Christmas Muffin Mix Food

CHRISTMAS MUFFINS

Steps:

• Heat oven to 400 degrees.
• Line 15 standard muffin cups with cupcake liners, or grease them.
• In a large bowl, mix together the flour(s), oats, baking powder, baking soda, cinnamon, cloves, and nutmeg.
• In a medium bowl, whisk together the buttermilk, applesauce, sugar, brown sugar, canola or vegetable oil, egg, and vanilla extract. Mix in the cranberries, apple, and zucchini.
• Add the wet ingredients to the dry ingredients, and whisk together just until incorporated.
• Divide between 15 or so muffin cups - approximately a scant 1/2 cup each.
• Bake at 400 degrees for about 20 minutes, or until the tops spring back when touched.
• Line the counter with a couple of paper towels, and place a wire rack on top. Once the muffins are cool enough to touch, move them to a wire rack.
• Allow the muffins to cool to room temperature, or close - about 20 minutes.
• Meanwhile, mix together the glaze. Simply whisk the powdered sugar, vanilla, orange zest, milk and orange juice together until it's glaze consistency.
• Drizzle the glaze over the top of the muffins. If desired, top with sprinkles while the glaze is still wet (c'mon! It's Christmas! Go for it!)

BEST EVER MUFFINS

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups.
• Variations: Blueberry Muffins: Add 1 cup fresh blueberries. Raisin Muffins: Add 1 cup finely chopped raisins. Date Muffins: Add 1 cup finely chopped dates. Cheese Muffins: Fold in 1 cup grated sharp yellow cheese. Bacon Muffins: Fold 1/4 cup crisp cooked bacon, broken into bits.
• Bake for 25 minutes, or until golden.

HOMEMADE MUFFIN MIX

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. Cut in shortening until the mixture resembles coarse crumbs. Store in airtight containers in a cool, dry place or in the freezer for up to 6 months. Yield: 4 batches (10 cups). , To prepare plain muffins: Place 2-1/2 cups muffin mix in a bowl. Whisk egg and milk; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 425° for 15-20 minutes or until a toothpick comes out clean. Let stand for 5 minutes before removing to a wire rack. , To prepare cheddar muffins: In a bowl, combine 2-1/2 cups muffin mix, cheese, bacon and chives. Whisk egg and milk; stir into cheese mixture just until moistened. Fill muffin cups and bake as directed for plain muffins., To prepare cinnamon-raisin muffins: In a bowl, combine 2-1/2 cups muffin mix, raisins and cinnamon. Whisk egg and milk; stir into raisin mixture just until moistened. Fill muffin cups and bake as directed for plain muffins.

CHRISTMAS MUFFIN MIX

Steps:

• Layer all the ingredients in a 1 litre glass or plastic preserving jar in the order the ingredients are listed.
• Write the following method on a gift label: 'Tip the contents of the jar into a large mixing bowl. Make a well in the centre and add 2 beaten eggs, 300ml/½pt milk and 100g/4oz melted butter. Mix quickly and lightly to a soft batter. Divide between 12 muffin cases. Bake at 190C/fan 170C/gas 5 for 18-20 mins. Use within 4 weeks.' Attach the label and a wooden spoon to the top of the jar with some raffia or coloured ribbon.

CHRISTMAS MORNING JEWELLED MUFFIN MIX IN A JAR

Steps:

• Layer all the ingredients in a 1 litre/2 pint glass preserving jar in the order the ingredients are listed.
• Write the following method on a gift label:.
• 'Tip the contents of the jar into a large mixing bowl. Make a well in the centre and add 2 beaten eggs, 300ml/1/2 pt milk and 100g/4oz melted butter. Mix quickly and lightly to a soft batter. Divide between 12 muffin cases. Bake at 190C/fan 170C/gas 5 for 18-20 minutes Use within 4 weeks.'.
• Attach the label and a wooden spoon to the top of the jar with some raffia or coloured ribbon and a sprig of holly or seasonal herbs. (I like to use Bay leaves!).
• Look out for attractive clear jars - either glass or plastic - to show off the layers of the muffin mix - I like to use Kilner Jars.

