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Nov 30, 2008 01:08 PM

ISO: Basic Muffin Mix

I'd like to make a basic dry muffin mix that I can keep in separate bags to make morning muffins easier. A recipe that I can add different extras to. I'll also need to know what and how much of the wet ingredients to use. Does anyone have a tried and true basic muffin recipe?

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  1. Here's my basic corn muffin mix. It's a good copycat of Jiffy Corn Muffin Mix.

    1. I can't say that this is the healthiest recipe ever, but it does the trick and tastes great.

      2 c. self rising flour
      1/2 c. sugar

      To this mix add:
      1 c. milk
      1 stick butter
      2 eggs
      vanilla (I usually go for a tablespoon, but it's to taste)

      Bake at 350 until brown.

      I've added all different things to this, fruit (dry, fesh, and canned), spices, brown sugar, etc.

      For a savory option, cut the sugar and use only one egg.

      I've used this endlessly with tons of variations. It's a pretty forgiving recipe.

      1. this is the recipe for plain muffins i use. you can add pretty much anything to them.

        Plain Muffins

        * 1/4 cup oil
        * 1 medium egg
        * 1 cup milk
        * 1/4 to 1/2 cup sugar
        * 1/2 teaspoon salt
        * 1 tablespoon baking powder (3 teaspoons)
        * 2 cups flour

        In a large bowl combine the oil, egg, milk, sugar and salt. Mix it very well with a fork or wire whisk. Measure in the baking powder and flour. Mix again until all of the dough particles are moistened. Do not over mix. The whole thing should take about 20 to 30 strokes. Spoon the batter into a dozen well oiled muffin cups. Bake at 400° for about 20 minutes. Remove from the oven and cool slightly before removing from the pan.