Thursday, May 26, 2011

Muffin Mix

I use a wonderful recipe for a muffin mix.  This mix is fantastic all by itself or with the addition of flavors to create variety.  This basic mix is a food storage staple in my house.

16 c. Whole Wheat Flour
6 c. Sugar
6 Tbs Baking Powder
8 tsp. Baking Soda
4 tsp Salt
4 tsp Cinnamon
4 tsp Nutmeg
3/4 c. Milk Powder
7 Tbs Dry Egg Whites
1 c. Butter Powder

Mix all dry ingredients together and store in an airtight container.

To use, mix 3 c. mix with 1 1/2 c. water.  Bake at 350º for 20-30 minutes.  (25 min always works for me.) Makes 12 regular size muffins.
To add flavors, simply include 1/3 c. of Rapberry, Bluberry, or Cinnamon Chips to the batter.

The texture of the muffins when using whole wheat flour is slightly denser or heavier than grocery store varieties but oh so tasty and so much better for you!  This is a real stick to your ribs breakfast muffin.

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