I found a recipe for All Star Muffin Mix in Taste of Home’s Simple and Delicious Magazine. The recipe makes a dry mix that you can either store in your freezer or cupboard for up to six months. When you make up the mix, you can either make the mix without adding anything to it or you can add different ingredients. When I tried it without adding anything to it, it was delicious because the cinnamon and nutmeg are two of my favorite spices. Another time, I tried adding dried cranberries and pecan pieces. The result was pure deliciousness.
Today I will post the basic mix. After I try successful add-ins, I will post the recipes so that you can bake a bunch of different types of muffins using one mix.
All Star Muffin Mix
Stars of the recipe:
- 8 cups all-purpose flour
- 3 cups sugar
- 3 tablespoons baking powder
- 2 teaspoons salt
- 2 teaspoons ground cinnamon
- 2 teaspoons ground nutmeg
- 1 cup of milk
- 1 egg
- 1/2 cup of melted butter (1 stick) – When I did it, I melted it in the microwave for a minute.
- In a large bowl, combine the first six ingredients.
- Divide the mix into 2 and 3/4 cup portions.
To prepare muffins
- Place 2-3/4 cups muffin mix in a large bowl.
- Whisk the egg, milk and butter; stir into dry ingredients just until moistened.
- Fill paper-lined muffin cups three-fourths full.
- Bake at 400° for 18-21 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before removing to a wire rack.
- Serve warm.
You can make a batch of the plain muffins and then flash freeze** them. When you are ready to eat a muffin, place it on a microwavable plate and warm it up at 40% power for a minute. If it is still not defrosted, continue warming it up at 30 second intervals.
**To flash freeze, put the muffins on a cookie sheet. Place the cookie sheet in the freezer until the muffins are frozen. Then place the muffins in a labeled gallon size freezer bag.
- Store in airtight containers in a cool dry place or in the freezer for up to 6 months. Yield: 4 batches (11 cups).
Pumpkin Spice Muffins
This recipe has been posted on Mommy’s Kitchen’s Potluck Sunday.
This post is linked to Wordless Wednesday.
A few months ago, I found this recipe for homemade hamburger buns. Since then, I’ve made them three times. My fourth attempt is currently in the bread machine. If I could describe them in one word, it would be delicious.
After I make them, I wrap each one in foil and then place about five in a gallon size ziplock freezer bag. Then I place them in the freezer. When I want to use one or two, I pull them out of the freezer, unwrap them, and defrost them in the microwave. My favorite sandwich that I make with them is a chicken patty, muenster cheese, and a tiny bit of olive oil based mayo. Yum!
Continue reading Homemade Hamburger Buns
On Saturday morning, we decided to go to the St. Louis Zoo. It’s free to the public; however, some of the exhibits cost money. Between eight and nine o’clock, visitors can visit certain exhibits for free. We went rode the Conservation Carousel and petted the sting rays during that hour.
We loved the zoo and probably would have stayed longer if it wasn’t so hot (90 plus degrees). By the time we left, the heat was beginning to become unbearable. I was drinking liquids like crazy because I was so hot.
These pictures are the best of the pictures that were taken at the St. Louis Zoo.
Last Tuesday, I ended up with a stomach virus so I didn’t cook anything. So we didn’t have the almost famous chicken sandwiches. I am going to save the meal for the first week of August. Continue reading Menu planning week of July 26
A while ago, I was looking for a recipe for biscuits or rolls on Paula Deen’s website. I found this recipe for Easy Rolls. They looked easy so I decided to try them. Once I tried them once, I was hooked. They have a slightly sweet taste and are so tender.
The Imaginative one tasted one and his response was “M-M-M.” After you try them, I’m sure you will say the same thing.
Stars of this recipe:
- 2 cups of Self Rising Flour
- 1 cup of milk
- 2 Tbsp. of sugar
- 4 heaping Tbsp. of mayonnaise
- Preheat oven to 350 degrees.
- Mix together flour and milk.
- Add sugar and mayonnaise.
- Bake in slightly greased (I use a cooking spray.) muffin tins for 12 to 15 minutes or until brown.
This recipe makes 12 rolls.
This recipe is linked up to Mommy’s Kitchen for Potluck Sunday.
This weekend, hubby and I went on a weekend away without the boys. Our destination was St. Louis. He had driven through the city many times when he went on his super trips with the Explorer Post (Boy Scouts). They would go on long trips to places like Yellowstone National Park. They never stopped so he was fasinated with the Arch.
Me on the other hand had only been the Arch once in my entire life and that was almost 25 years ago. I had flown out to Colorado to visit my aunt. We then drove home and went past the Arch. I fell asleep soon seeing it.
Here are some pictures of the Arch, inside it, and then the view from it. Enjoy!
My Great Uncle Lew was an artist. In the 1970’s, he painted some pictures for a local tavern/hotel. When I went there in 2004, I took a picture of the painting.
This post is linked up with Wordless Wednesday at And Miles to Go Before I Sleep.
My mom gave us various vegetable seeds last April. My hubby decided to plant some of them. One of the vegetables was carrots. Last night, I harvested some of the carrots. I decided to make brown sugar carrots for dinner.
This recipe is so simple, but the taste is superb.
Brown Sugar Carrots
Stars of the Recipe:
- carrots cut into circles (about 2 cups)
- 2 Tbsp. of butter or margarine
- 3 Tbsp. of brown sugar (You can add more if you want it sweeter.)
- 2 tsp. of ground cinnamon
- Cut up the carrots. Put in a microwaveable bowl.
- Put the rest of the ingredients in the bowl.
- Place the bowl in the microwave and cook for 3 to 5 minutes. You want them tender crisp not mushy.
- After they are finished, take the bowl out of the microwave and then stir the syrup up.
- Serve and enjoy!
This recipe is linked to Tempt My Tummy Tuesday at Blessed with Grace.