Original post: August 1, 2010 Updated post: December 18, 2022 – I edited the post for grammatical errors.
I found an All-Star Muffin Mix recipe in Taste of Home’s Simple and Delicious Magazine. The recipe makes a dry mix that you can store in your freezer or cupboard for up to six months. When you make up the mix, you can either make it without adding anything to it or add different ingredients. When I tried it without adding anything to it, it was delicious because 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 different 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
1/2 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 of muffin mix in a large bowl.
Whisk the egg, milk, and butter; stir into dry ingredients 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.
You can make a batch of plain muffins and then flash-freeze** them. When 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. This usually takes a few hours. 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).
Original post: May 9, 2016 Updated: December 17, 2022
Vegetarian, Quick, Kid Friendly, Freezer friendly
This is my second time participating in the Secret Recipe Club. I got moved to Group B when Group D was disbanded. This month I was assigned to Why I Am Not Skinny. Maxine is originally from South Africa but is currently living in Brussels.
I looked in her recipe index and found several recipes I wanted to try. I finally decided on the 12-minute scones. I waited until yesterday to make the recipe. Life is currently crazy around here. Actually, work is a crazy part of my life. I administered tests during most of April, which sometimes left me exhausted. Then last week, I attended a field trip all five days to a place called Starbase. That experience left me absolutely exhausted at the end of the day. I had decided on two recipes but needed the energy to make one. Ask Hubby – I have not wanted to cook dinner when I get home at night, which is unusual for me.
Sweet and Sour Chicken – I know I have a sweet and sour chicken recipe on I’m Hungry. This recipe is different than my recipe. Again Hubby would have enjoyed this recipe.
As I said, I settled on the 12-minute scones. I have several favorite coffee shops. One of them sells chocolate chunk scones that are a harder consistency. I love them. For a while, I’ve wanted to make my own scones but haven’t made them. The 12-minute scones were a lot softer than the ones I get at Boston Stoker, the coffee shop. I loved the texture.
Maxine’s recipe did not have any add-ins. I adapted the recipe to include Craisins and some cinnamon. Hubby decided to buy a huge bag of Craisins at Sam’s, so I’ve been using them whenever possible.
One thing I am realizing is that even though I’ve shared recipes, I’ve not shared much about the kids or really welcomed you into my kitchen for a meal.
My kids are now eleven and almost thirteen. Another chapter in my life is beginning, that is a mother of a teenager. Let me tell you, life has begun to get interesting. When this blog began in 2010, the boys were 5 and almost 7. Continue reading “Peach Quick Bread”→
My family loves pretzel rolls. Actually they like anything pretzel related – hard or soft. These rolls take extra work but are worth the happiness from your family when you finish this delicious treat.
You could serve them as a carb at your dinner table or you could use the rolls to make a delicious sandwich. Some ideas for a sandwich are a lunch meat sandwich, hamburgers, sloppy Joes, or pulled pork.
This post was originally posted in January 2011. I did not have a picture of the biscuits on this post. So I’m reposting this blog with a picture.
I made these for our family’s New Year’s Dinner. Everyone loved them because they are tasty. Tonight I was asked to bring the bread for our Sunday dinner. I was torn between making Easy Rolls, breadmachine rolls (haven’t posted this yet), or the buttermilk biscuits. I let the Wee One and Imaginative One be the deciding factor. They told me they wanted the biscuits. So that’s what we are having.