Whisk the egg, milk, and butter; stir into dry ingredients just until moistened.
Apricot-Cherry Muffins: In a large bowl, combine 2 3/4c muffin mix, 1/2c chopped dried apricots, and 1/2c dried cherries. Whisk the egg, milk, and butter; stir into dry ingredients just until moistened.