CHRISTMAS MORNING CASSEROLE MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and transfer sausage to prepared muffin cups.
• Mix half-and-half, baking mix, eggs, salt, and black pepper together in a bowl; pour over sausage. Top each muffin with Cheddar cheese.
• Bake in the preheated oven until cooked through and cheese is melted, about 25 minutes.

MIXED FRUIT MUFFINS

Steps:

• Preheat oven to 190 degress centigrade.
• Thoroughly grease muffin pans.
• Cream the butter or margarine and sugar in a bowl until light and fluffy.
• Beat in the egg and combine well.
• Sift the flour with the cinnamon and mixed spice.
• Add the vinegar to the milk.
• Stir the flour, mixed fruit and milk into the creamed mixture.
• Thoroughly mix ingredients together.
• Fill greased muffin pans three-quarters full and bake in a moderate oven for 20 - 25 minutes or until risen and golden brown in colour.
• serve warm or cold.

MIX-IN MUFFINS

Steps:

• Preheat oven to 400 degrees F and line 12 (1/3-cup) muffin cups with paper liners.
• Into a bowl, sift together flour, sugar, baking powder, baking soda, and salt.
• Melt butter and in a small bowl whisk together with sour cream, egg, and vanilla.
• Stir butter mixture (and additional ingredients) into flour mixture until just combined.
• DO NOT OVERMIX!
• Handle this batter gently!
• Divide the batter among muffin cups (this batter is thick and will not run easily like other muffin batters) and bake in middle of oven until golden and a tester comes out clean, about 20 minutes.

SNOWFLAKE MUFFIN MIX IN A JAR

Steps:

• Measure ingredient in medium bowl, and store in an airtight container.
• add directions on a label attached to jar.
• INSTRUCTIONS:.
• Pour mix into large mixing bowl -- combine well.make a well in the center.
• beat together 1 egg, 1/3 cup oil, 1 cup shredded cheddar cheese, and 1 cup milk.combine with mix.
• stir just until moistened.
• fill 12 greased muffin cups 3/4 full.
• bake at 400* for 15-20 minutes.
• cool 5 minutes, then remove from muffin pans.

MERRY CHRISTMAS MUFFINS

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, beat eggs, oil and vanilla; stir into dry ingredients just until moistened. Fold in carrots, apple, coconut, fruit and raisins. Fill 16 paper-lined muffin cups three-fourths full. Bake at 350° for 30 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack to cool completely. For frosting, combine butter, cream cheese, sugar, juice and vanilla in a bowl; beat until smooth and creamy. Spread over muffins. Sprinkle with cherries.

CHRISTMAS SNACK MIX

Steps:

• Mix together the peanuts, red and green candy-coated chocolate pieces, red and green candy-coated chocolate covered peanuts, chocolate covered peanuts and wheat germ nut snacks.
• Serve in a large bowl or place in decorative glass jars and give as gifts.

UNIVERSAL MUFFINS MIX

Steps:

