MASTER MUFFIN MIX
(shared by Ileen Hook)

12 Cups flour
4 Tablespoons Baking powder
1 Tablespoons Baking soda
2 teaspoon Salt
4 ½ Cups sugar

Mix all except sugar with a whisk, then add sugar. Store in a tight covered container in a cool dry place. (pantry) Before using give mix a good stir.

I pack the mix, measuring out 2 3/4 cups, into quart-sized bags. Then label the bag with the ingredients to add and baking instructions. Each would make 12 muffins.

TO MAKE 12 MUFFINS:
2 eggs
1 cup milk
¼ cup oil
2 ¾ cup Master Mix

OPTIONS: spices, nuts, fruit

Mix wet ingredients in separate bowl from dry ingredients (Master Mix + any spices you choose). Combine the two, stirring gently just until combined. Fold in nuts or berries. Top with streusel, crunch, or cream topping of your choice. Bake at 400 for 15-18 min.

Muffin Master Mix toppings:

Streusel Crunch Topping

2/3 Cup flour
½ Cup walnuts or pecans, finely chopped
2/3 Cup brown sugar
½ Cup oatmeal
½ teaspoon cinnamon
½ Cup butter, melted.
Mix dry ingredients and pour melted butter over the top and mix with a fork until resembles course crumbs.

Cream Cheese Topping

8 oz. Cream cheese, softened
1 teaspoon vanilla
½ Cup sugar
1 egg
Using an electric mixer, whip cream cheese, sugar and vanilla until smooth. Add egg and whip together until just combined. This will solidify like a cheesecake on the muffins.

Streusel Topping

1 Cup sugar
½ teaspoon cinnamon
2/3 Cup flour
½ Cup cold butter

Mix together sugar, cinnamon and flour. Cut cold butter into dry mix until mixture is fine and crumbly.

BASIC INSTRUCTIONS FOR MIXING ALL RECIPES

 

Blueberry Streusel Master Mix Muffins

½ C. margarine, melted,
2 eggs
1 teaspoon vanilla
1 Cup sour cream
¼ Cup milk
2 ¾ Cup Master Mix
1 Cup blueberries (fresh or frozen, thawed)

Mix butter, eggs, vanilla, sour cream and milk until combined; add Master Mix and stir until just combined. Fold in berries. Use Streusel Topping. Bake at 400 for 15-18 min.

 

 

Apricot Master Mix Muffins

½ Cup margarine, melted
2 eggs
1 Cup milk
2 ¾ Cup Master Mix
1 Cup chopped, dried apricots
Approximately ¾ Cup apricot jam.
Mix margarine, eggs and milk then Master Mix and fold apricots into the batter. Bake at 400 for 15-18 min.

Banana Nut Master Mix Muffins

½ Cup margarine, melted
2 eggs,
1 teaspoon vanilla
Dash of nutmeg
½ teaspoon cinnamon
2/3 Cup to 1 Cup mashed bananas, (about 2 bananas)
½ Cup milk
2/3 Cup chopped walnuts
3 Cup Master Mix.
Mix wet and dry ingredients separately. Carefully combine. Bake at 375 for 16-20 min.

Carrot Spice Master Mix Muffins

2 eggs
1/3 Cup vegetable oil
¼ Cup orange juice
½ Cup milk
½ Cup chopped walnuts or pecans
½ Cup raisins
1 Cup shredded carrots
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
¼ teaspoon allspice
2 ¾ Cup Master Mix.
Mix wet and dry ingredients separately. Carefully combine. Bake at 400 for 15-18 min.

Cranberry-Apple Master Mix Muffins

½ Cup vegetable oil
2 eggs
1 Cup milk
¾ Cup freshly grated apple
2 ¾ Cup Master Mix
¾ Cup chopped cranberries,(fresh or frozen thawed).
Mix wet and dry ingredients separately. Carefully combine. Bake at 400 for 15-18 min.

Cranberry Orange Master Mix Zingers

½ Cup vegetable oil
2 eggs
½ Cup milk ½ Cup
orange juice
2 teaspoons orange zest
2 ¾ Cups Master Mix
½ Cups chopped walnuts or pecans
1 Cup chopped cranberries, (fresh or frozen, thawed).
Mix wet and dry ingredients separately. Carefully combine. Bake at 400 for 15-18 min.

Craisin Crunch Master Mix Muffins

½ Cup margarine, melted
2 eggs
¼ Cup honey
1 Cup milk
2 ¼ Cup Master Mix
1 Cup oat or wheat bran
¾ Cup chopped walnuts
1 Cup craisins

Mix wet and dry ingredients separately. Carefully combine. Bake at 400 for 15-18 min. Add Crunch Topping.

