Total Time
30mins
Prep 10 mins
Cook 20 mins

Base mix for all types of muffins

Ingredients Nutrition

Directions

  1. Measure all ingredients into a large bowl, blend well and the transfer to a sealable storage container.
  2. TO MAKE 24 REGULAR SIZED MUFFINS:.
  3. Preheat oven to 400°.
  4. Combine the following.
  5. 4 eggs.
  6. 3 teaspoons vanilla.
  7. 2 cups water.
  8. 1 cup oil.
  9. 5-1/2 cups muffin mix.
  10. The batter should be slightly lumpy.
  11. Fill muffin tins 3/4 full. Bake for 18 to 20 minutes, or until muffins are golden brown.
  12. Muffins freeze well.
  13. To reheat frozen muffins, microwave on high for 30 seconds per muffin.
Most Helpful

This mix rules!!! There are tons of variations for this mix too - an email was floating around with the variations. I DOUBLE this mix recipe and we eat muffins whenever we like - which is several mornings a week. What we don't eat of the 24-36 muffins this recipe makes each use - I freeze and use for snacks on the road or take to a friend's house. Great mix to have on hand for a bigger family.

Chef Two Hearts February 15, 2010

I gave this mix a try because I wanted one that used dry buttermilk. I only made 1/2 a recipe, mostly because I wanted to try it before I used so much of the ingredients, but I'm glad I did, 'cause I wouldn't have had a big enough bowl to mix a whole recipe. I bagged individual batches for future ease, and ended up with 2 full batches, and 1 half batch (which I bagged with instructions to use 1/2 the called for additional ingredients). Also, I omitted the nutmeg from the mix, as I didn't have any.

Kzim4 February 18, 2008