Muffin Mix

This mix is the best basic muffin mix I've tried. It's very convenient to have on hand and makes it very quick to whip up a batch for breakfast or a spur-of-the-moment snack.

8 cups flour
3 cups sugar
3 Tbsp baking powder
2 tsp salt
2 tsp cinnamon
2 tsp nutmeg

Combine all ingredients. Place in a large, airtight container. Store in a cool, dry place. Use within 6-8 months.

Melt-in-Your-Mouth Muffins

2-3/4 cups muffin mix
1 egg, beaten
1 cup milk
1/2 cup melted butter or 1/2 cup vegetable oil

Preheat oven to 400*F; grease muffin pan. Combine egg & milk in a small bowl. Add all at once to the mix. Stir until just moistened (batter should be lumpy). Fill muffin pan. Bake 18-20 minutes. May add 1 cup dried fruit, diced peaches, blueberries, or 1/2 banana.

Chocolate and Pear Muffins

These are another of my splurge recipes because of the chocolate bar. I like to make these for extra special breakfasts that happen around Thanksgiving and Christmas. These freeze well for up to 3 months.

2 cups flour
1-1/3 cups chopped, peeled fresh pear
3/4 cup brown sugar, packed
3-1/2 oz. milk chocolate bar, chopped
2 tsp. baking powder
1/4 tsp. ground cinnamon
1/4 tsp. salt
1 egg
3/4 cup buttermilk
1/2 cup cooking oil

Combine first 7 ingredients in a large bowl. Make a well in the center. Beat remaining 3 ingredients with a whisk in a small bowl. Add to well. Stir just until moistened. Fill 12 greased muffin cups 3/4 full. Bake in 375* oven for about 25 minutes until wooden pick inserted in centre of muffin comes out clean. Let stand in pan for 5 minutes before removing to wire rack to cool.

Spicy Pumpkin Muffins

My favorite pumpkin muffin recipe because it's so moist and flavorful.

1-1/2 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
3/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 cup raisins
1 egg
1/2 cup milk
1/2 cup canned pumpkin
1/4 cup vegetable oil

Topping:
2-1/2 tsp sugar
1/2 tsp ground cinnamon

In a large mixing bowl, stir together the flour, sugar, baking powder, salt, and spices until well combined. Mix in the raisins to coat well with flour mixture. In a smaller bowl, beat the egg with milk, pumpkin, and oil.
   
Stir the egg mixture, all at once, into the flour mixture, mixing only until combined. Fill greased or nonstick muffin pans 2/3 full. Sprinkles with the sugar/cinnamon topping. Bake at 400*F for 20-25 minutes, until nicely browned. Serve warm.

Molasses Muffins

1 Tbsp sugar
1/4 tsp cinnamon
3/4 cup water
1 egg
3 Tbsp honey
1/2 cup molasses
1 tsp vanilla
2-1/4 cups whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt

Mix together sugar and cinnamon and set aside. Whisk together the water, egg, honey, molasses and vanilla. In a separate bowl, mix flour, baking powder, baking soda, and salt. Add liquid mixture to dry mixture and mix just until moistened. Spoon batter into greased muffin pan. Fill muffin cups until almost full. Sprinkle cinnamon sugar topping over the muffins. Bake at 350*F for 20 minutes.

Gingerbread Muffins

2 Tbsp oil
1 egg
1/2 cup molasses
1/4 cup honey
1 cup water
2 cups whole wheat flour
2 tsp cinnamon
1-1/2 tsp ground ginger
1-1/2 tsp baking soda
1-1/2 tsp baking powder
1/2 tsp salt

Blend together thoroughly the oil, egg, molasses, honey, and water. Blend dry ingredients together in a separate bowl. Blend dry ingredients into liquid ingredients just until mixed. Fill greased muffin pan cups almost full and bake at 325*F for 20-25 minutes. Cool 2-3 minutes before removing from pan.

Berry Cream Muffins

This is my mom’s absolute BEST muffin recipe. Moist and delicious.

4 cups flour (white or whole wheat)
2 cups sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
3 cups fresh or frozen raspberries, blueberries, cranberries, or combination of those three
4 eggs, lightly beaten
2 cups sour cream OR plain yogurt (or combination equivalent to 2 cups)
1 cup vegetable oil
1 tsp vanilla

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt; add berries and toss gently. Combine eggs, sour cream or yogurt, oil and vanilla; mix well. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups 2/3 full. Bake at 400*F for 20-25 minutes. This recipe yields approximately 24 muffins.