 

Honey Oat Nut Master Mix Muffins

1/3 Cup butter, melted
2 eggs
1/3 Cup honey
1 Cup milk,
½ Cup chopped walnuts or pecans
1 Cup oatmeal
2 Cup Master Mix
Mix wet and dry ingredients separately. Carefully combine. Bake at 400 for 15-18 min.

Lemon Poppy Seed Master Mix Muffins

½ Cup margarine, melted,
2 eggs
1 Tablespoon lemon zest
2 Tablespoon poppy seeds
1 Cup milk
2 ¾ Cup Master Mix
Mix wet and dry ingredients separately. Carefully combine. Bake at 400 for 15-18 min.

Lemon Master Mix Drops

½ Cup margarine Melted
2 eggs
1 egg yolk
½ Cup lemon juice
½ Cup milk
1 teaspoon lemon zest
2 ¾ Cup Master Mix.
Mix wet and dry ingredients separately. Carefully combine. Bake at 375 for 16-20 min.

 

Mandarin Orange Master Mix Muffins
½ Cup margarine melted
2 eggs
¾ Cup milk
1 Cup mandarin oranges, drained (1-15 oz. can) break a bit before adding to the batter.
Mix wet and dry ingredients separately. Carefully combine. Bake at 400 for 15-18 min. Add Streusel Topping.

 

Peach Cobbler Master Mix Muffins

½ Cup butter melted,
2 eggs
1 Cup buttermilk
1 Cup diced canned peaches, drained
1 teaspoon vanilla
2 Cups Master Mix
1 Cup oatmeal.
Add Streusel Crunch Topping.  Mix wet and dry ingredients separately. Carefully combine. Bake at 400 for 16-20 min.

Pumpkin Spice Master Mix Muffins

1/3 Cup vegetable oil
2 eggs
1 Cup canned pumpkin
½ Cup chopped walnuts or pecans
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ginger
¼ teaspoon cloves
1 Cup milk
2 ¾ Cup Master Mix.
Mix wet and dry ingredients separately. Carefully combine. Bake at 375 for 16-20 min.

Raisin-Bran Master Mix Muffins

½ Cup vegetable oil
2 eggs
1 Cup buttermilk
2-3 Tablespoons molasses
2 Cups Master Mix
1 Cups oat or wheat Bran
2/4 Cups raisins.
Mix wet and dry ingredients separately. Carefully combine. Bake at 400 for 15-18 min.

Raspberry Crunch Master Mix Muffins

½ Cup margarine, melted
2 eggs
¼ teaspoon almond extract
1 Cup milk
2 ¾ Cups Master Mix
1 Cup raspberries (fresh or frozen, thawed)
Mix wet and dry ingredients separately. Carefully combine. Bake at 400 for 15-18 min. Top with the Streusel Crunch Topping.

Rhubarb Crunch Master Mix Muffins

½ Cup Butter
1 ¼ Cup diced rhubarb
2-3 Tablespoon sugar
2 eggs
1 Cup milk
3 Cups Master Mix.
Mix wet and dry ingredients separately. Carefully combine. Bake at 375 for 16-20 min. Add Streusel Crunch Topping

Strawberry Almond Master Mix Muffins

½ Cup margarine, melted
2 eggs
1 Cup milk
½ teaspoon almond extract
1 ¾ Cup Master Mix
¾ Cup sliced almonds
1 Cup chopped strawberries, (fresh or frozen, thawed).
Mix wet and dry ingredients separately. Carefully combine. Bake at 400 for 15-18 min.

Zucchini-Walnut Master Mix Muffins

1/3 Cup vegetable oil
2 eggs
1 Cup grated zucchini
½ Cup chopped walnuts
1 Cup milk
2 ¾ Cups Master Mix.
Mix wet and dry ingredients separately. Carefully combine. Bake at 400 for 15-18 min.

 

 

REGULAR MUFFIN RECIPES FROM OUR COOKING GROUP MUFFIN EXCHANGE

Bacon Broccoli Cheese Muffins

(From the kitchen of Bonnie Conlow, which she shared at my Relief Society Cooking Group)
3 cups basic muffin mix
2 eggs, slightly beaten
2/3 c milk
2 t dried basil
1 c shredded cheddar
1 (10 ounce) box frozen chopped broccoli, thawed and drained
1/2 c diced cooked bacon or bacon bits

Combine mix with eggs, milk, & basil. Mix lightly until moistened. Add cheese, broccoli & bacon, stir just until combined. Bake in muffin pan 25 to 30 minutes until golden brown. Cool 5 minutes in pan, then remove. Serve warm

 

Crispy Gooey Banana Nut Muffins
(from the kitchen of Amanda Babcock, which she shared at my Relief Society Cooking Group)

