18 cups all-purpose flour
5 cups granulated sugar*
2 1/4 cups buttermilk blend or nonfat dry milk
6 tablespoons baking powder
2 tablespoons baking soda
2 tablespoons salt
3 tablespoons ground cinnamon
3 teaspoons ground nutmeg
Store in a large airtight container labeled with the date and contents in a cool, dry place.
Shelf life: 6 to 8 months. Makes enough for about 5 batches of 24 muffins each.
If desired, sugar can be omitted then stir in 1 cup honey for every 24 muffins as you make them.
To make 24 regular size muffins:
Heat oven to 400 degrees F.
Coat muffin tins with an oil/lecithin mixture, grease with shortening or butter, or spray with cooking spray.
In a large bowl, beat:
4 eggs
3 teaspoons vanilla extract
2 cups water
1 cup vegetable oil
Stir in 5 1/2 cups muffin mix and any additional ingredients just until moistened. The batter should be lumpy.
Fill muffin tins 3/4 full. Bake for 18 to 20 minutes, or until muffins are golden brown.
Muffins freeze well. To reheat frozen muffins, microwave on HIGH for 30 seconds per muffin.
These two toppings would go well with almost any of the ABC muffins. Sprinkle mixture atop uncooked muffins before popping them into preheated oven:
Streusel Topping for 24 Muffins:
Mix together:
1 cup granulated sugar
1 teaspoon cinnamon
2/3 cup all-purpose flour
Cut in 1/2 cup cold butter until mixture is crumbly.
Crunchy Topping for 24 muffins:
Mix together:
1 cup rolled oats
1 cup all-purpose flour
1/2 cup brown sugar
2 teaspoons ground cinnamon
Cut in 1/2 cup softened butter with fork or pastry cutter until crumbly.
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Ingredients to add to mix before baking:
Apple Muffins:
3 cups raw grated apples
1 teaspoon ground cloves
1 cup nuts or raisins
Sprinkle with cinnamon and sugar mixture before baking.
Applesauce Muffins:
1 cup applesauce - omit oil
Apricot Muffins:
1 cup chopped dried apricots
Banana Muffins:
2 mashed bananas
1 cup walnuts (optional)
Blueberry Muffins:
2 cups fresh or frozen rinsed blueberries
Bran Molasses Muffins:
Use only 3 cups of muffin mix.
Stir in:
4 cups bran cereal
1/2 cup molasses
1 cup raisins
Butterscotch Muffins:
2 (12 ounce) bags butterscotch chips
1 cup chopped nuts
Carrot Muffins:
2 cups grated carrots
1 cup raisins
1 1/2 teaspoons allspice
Cashew Muffins:
2 cups unsalted coarsely chopped cashews
Cherry Muffins
2 cups fresh or dried pitted cherries
Chocolate Chip Fudge Muffins:
1 1/2 cups cocoa
1/2 cup granulated sugar
3 cups miniature chocolate chips
Coconut Muffins:
3 cups toasted flaked coconut (reserve some to sprinkle on the top)
Cranberry Orange Muffins:
2 cups chopped fresh or frozen cranberries
1 cup nuts
1/2 cup orange juice
2 tablespoons orange peel
Currant Muffins:
1 1/2 cups currants
1 cup chopped nuts
Date Muffins:
1 cup chopped dates
1 cup chopped nuts
Eggnog Muffins:
4 teaspoons rum extract
2 cups eggnog (omit water from recipe)
Before baking, top with mixture of:
2 tablespoons sugar
1 teaspoon nutmeg
1/2 teaspoon cinnamon
Fig Muffins:
2 cups dried chopped figs
1 cup chopped walnuts
Fruit Muffins:
2 cups dried diced fruit
Garden Fresh Muffins:
1 cup grated carrots
1 cup grated zucchini
1/2 teaspoon ground cloves
Gingerbread Muffins:
2 tablespoons ground ginger
1/2 cup molasses
2 cups raisins
Granola Muffins:
Reduce muffin mix to 4 cups and add:
1 1/2 cups granola
Top with additional granola before baking.
Grapenuts Muffins:
Reduce muffin mix to 4 cups and add:
2 1/2 cups Grapenuts
1 teaspoon allspice
Hazelnut Muffins:
2 teaspoons ground cardamom
2 cups chopped hazelnuts
Incredible Cream Cheese Muffins:
Combine:
2 (8 ounce) packages cream cheese
1/2 cup granulated sugar
2 eggs
Drop this mixture by tablespoon onto top of muffins before baking.
