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Versatile Homemade Muffin Mix Recipe

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Ingredients

Adjust Servings:
18 cups flour
5 cups sugar (or equivalent substitute)
2 1/4 cups dry buttermilk or 2 1/4 cups nonfat dry milk powder
6 tablespoons baking powder
2 tablespoons baking soda
2 tablespoons salt
3 tablespoons ground cinnamon (i reduce cinnamon to 2 tbsp.)
3 teaspoons ground nutmeg (i reduce nutmeg to 2 tsp.)

Nutritional information

551.5
Calories
15 g
Calories From Fat
1.7 g
Total Fat
0.6 g
Saturated Fat
7.8 mg
Cholesterol
1227.1 mg
Sodium
120.4 g
Carbs
3.1 g
Dietary Fiber
47.5 g
Sugars
13.6 g
Protein
154g
Serving Size

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Versatile Homemade Muffin Mix Recipe

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    Cuisine:

    I would rate this 10 if I could. I made the pumpkin and added chocolate chips. They are awesome! Now I am going to make 2 more kinds. Thank you! I think this will be my Christmas gift idea. One batch, recipes and a mixing bowl! Perfect! I am thrilled!

    A few weeks later; We love the Lemon Poppyseed, Oatmeal Raisin, Pumpkin Chocolate Chip. Next in line is Jam filled, Orange, and many more! Thank you! Thank you! Thank you!

    • 43 min
    • Serves 24
    • Easy

    Ingredients

    Directions

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    Universal Muffins Mix,This is a recipe for muffin base mix. I learned to make it when employed as a baker in a neighborhood shop. Cranberry orange is my favorite.,I would rate this 10 if I could. I made the pumpkin and added chocolate chips. They are awesome! Now I am going to make 2 more kinds. Thank you! I think this will be my Christmas gift idea. One batch, recipes and a mixing bowl! Perfect! I am thrilled!

    A few weeks later; We love the Lemon Poppyseed, Oatmeal Raisin, Pumpkin Chocolate Chip. Next in line is Jam filled, Orange, and many more! Thank you! Thank you! Thank you!,This is awesome for breakfast before school. I make up huge batches and try to change up the mix ins everday. I’ve used this for a couple years, but this is the first time i found it here. Now I’ll never lose. Thanks


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    Steps

    1
    Done

    Combine Ingredients and Break Up Any Lumps.

    2
    Done

    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:

    3
    Done

    Preheat Oven to 400. Coat Muffin Tins With Cooking Spray.

    4
    Done

    in a Large Bowl, Beat:

    5
    Done

    3 to 4 Eggs.

    6
    Done

    3 Teaspoons Vanilla.

    7
    Done

    2 Cups Water.

    8
    Done

    Up to 1 Cup Oil or Butter.

    9
    Done

    Stir in 5-1/2 Cups Muffin Mix and Any Additional Ingredients (listed Below) Just Until Moistened. the Batter Should Be Lumpy.

    10
    Done

    Fill Muffin Tins Full. Bake For 18 to 20 Minutes, or Until Muffins Are Golden Brown.

    Avatar Of Emily Johnson

    Emily Johnson

    Bean aficionado brewing up the perfect cup of coffee every time.

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