Make Ahead Muffin Mix Food

MAKE-AHEAD MUFFIN MIX

Steps:

• Place all ingredients in a VERY large bowl, and stir gently until combined. Store in an airtight container in a cool, dry location.
• Preheat oven to 400F degrees. Spray two muffin tins with non-stick spray, or prepare with paper liners.
• In large bowl, beat 4 eggs. Add 3 teaspoons vanilla, 2 cups water and 3/4 cup vegetable or canola oil.
• Stir in 5 1/2 cups of dry muffin mix, just until moistened. Gently add in any mix-ins (see notes or find the full list at grouprecipes.com).
• Spoon into prepared muffin tins, making sure to fill each muffin cup to the top. Optional: Add topping(s).
• Bake at 400F for 18-20 minutes until tops are golden brown and toothpick inserted into muffin comes out clean.

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.

EASY AS 1-2-3 MUFFINS MIX

Steps:

• For Dry muffin Mix: In a large bowl, combine dry ingredients and mix well.
• Cut in shortening until evenly distributed.
• Store in a large airtight container in a cool, dry place.
• Use within 12 weeks as this contains no preservatives.
• Makes 10 cups muffin mix.
• For Baking muffins: Preheat oven to 400°F.
• Grease muffin tins.
• Put 2 1/3 cups muffin mix into a medium bowl.
• Stir in blueberries or whatever fruit, nut etc.
• you decided on and stir to coat.
• Combine egg and milk in a small bowl.
• Add all at once to muffin mix.
• Stir just until moistened; batter should be lumpy.
• Fill prepared muffin cups 2/3 full.
• Bake 15-20 minutes or until golden brown.
• Makes 12 large muffins.

BREAKFAST MUFFINS (MAKE AHEAD )

Steps:

• Place the cereal in a medium bowl and pour over boiling water. Stand for 10 minutes.
• Meanwhile, sift the flour, sugar and cinnamon into a large bowl. Make a well in the centre.
• Whisk eggs, buttermilk, yoghurt and oil in a large jug until combined and pour into flour mixture with the cereal mixture. Stir to just combine. Stir in apricots and Choc Bits.
• Pour mixture into an airtight container and refrigerate overnight or for up to one week.
• On day of serving ~ line 16 holes of 2 x 12-hole muffin pans (1/3-cup capacity) with paper cases. Divide mixture among paper cases. This recipe will make 16 x 1/3-cup muffins, 7 x 3/4-cup Texas muffins or 42 x 1 1/2- tablespoon mini muffins.
• Cook in a moderately hot oven (375 F) for about 25 minutes, or until cooked when tested.
• Serve warm or cold.

MAKE-AHEAD BLUEBERRY-CINNAMON MUFFINS

Steps:

• Whisk together flour, baking powder, cinnamon, salt, baking soda, and nutmeg in a bowl until well combined.
• Whisk together white sugar, brown sugar, and melted butter in a second, larger bowl until well combined. Whisk in eggs, lemon juice, vanilla extract, and almond extract until thoroughly combined. Add in milk and sour cream and beat until mixture is smooth, and no lumps remain. Pour in dry ingredients and fold in a few times until just moistened; there should still be some clumps of dry flour. Sprinkle blueberries over the batter, and fold in until just incorporated. Batter will be lumpy, but should not have patches of dry flour remaining in it. Do not overmix.
• Place batter in the refrigerator for 8 hours to overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Grease two 12-cup muffin tins and line with paper liners.
• In a small bowl, stir together turbinado sugar and cinnamon.
• Fill each muffin liner to the top with the batter. Sprinkle sugar and cinnamon mixture over the top of each muffin.
• Bake in the preheated oven until muffins are golden and spring back lightly when touched, 20 to 25 minutes. Remove from the oven and cool in the pan for a few minutes before removing to a wire rack to cool completely.

MAKE AHEAD MUFFIN MELTS

Steps:

• Combine eggs with all other ingredients. Fold together gently. For best flavor, cover and store in the fridge overnight.
• Spread on English muffin halves, then broil for 3 to 5 minutes or until hot and bubbly. (Don't set them too close to the heating element.).
• Serve immediately!

MAKE-AHEAD MEATLOAF MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with cooking spray.
• Combine beef, tomatoes, bread crumbs, egg substitute, 3 tablespoons ketchup, dried onion, Worcestershire sauce, salt, and pepper in a bowl. Fill muffin cups with the beef mixture.
• Mix remaining 1 tablespoon ketchup with brown sugar and vinegar in a small bowl to create a glaze. Brush or spoon glaze over the muffins.
• Bake in the preheated oven until muffins are no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

BRAN MUFFINS - MAKE AHEAD

Steps:

• In large bowl, combine cereal, raisins and chopped dates, pour in boiling water and stir until softened -- set aside.
• In another Large bowl mix flour, baking soda and salt.make well in center and set aside.
• In food processor combine 1 cup of the buttermilk, eggs and marmalade, puree until smooth.
• Pour the buttermilk mixture into separate large bowl and add the remaining cup of buttermilk, applesauce, sugar, vegetable oil and vanilla. Beat until smooth.
• Pour buttermilk mixture into well in flour mixture and stir just until blended, add reserve cereal mixture and stir just to combine.
• Cover with plastic wrap and REFRIGERATE 24 HOURS before using.
• Preheat oven to 375°F.
• Spray muffin tins with nonstick spray. Silicone pans are great to use.
• Spoon batter 2/3rds full.
• Bake to golden brown and puffy 20- 25 minutes.
• Let cool 2 minutes then remove muffins from pan.

MAKE-AHEAD BRAN MUFFINS

Steps:

• Pour boiling water over All-Bran and Bran Buds. Cool.
• Whisk together flour, soda and salt. Set aside.
• Cream sugar and oil together. Add eggs and beat well. Mix in buttermilk.
• Stir in the flour mixture. Add bran mixture and raisins, stirring until incorporated.
• Place in covered bowl and refrigerate for up to 6 - 8 weeks.
• To bake: Preheat oven to 400 deg. Spoon mixture into greased or lined muffin tin. Do not stir down. Bake for 15 minutes.