• Combine ingredients and break up any lumps.
• Store in a large airtight container labeled with the date and contents. Store in a cool, dry place. Shelf life: 6 to 8 months. Makes enough for about 5 batches of 24 muffins each.To make 24 regular-sized muffins:.
• Preheat oven to 400°. Coat muffin tins with cooking spray.
• In a large bowl, beat:.
• 3 to 4 eggs.
• 3 teaspoons vanilla.
• 2 cups water.
• UP TO 1 cup oil or butter.
• Stir in 5-1/2 cups muffin mix and any additional ingredients (listed below) just until moistened. The batter should be lumpy.
• Fill muffin tins full. Bake for 18 to 20 minutes, or until muffins are golden brown.
• Applesauce muffins: 1 cup applesauce omit oil.
• Apple muffins: 3 cups raw grated apple 1 teaspoons gr. cloves 1 cup nuts or raisins, sprinkle with cinnamon and sugar mixture before baking.
• 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.
• Butterscotch muffins: 2 (12 oz.) bags butterscotch chips 1 cup chopped nuts.
• Carrot muffins: 2 cups grated carrots 1 cup raisins 1-1/2 teaspoons 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 1/2 cup sugar 3 cups mini chocolate 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 nut muffins: 1 cup chopped dates 1 cup chopped nuts.
• Eggnog muffins: 4 teaspoons rum extract 2 cups eggnog (omit water from recipe) before baking, top with mixture of: 2 Tb. sugar 1 teaspoons nutmeg 1/2 teaspoons cinnamon.
• Fig muffins: 2 cups dried chopped figs 1 cup chopped walnuts.
• Fruit muffins: 2 cups dried diced fruit.
• Garden fresh muffins: 1 cup grated carrots 1 cup grated zucchini 1/2 teaspoons 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.
• Grape nuts muffins: reduce muffin mix to 4 cups and add: 2-1/2 cups grape nuts and 1 teaspoons allspice.
• Hazelnut muffins: 2 teaspoons 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 before baking.
• Jam muffins: 1-1/2 cups jam or preserves (strawberry, raspberry, blackberry, cherry) 1 cup chopped nuts (optional).
• Kisses and hugs muffins: 1-1/2 cups cocoa 1/2 cup sugar after filling muffin tins 3/4 full, drop one Hershey's kiss into the center of each muffin, pushing down slightly until kiss is covered. Ice cooled muffins with confectioners sugar and water glaze.
• Lemon muffins: omit 1 cup water and replace with 1 cup lemon juice use 4 eggs, 1/2 cup chopped nuts.
• Lemon-poppy seed: 2 packages (3.4 oz each) instant lemon pudding mix 2 T poppy seeds, use 4 eggs, omit 1 cup water and replace with 1 cup lemon juice.
• Mandarin muffins: 2 (8-1.4 oz) cans crushed mandarin oranges (undrained) reduce 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.
• Nutty muffins: 3 cups peanut butter chips 1/2 cup chopped peanuts.
• Oatmeal muffins: reduce muffin mix to 4 cups and add 1 cup oats; use 4 eggs and up to 2 cups raisins or grated apples.
• Orange muffins: 2 cups sour cream,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) chopped peaches.
• Pear muffins: 2 cups fresh or one large can (drained) chopped pears.
• Peanut-butter banana muffins: 1 cup peanut butter 1/2 cup chopped peanuts 3 mashed bananas.
• Peanut-butter & jelly muffins: 1 cup peanut butter, 1/2 cup chopped peanuts; drop 1 Tb. jam into each muffin before baking.
• Pecan muffins: 2 cups chopped toasted pecans, 1 teaspoons maple extract.
• Pineapple muffins: 1 teaspoons ground cloves, 1 large can crushed pineapple, drained 1 jar (7 oz. or about 1 cup) macadamia nuts, chopped.
• Pineapple carrot raisin muffins: 1 cup each: grated carrots, crushed pineapple, drained and raisins 1 cup walnuts, chopped (optional).
• 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, unsweetened raspberries.
• Rum raisin muffins: 3 teaspoons rum extract or 3 tablespoons rum before baking, top with mix of: 2 teaspoons sugar 1/2 teaspoons cinnamon and 1/2 teaspoons nutmeg.
• Sesame seed muffins: 1 cup toasted sesame seeds before baking, top with mix of: 1/2 cup nuts 4 Tb. brown sugar 4 Tb. sesame seeds 2 Tb. flour 1/2 teaspoons each cinnamon/nutmeg.
• Sour cream muffins: omit one cup of the water and add: 1 cup sour cream 2 cups nuts 2 teaspoons grated lemon peel (opt.).
• 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 2 teaspoons lemon peel, grated.
• Vanilla muffins: 2 packages vanilla chips.
• Walnut muffins 1-1/2 cups chopped walnuts.
• Wheat germ muffins: 2-2/3 cup wheat germ use 4 eggs 1/2 cup extra water before baking, top muffins with mix of: 1/2 cup wheat germ 2 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).
• Plum muffins: 2 cups fresh or canned plums; chopped.