We LOVE muffins! Whether it is blueberry muffins for breakfast, pumpkin chocolate chip muffins on Sunday night, or almond poppy seed muffins with a pot of soup - muffins are always a favorite here.
My husband grew up with all-bran muffins a Saturday night tradition. I've held my family's tradition of pizza on Saturday evenings, but muffins still rank high at our house!
Last year I found a recipe for a master muffin mix. (I wish I remembered where to give the credit.) I loved the idea of mixing up the dry ingredients for a quick muffin mix.
But the recipe only included one variation, almond poppy seed. I was sure there were many more ways to use this mix recipe. Since then I've made dozens of variations of this recipe. Not one has been a flop. I've been wanting to share this recipe with you but keep finding new ways to use the mix. Finally I decided that I'll never run out of variation ideas, and I am just going to share the recipe! Maybe you all can help me find other variations!
Mix up a batch of the master muffin mix.
6 cup whole wheat flour
6 cup white flour
2 cup sugar
4 T baking powder
3 tsp salt
Store your master mix in an air tight container.
When you want to make muffins, choose one of the liquid ingredient options.
1/4 cup oil
1/4 cup applesauce
1 cup milk
1/3 cup melted butter
1 cup milk or buttermilk
1/4 cup melted butter
1 cup yogurt
1/4 cup oil
1 1/4 cup milk or buttermilk
Next choose the additional ingredients you desire. The sky's the limit but here is a few variations to get you started.
Almond Poppy Seed
2 tsp almond flavoring
2 T poppy seed
1/3 cup chopped or sliced almonds (optional)
1/4 tsp pepper
1/4 cup chopped chives
1/2 cup shredded Cheddar cheese
1/4 cup Parmesan cheese
1 cup blueberry or strawberry, fresh or frozen
2 tsp grated lemon rind, optional
1 tsp cinnamon
1/4 tsp nutmeg
1 cup chopped apple
3 slices chopped bacon
1 cup shredded Cheddar cheese
1 large banana, mashed
1/2 cup chopped walnuts
3 T cocoa
1/3 cup additional sugar
1/3 cup mini chocolate chips
Combine: First mix the liquid ingredients. Then stir in 2 3/4 cup of the dry master mix and the additional ingredients. Combine until just barely moistened.
Bake: Spoon batter into muffin pan. Makes 12 large muffins or 18 smaller muffins. Baking time will vary depending on variation chosen. Bake at 350 or 375 for 15 minutes. Check to see if additional baking time is needed. Muffins are done when a toothpick comes out clean. Allow muffins to sit for a few minutes before removing from muffin pan.
These muffins are not very sweet. We prefer our muffins to be more like bread then a cupcake but, if you prefer, you can add more sugar to the master mix.
You may choose to use only whole wheat flour, or only white.
If you want to make one of these muffins but don't have a desire to mix up an entire batch of dry muffin mix, for 2 3/4 cup of mix use 2 cup flour, 1/3 cup sugar, 2 tsp baking powder and 1/3 tsp salt.
I have a few other variations, but they don't perfectly fit this formula, and this is getting long enough, so I'll save it for later!
Really, it doesn't sound like a huge time savings to mix up a little flour, sugar, baking powder and salt. Maybe it is all in my head. All I know is when I'm laying in bed considering what to make for breakfast, my family is much more likely to enjoy some hot muffins if this muffin mix is in my cupboard!