Basic Muffin Ingredients:
3 cups flour
2 cups sugar
2 teaspoons sugar
2 teaspoons baking powder
1 teaspoons baking soda
2 sticks unsalted butter
2 eggs
¾ cup milk

Specific Ingredients for banana muffins
2 bananas mashed with fork
2 bananas chopped
1 teaspoon vanilla
1 teaspoon almond extract
1 cup chopped walnuts
1 cup coconut shreds
1 cup Honey Bunches of Oats cereal

Preheat the oven to 350 degrees. Sift together all dry ingredients of the basic muffin ingredients. Melt butter in microwave for about 30 seconds; add to dry ingredients and mix. In a bowl, combine eggs, milk, mushy bananas, vanilla and almond extracts. Add the flour butter mix. Fold in coconut, walnuts, chopped bananas, and cereal. Fill each muffin cup on the pan to almost full. Bake for 35 minutes at 350 degrees.

Blueberry muffins (Muffins de Arándanos)
(from the kitchen of Amelia Miles)

2 Cups flour
1 1/2 Cups sugar
1/2 Cup butter or margarine
1 teaspoon baking powder
2 eggs, separated
1 Cups milk
1 teaspoon vanilla
2 – 2 1/2 Cups blueberries

Combine flour and sugar in electric mixer. Cut butter into small pieces, adding piece by piece while mixing on low speed, until flour mixture becomes crumbly. Set aside 1/2 c. crumb mixture for topping. To the remaining mixture, add baking powder and mix. Stir in blueberries. In another large mixing bowl, whisk or beat the egg whites until soft peaks form. Set aside. In small cereal bowl, combine egg yolks, milk and vanilla. Carefully stir wet mixture to dry mixture, some of batter may still be dry. Pour batter into egg whites and gently fold into the batter. Spoon batter into well- greased muffin tins. Sprinkle each muffin with reserved crumb mixture. Bake at 350 degrees for 25 minutes, or until lightly browned and fully cooked. (Makes 12- 18 muffins) Muffins tend to stick to pan.

CINNAMON RIPPLE MUFFINS (makes 12)
(from the kitchen of Jeanne Crawford, which she shared at my Relief Society Cooking Group)

Cinnamon ripple
1/2 cup brown sugar
4 Tablespoons butter, cut into small pieces
1/4 Cup flour
2 teaspoons cinnamon

Muffin batter
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 Cup butter, at room temp.
1/2 Cup sugar
2 eggs
1/2 Cup buttermilk
1 teaspoon vanilla

Combine cinnamon ripple ingredients in a mixing bowl and use an electric mixer to blend (I have done it by hand). Set aside. Preheat oven to 400 degrees and grease bottoms only of 12 muffin cups or line with muffin papers. In a separate bowl, beat butter with sugar with electric mixer until it’s pale and fluffy, then beat in eggs, buttermilk, and vanilla. In a smaller bowl, on wax paper (or I do it in the wet ingredients bowl on top of the wet that’s already in there), combine dry ingredients. Then mix into wet until blended. Then sprinkle the cinnamon ripple over the batter and use a flexible spatula to fold it in a couple times. Divide evenly among the muffin cups and bake for 13 min or until a toothpick comes out clean. Delicious.

Cornbread Muffins
(from the kitchen of Amelia Miles)

1 Cup flour
1 ½ Cup cornmeal
½ Cup sugar
4 teaspoon baking powder
½ teaspoon salt
2 eggs
1 Cup milk
¼ Cup oil
Combine dry ingredients with a whisk. In a separate bowl, beat milk, eggs, and oil. Pour liquid over dry ingredients and carefully combine by hand. Spoon batter into greased muffin tin. Makes 12 muffins. Let sit for 10 minutes in cold oven to rise. Turn on oven to 375 degrees and bake for about 20 – 25 minutes, until golden.

Double Chocolate banana muffins

(from the kitchen of Jody Smith, which she shared at my Relief Society Cooking Group)

2 ripe banana, peeled and cut into chunks
1 1/2 Cups flour
1 1/3 Cups sugar
6 Tablespoons unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
2 eggs
1/2 Cup vegetable oil
1/3 Cup chocolate chips

Preheat oven to 350 degrees. Puree bananas in food processor or blender(1 cup puree). In large mixing bowl, combine flour, sugar, cocoa, baking soda, salt and baking powder. Add eggs, oil and bananas; mix just until dry ingredients are moistened. Stir in chocolate chips. Pour into greased muffin tins.
Bake 20 to 22 minutes or until toothpick comes out clean. Cool for 10 minutes. Remove from muffin pan and serve warm.

