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!).

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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.

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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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2 Comments

  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!