mega manic muffin mix

Oct 24, 2011

mega manic muffin mix

I don’t think I have posted a recipe for awhile and thanks to my recent cleaning of the dining room I found one of my favorite recipe books that was buried behind a gazillion other books in my magazine-style bookshelf (you should see it now…it is super-duper clean!).


This recipe makes the base for 120 muffins and then you add your liquids when you are ready to whip them up. Once for our homeschool swim camp week I actually made 120 muffins at once with this mix. It was just a lil’ bit crazy to have that many muffins in my kitchen at one time.


I wonder how well muffins freeze and thaw? If they do freeze well, maybe it would be a good idea to do again and then we could have some ready for the days we are out of the house.

Anyway, here is the base:

10 C. whole wheat pastry flour
5 C. kamut flour
5 C. sucanat (I use honey and add more dry stuff)
2 C. buttermilk, dried
2 C. oats, pulverized
6 TB. baking powder
2 TB. baking soda
2 TB. salt (I use Real Salt)

Mix all ingredients well and keep in a sealed container.

To make a batch of 24 basic muffins, use 5 1/2 C. of muffin mix and add the following:

2 eggs
2 egg whites
3 tsp. vanilla
2 C. water
1/2 C. oil

Mix together and pour into muffin tins. Bake at 400 F for 18-20 minutes.

Variations: There are 800 variations on this theme, made possible by you, the muffin-maker-extraordinaire. I have made pumpkin chocolate chip, apple pie and jam muffins.

Here are some variations from the book:

Apple Pie Muffins
2 1/2 C. grated apple
1 tsp. cinnamon
1/2 tsp. nutmeg

Gingerbread-Style Muffins
1/4 blackstrap molasses
2 TB. ground ginger

Jam Muffins
Add a teaspoon of jam to the middle by filling in half your muffin tin, plopping on some jam, and then filling the tin the rest of the way.

Maple Pecan Muffins
6 TB pure maple syrup
Use only 1 1/2 C. water up above instead of the 2 C. listed
1 C. chopped pecans

I don’t remember what I did when I made the pumpkin chocolate chip muffins, but they were the favorite of everyone at swim camp. I am in the mood for them right now, so if someone has some suggestions for how to make them, let me know and I’ll see if I can pull myself into the kitchen to actually bake some!

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  1. Tasha

    Muffins freeze really well. You can warm them up in about 20-30 seconds in a microwave, or just let them thaw out on their own. They taste about the same as when you first baked them. Just lay them in a flat layer in a freezer bag, and try to get as much air out as possible. I did this for Green Canyon – we had dozens of frozen muffins in our camper freezer, cupboards, and fridge.

  2. tracy

    Thanks Tasha! I am SO not a baker…but something about this cooler weather is getting me in the mood!