Total Time
40mins
Prep 20 mins
Cook 20 mins

Mix the dry ingredients for 4 dozen muffins now, divide in 4 and add in the wet ingredients and flavourings of your choice later. From the Canadian dairy website.

Ingredients Nutrition

Directions

  1. Mix first 6 ingredients well and divide into 4 equal portions, 3 1/2 to 3 3/4 cups each. Store in airtight containers or bags up to 6 months.
  2. Preheat oven to 400 degrees. Lightly butter or spray non-stick muffin tins.
  3. In large bowl whisk one bag of muffin mix to recombine and stir in any spices from flavour add-ins (listed below).
  4. In separate bowl whisk egg, milk, yogurt, butter and vanilla. Pour over the dry mix and sprinkle on any additional add-ins. Stir until just combined.
  5. Spoon into muffin tins and bake for 20 - 25 minutes until tops are golden and firm. Cool 10 minutes, then remove muffins and cool completely.
  6. Flavour Add-Ins:.
  7. Raisin Spice: 2 tsp ground cinnamon, 1/2 tsp ground ginger, 1 1/2 cups raisins.
  8. Chocolate Chip: 1 cup chocolate chips, 1 tsp orange zest.
  9. Fruit and Nut: 1 cup dried fruits, 1/2 cup toasted chopped nuts.
  10. Raspberry and Lemon: 1 1/2 cups fresh or frozen raspberries, 2 tsp lemon zest.
  11. Apple or Pear Cinnamon: 2 tsp ground cinnamon, 1 1/2 cups diced apple or pear.
  12. Makes 4 batches, 12 muffins per batch.
Most Helpful

While I liked the idea of making a huge batch of muffin mix, this mix wasn't our favorite. I personally would reduce the baking powder to 2 Tbls. (you could really taste it). It was also odd because one batch made 18 reg sized muffins, so I had to heat the oven (and kitchen) longer for an extra 6 muffins. I will probably just quadruple our regular muffin recipe in the future. Thanks for posting!

Tamaretta March 09, 2009

I just made these for the first time, although I used pear yogurt as I did not have plain, 2 teaspoons apple pie spice, and canola oil instead of butter. Made a lovely big muffin with excellent flavour and texture.

myrnabarager July 27, 2006