A B C Muffin Base Mix Food

A-B-C MUFFIN BASE MIX

Steps:

• Measure all ingredients into a large bowl, blend well and the transfer to a sealable storage container.
• TO MAKE 24 REGULAR SIZED MUFFINS:.
• Preheat oven to 400°.
• Combine the following.
• 4 eggs.
• 3 teaspoons vanilla.
• 2 cups water.
• 1 cup oil.
• 5-1/2 cups muffin mix.
• The batter should be slightly lumpy.
• Fill muffin tins 3/4 full. Bake for 18 to 20 minutes, or until muffins are golden brown.
• Muffins freeze well.
• To reheat frozen muffins, microwave on high for 30 seconds per muffin.

BASIC MUFFINS

Steps:

• Melt the butter in a small saucepan or in the microwave on low heat.
• Sift, measure and then place the flour in a large bowl.
• Add the baking powder, salt and sugar.
• Beat the egg well in a small bowl.
• Add the milk, vanilla and melted butter and mix thoroughly.
• Put the above wet ingredients into the large bowl of dry ingredients.
• Stir just until the flour mixture is moistened.
• Fill greased muffin tins 1/2 to 2/3 full.
• Bake at 400 F or 200 C for 20-25 minutes.
• The muffins should be golden brown in colour and spring back when touched.

BASIC MUFFIN RECIPE

Steps:

• Heat oven to 200C/180C fan/gas 6. Line 2 muffin trays with paper muffin cases. In a large bowl beat 2 medium eggs lightly with a handheld electric mixer for 1 min.
• Add 125ml vegetable oil and 250ml semi-skimmed milk and beat until just combined then add 250g golden caster sugar and whisk until you have a smooth batter.
• Sift in 400g self-raising flour and 1 tsp salt (or 400g plain flour and 3 tsp baking powder if using) then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough.
• Stir in 100g chocolate chips or dried fruit if using.
• Fill muffin cases two-thirds full and bake for 20-25 mins, until risen, firm to the touch and a skewer inserted in the middle comes out clean. If the trays will not fit on 1 shelf, swap the shelves around after 15 mins of cooking.
• Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.

ALL-STAR MUFFIN MIX

Steps:

• In a large bowl, whisk first 6 ingredients until well blended. Store in airtight containers in a cool, dry place or in the freezer up to 6 months. Yield: 4 batches (11 cups mix)., To prepare plain muffins: Preheat oven to 400°. Whisk together egg, milk and melted butter. Add 2-3/4 cups muffin mix, stirring just until moistened. Fill paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 18-21 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm. , For Blueberry Muffins: Prepare muffins as directed, folding 1 cup fresh or frozen blueberries into prepared batter. , For Rhubarb-Orange Muffins: Prepare muffins as directed, adding 1/3 cup orange marmalade to egg mixture and folding 3/4 cup diced fresh or frozen rhubarb into prepared batter., For Banana Muffins: Prepare muffins as directed, adding 1 cup mashed ripe bananas to egg mixture. , For Cranberry-Pecan Muffins: Prepare muffins as directed, tossing 1 cup chopped fresh or frozen cranberries, 1/2 cup chopped pecans and 3 tablespoons sugar with muffin mix before adding to egg mixture. , For Apricot-Cherry Muffins: Prepare muffins as directed, tossing 1/2 cup each chopped dried apricots and dried cherries with muffin mix before adding to egg mixture. , For Cappuccino Muffins: Prepare muffins as directed, tossing 1 cup miniature semisweet chocolate chips and 2 teaspoons instant coffee granules with muffin mix before adding to egg mixture. , For Carrot-Raisin Muffins: Prepare muffins as directed, tossing 3/4 cup shredded carrots and 1/3 cup golden raisins with muffin mix before adding to egg mixture. , For Apple-Cheese Muffins: Prepare muffins as directed, tossing 1/2 cup each shredded peeled apple and shredded Colby-Monterey Jack cheese with muffin mix before adding to egg mixture.