Jam Muffins:
1 1/2 cups jam or preserves (strawberry, raspberry, blackberry, cherry)
1 cup chopped nuts (optional)
Kisses and Hugs Muffins:
1 1/2 cups cocoa
1/2 cup granulated sugar
After filling muffin tins 3/4 full, drop one Hershey's kiss into the center of each muffin, pushing down slightly until kiss is covered. Ice cooled muffins with confectioners' sugar and water glaze.
Lemon Muffins:
Omit 1 cup water and replace with 1 cup lemon juice.
Use 4 eggs.
1/2 cup chopped nuts
Lemon Poppy Seed Muffins:
2 (3.4 ounce) packages instant lemon pudding mix
2 tablespoons poppy seeds
Use 4 eggs.
Omit 1 cup water and replace with 1 cup lemon juice.
Mandarin Muffins:
1 (11 ounce) can mandarin oranges, chopped and undrained
1 1/2 cups shredded carrot
Reduce water to 1 cup
Maple Muffins:
6 tablespoon maple syrup
Reduce water to 1 1/2 cups.
Marmalade Muffins:
1 1/2 cups orange marmalade
1 cup chopped nuts (optional)
1 cup orange juice (omit 1 cup of the water)
Mincemeat Muffins:
1 1/2 cups mincemeat
Oatmeal Muffins:
Reduce muffin mix to 4 cups and add:
1 cup oats
Use 4 eggs and up to 2 cups raisins or grated apples
Orange Muffins:
2 cups sour cream
1 cup nuts or coconut (optional)
2 (11 ounce) cans mandarin oranges, drained
Use 4 eggs.
Peach Muffins:
2 cups fresh or 1 large can (drained) chopped peaches
Peanutty Muffins:
3 cups peanut butter chips
1/2 cup chopped peanuts
Peanut Butter Banana Muffins:
1 cup peanut butter
1/2 cup chopped peanuts
3 mashed bananas
Peanut Butter and Jelly Muffins:
1 cup peanut butter
1/2 cup chopped peanuts
Drop 1 tablespoon jam into each muffin before baking.
Pear Muffins:
2 cups fresh or one large can (drained) chopped pears
Pecan Muffins:
2 cups chopped toasted pecans
1 teaspoon maple extract
Pineapple Carrot Raisin Muffins:
1 cup grated carrots,
1 cup crushed pineapple, drained
1 cup raisins
1 cup walnuts, chopped (optional)
Pineapple Macadamia Muffins:
1 teaspoon ground cloves
1 large can crushed pineapple, drained
1 (7 ounce) jar macadamia nuts, chopped
Plum Muffins:
2 cups fresh or canned plums, chopped
Prune Muffins:
1 to 2 cups chopped prunes
1/3 cup poppy seeds
Pumpkin Muffins:
2 cups or 1 can solid pack pumpkin
1 tablespoon pumpkin pie spice
1/2 cup chopped nuts
1/2 cup raisins
Raspberry Muffins:
2 cups fresh or frozen whole, unsweetened raspberries
Rum Raisin Muffins:
3 teaspoons rum extract or 3 tablespoons rum
Before baking, top with mixture of:
2 teaspoons granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Sesame Seed Muffins:
1 cup toasted sesame seeds
Before baking, top with mixture of:
1/2 cup nuts
4 tablespoons brown sugar
4 tablespoons sesame seeds
2 tablespoons all-purpose flour
1/2 teaspoon each cinnamon
1/2 teaspoon nutmeg
Sour Cream Muffins:
Omit one cup of the water and add:
1 cup sour cream
2 cups nuts
2 teaspoons grated lemon peel (optional)
Squash Muffins:
2 cups mashed squash
1 tablespoon pumpkin pie spice
1/2 cup chopped nuts
1/2 cup raisins
Strawberry Muffins:
2 cups fresh or frozen strawberries, chopped
Sweet Potato Muffins:
1 tablespoon allspice
4 tablespoons dry orange peel
2 (10 ounce) cans sweet potatoes, mashed, well drained (about 2 1/2 cups)
Tropical Treat Muffins:
1 cup dried mango or papaya, chopped
1 cup chopped banana chips or 2 fresh mashed
1 cup macadamia nuts, chopped
1/2 cup coconut
1/2 cup sour cream
2 teaspoons lemon peel, grated
Vanilla Muffins:
2 packages vanilla chips
Walnut Muffins:
1 1/2 cups chopped walnuts
Wheat Germ Muffins:
2 2/3 cups wheat germ
Use 4 eggs and 1/2 cup extra water
Before baking, top muffins with mixture of:
1/2 cup wheat germ
2 tablespoons granulated sugar
Yogurt Muffins:
Reduce water to 1 1/2 cups and add:
2 (8 ounce) cartons yogurt, plain or flavored
Zucchini Muffins:
2 cups grated zucchini
2 tablespoons cinnamon
1 cup chopped nuts (optional)
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