 

Passion Fruit Muffins – Pastelitos de Maracuyá

• 1/2 Cup butter, softened
• 1 Cup sugar
• 1 Cup plain unsweetened yogurt, at room temperature
• 2 eggs, at room temperature
• 1 Cup canned crushed pineapple (or other canned pineapple, chopped fine)
• Juice of 1 lime
• 4 passion fruits (for about 1 cup passion fruit pulp), or 1 cup frozen passion fruit pulp
• 3 Cups flour
• 1 Tablespoon baking powder
• 2 teaspoons salt
• 1 teaspoon vanilla
• 1/2 Cup light brown sugar
• 1/4 Cup uncooked oats
• 1/4 Cup finely chopped, toasted, Brazil nuts
• 3 Tablespoons butter. slightly softened
• 2 Cups confectioner’s sugar, sifted
• 2 Tablespoons butter, melted and cooled

Preheat oven to 450 degrees. . Cut the passion fruits in half and scape pulp and seeds into a microwave safe bowl.  Microwave passion fruit pulp for 30 seconds to 1 minute, until very hot.  Strain pulp through a fine mesh sieve, stirring and pressing on pulp and seeds to extract all the liquid pulp. Discard seeds. Reserve 5 tablespoons of the passion fruit juice for the glaze.

In a standing mixer, cream butter and sugar until light and fluffy.  Add eggs, passion fruit pulp, lime juice, vanilla, and yogurt.

Whisk together flour, baking soda, and salt. Add the liquid ingredients to the butter/sugar mix, alternating with the dry ingredients. Finish with the dry ingredients, folding them in by hand. Fold in the pineapple. Do not over mix.

Line muffin tins with paper. Fill 18 regular muffin tins (or 10 jumbo) 3/4 full. Place chopped Brazil nuts, oats, and brown sugar in a bowl. Add 3 tablespoons butter. Mix butter into the oats and nuts with your fingers, until well mixed. Crumble 1 tablespoon of oat/nut mixture on the tops of the muffins. Bake the muffins on the center rack at 450 degrees for 5 minutes. Lower the heat to 400 degrees, and bake for 10 minutes more.
Check for doneness. Muffins should spring back slightly when touched. Larger muffins may require an extra 5 to 8 minutes. Remove muffins and let cool in pans on a rack for 5 minutes. Remove muffins from pan.

Whisk 5 tablespoons passion fruit juice, melted butter, and 1 tablespoon lime juice into the powdered sugar. Add pinch of salt and 1/2 vanilla. Thin with more juice or water if necessary. Drizzle glaze over top of muffins. If glaze thickens, try reheating for a few seconds in the microwave.

 

Poppyseed Muffins
(from the kitchen of Cyndi Olsen, which she shared at my Relief Society Cooking Group)

3 Cups flour
2 1/4 Cups sugar
1 1/2 teaspoons salt
1 1/2 teaspoon baking powder
1/4 Cup poppyseeds
1 1/2 teaspoon vanilla
1 1/2 teaspoon almond extract
1 1/2 teaspoon butter extract
3 eggs
1/8 Cup (2 Tablespoons) oil
1 Cup applesauce
1 1/2 Cup milk
Sliced almonds to top muffins with (optional)

Blend dry ingredients, except for almonds, in large bowl. Add remaining ingredients. Mix by hand. Put in well greased (I used spray olive oil) or paper lined muffin tins. Fill almost full, 1/4 cup. Bake at 350 degrees for 30 to 35 minutes. Yield: 24 plus. Freezes well.

Do You Know The Muffin Man? A Brief History of Muffins in America

http://www.examiner.com/examiner/x-11710-Cincinnati-Baking-Examiner~y2009m7d5-Do-You-Know-The-Muffin-Man-A-Brief-History-of-Muffins-in-America
Muffins, as we know them, are small cup shaped single serve quick breads that are often sweet and usually served warm. The type of muffin we enjoy is a decidely American treat and can be traced back to the mid 1800’s. The first written recipes of American style muffins began to appear during the middle of the 19th century when pearlash was discovered. Muffins often contain fruit, nuts and spices. They may also contain meat, vegetables and cheese. They are usually eaten for breakfast or at tea, but the sheer variety of flavors available makes them an appealing addition to any meal or as a snack. The 1920’s saw the first muffin mix created by Mr. McCollum of New Brunswick, NJ. Packaged mixes were not widely available until the 1950’s. The 50’s also saw muffins being marketed as baked goods for the first time since preservatives kept them from going quickly going stale.

Muffin Trivia

The most popular flavors of muffins are blueberry, banana nut, bran, corn and poppyseed.
In honor of its 19 flavors of muffin mix, Martha White introduced its Muffin Mix Challenge in 2008.
An episode of Seinfeld, The Muffin Tops, centers around Elaine’s love of muffin tops. She consideres them to be a million dollar idea.
The blueberry muffin is the official muffin of Minnesota. Massachusetts claims the corn muffin and New York the apple.
While there are numerous regional muffin chains, there is no national muffin chain.