Diy Muffin Mix Recipes

MASTER MUFFIN RECIPE

Steps:

• Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
• In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
• In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, sour cream, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined. Scrape down the sides and bottom of the bowl as needed.
• Pour the dry ingredients into the wet ingredients and beat on low speed until just about combined. Add the milk and continue to beat on low until combined. Fold in add-ins. (See flavors/details in the notes below.)
• Spoon the batter evenly into each cup or liner, filling each all the way to the top. Bake the muffins for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
• Glazed muffins stay fresh stored in the refrigerator for 1 week, unglazed muffins stay fresh stored at room temperature for a few days- then transfer to the fridge for up to 1 week.

PRE-MADE BULK MUFFIN MIX TO MAKE ANY MUFFINS

Steps:

• To actually make our muffins:
• two and ¾ths cups (2¾) of the above mix
• beaten egg
• cup of milk
• half cup (1/2) of melted butter
• Mix the beaten egg, milk and butter together and pour into muffin mix. Mix with a fork until well blended. Then add your add-ins and mix again. Pour into your muffin tin (2/3 full) or cake pan (for a cake like muffin) and bake at 400 degrees for 18-22 minutes or until a toothpick comes out clean.
• Good add-ins: (add your ideas too!)
• Blueberries
• other berries
• apples
• peaches
• apricots
• Pumpkin puree
• cranberries
• craisins
• raisins
• cinnamon
• brown sugar
• chocolate chips
• nuts
• coconut
• instant coffee granules
• Flax seeds
• Wheat Germ
• OR make them like they are and then once baked roll in melted butter and then roll in sugar and cinnamon mix for what is called "French Muffins" (one of my mom's traditional muffins for special occasion breakfasts!

DIY MUFFIN MIX

Steps:

• To make the muffin mix, combine flour, sugar, baking powder and salt. Store in a airtight container.
• To make the muffins, preheat the oven to 400 degrees and grease 7 muffin tins.
• Combine 1 1/3 of the muffin mix gently with the egg, milk, butter/oil, extract and spice. Be careful not to overmix! Fold in remaining ingredients, if desired.
• Fill muffin tins to the top, placing water in the empty tins. Bake for 20 minutes.

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.

BASIC MUFFIN RECIPE

Steps:

• Heat oven to 200C/180C fan/gas 6. Line 2 muffin trays with paper muffin cases. In a large bowl beat 2 medium eggs lightly with a handheld electric mixer for 1 min.
• Add 125ml vegetable oil and 250ml semi-skimmed milk and beat until just combined then add 250g golden caster sugar and whisk until you have a smooth batter.
• Sift in 400g self-raising flour and 1 tsp salt (or 400g plain flour and 3 tsp baking powder if using) then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough.
• Stir in 100g chocolate chips or dried fruit if using.
• Fill muffin cases two-thirds full and bake for 20-25 mins, until risen, firm to the touch and a skewer inserted in the middle comes out clean. If the trays will not fit on 1 shelf, swap the shelves around after 15 mins of cooking.
• Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.

JIFFY CORN MUFFIN MIX COPYCAT

Steps:

• Combine first 5 ingredients in a bowl, mix well.
• Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.
• If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the above mixed ingredients to that recipe.
• To make Corn Muffins, preheat oven to 400F, spray muffin pan with non-stick cooking spray.
• OPTIONAL: To mix, add any combination of optional ingredients you prefer.
• Combine mix with egg and milk, mixing well.
• Fill muffin pan 1/2 full, bake for 15-20 minutes.