This recipe includes muffin pre-mix that you can store and consume within 6 months. Isn’t that wonderful? I won’t have to rush making those muffin mixes to bake yummy muffins for my kiddies…for the next few months.
A. Muffin Pre-Mix Ingredients
8 cups all-purpose flour
3 cups sugar
3 tablespoons baking powder
2 teaspoons salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
Directions for Muffin PreMix
1. In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and nutmeg. Mix well. Put in a large airtight container. Label with date and contents. Store in a cool, dry place. Use within 6 to 8 months.
2. Makes about 11 cups of Muffin Mix, enough for 4 batches of muffins.
That’s it! Now, here’s the recipe for that melt-in-your-mouth muffins. You’ve got to try it one weekend, then tell me what you think!
B. Melt in Your Mouth Muffins Ingredients
2 3/4 cups Muffin Mix
1 egg — beaten
1 cup milk
1/2 cup butter or margarine -melted or
1/2 cup vegetable oil
Directions for Melt in Your Mouth Muffins
1. Preheat oven to 400°F. Spray muffin pan with nonstick cooking spray.
2. Put Muffin Mix in a medium bowl. In a small bowl or measuring cup, combine egg, milk and butter.
3. Add all at once to Muffin Mix. Stir until mix is just moistened; batter should be lumpy.
4. Fill prepared muffin pan 3/4 full. Bake 15 minutes or until golden brown.
5. Place pan on wire rack for 5 minutes; remove muffins from pan and serve immediately, or place on wire rack to cool. These muffins freeze well.
6. Makes 12 muffins.
Note: To make these muffins attractive to the kids you can decorate them with choco chips, ground peanuts, crispy rice, tiny MnM or Nips sprinkled over colored or white frostings.