1
Combine ingredients and break up any lumps.
2
Store in a large airtight container labeled with the date and contents. Store in a cool, dry place. Shelf life: 6 to 8 months. Makes enough for about 5 batches of 24 muffins each.To make 24 regular-sized muffins:.
3
Preheat oven to 400°. Coat muffin tins with cooking spray.
4
In a large bowl, beat:.
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3 to 4 eggs.
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3 teaspoons vanilla.
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2 cups water.
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UP TO 1 cup oil or butter.
9
Stir in 5-1/2 cups muffin mix and any additional ingredients (listed below) just until moistened. The batter should be lumpy.
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Fill muffin tins full. Bake for 18 to 20 minutes, or until muffins are golden brown.
11
Applesauce muffins: 1 cup applesauce omit oil.
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Apple muffins: 3 cups raw grated apple 1 teaspoons gr. cloves 1 cup nuts or raisins, sprinkle with cinnamon and sugar mixture before baking.
13
Apricot muffins: 1 cup chopped dried apricots.
14
Banana muffins: 2 mashed bananas 1 cup walnuts (optional).
15
Blueberry muffins: 2 cups fresh or frozen rinsed blueberries.
16
Bran-molasses muffins: Use only 3 cups of muffin mix. Stir in: 4 cups bran cereal 1/2 cup molasses 1 cup raisins.
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Butterscotch muffins: 2 (12 oz.) bags butterscotch chips 1 cup chopped nuts.
18
Carrot muffins: 2 cups grated carrots 1 cup raisins 1-1/2 teaspoons allspice.
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Cashew muffins: 2 cups unsalted coarsely chopped cashews.
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Cherry muffins: 2 cups fresh or dried pitted cherries.
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Chocolate chip-fudge muffins: 1-1/2 cups cocoa 1/2 cup sugar 3 cups mini chocolate chips.
22
Coconut muffins: 3 cups toasted flaked coconut (reserve some to sprinkle on the top).
23
Cranberry-orange muffins: 2 cups chopped fresh or frozen cranberries 1 cup nuts 1/2 cup orange juice 2 Tb. orange peel.
24
Currant muffins: 1-1/2 cups currants 1 cup chopped nuts.
25
Date nut muffins: 1 cup chopped dates 1 cup chopped nuts.
26
Eggnog muffins: 4 teaspoons rum extract 2 cups eggnog (omit water from recipe) before baking, top with mixture of: 2 Tb. sugar 1 teaspoons nutmeg 1/2 teaspoons cinnamon.
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Fig muffins: 2 cups dried chopped figs 1 cup chopped walnuts.
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Fruit muffins: 2 cups dried diced fruit.
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Garden fresh muffins: 1 cup grated carrots 1 cup grated zucchini 1/2 teaspoons ground cloves.
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Gingerbread muffins: 2 Tb. ground ginger 1/2 cup molasses 2 cups raisins.
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Granola muffins: reduce muffin mix to 4 cups and add: 1-1/2 cups granola. Top with additional granola before baking.
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Grape nuts muffins: reduce muffin mix to 4 cups and add: 2-1/2 cups grape nuts and 1 teaspoons allspice.
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Hazelnut muffins: 2 teaspoons ground cardamom 2 cups chopped hazelnuts.
34
Incredible Cream Cheese muffins: combine: 2 (8 oz.) packages cream cheese 1/2 cup sugar 2 eggs. Drop this mix by Tb. onto top of muffins before baking.
35
Jam muffins: 1-1/2 cups jam or preserves (strawberry, raspberry, blackberry, cherry) 1 cup chopped nuts (optional).
36
Kisses and hugs muffins: 1-1/2 cups cocoa 1/2 cup sugar after filling muffin tins 3/4 full, drop one Hershey’s kiss into the center of each muffin, pushing down slightly until kiss is covered. Ice cooled muffins with confectioners sugar and water glaze.
37
Lemon muffins: omit 1 cup water and replace with 1 cup lemon juice use 4 eggs, 1/2 cup chopped nuts.
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Lemon-poppy seed: 2 packages (3.4 oz each) instant lemon pudding mix 2 T poppy seeds, use 4 eggs, omit 1 cup water and replace with 1 cup lemon juice.
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Mandarin muffins: 2 (8-1.4 oz) cans crushed mandarin oranges (undrained) reduce water to 1 cup 1-1/2 cups shredded carrots.
40
Maple muffins: 6 Tb. maple syrup, reduce water to 1-1/2 cups.
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Marmalade muffins: 1-1/2 cups orange marmalade, 1 cup chopped nuts (opt), 1 cup orange juice (omit 1 cup of the water).
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Mincemeat muffins: 1-1/2 cups mincemeat.
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Nutty muffins: 3 cups peanut butter chips 1/2 cup chopped peanuts.
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Oatmeal muffins: reduce muffin mix to 4 cups and add 1 cup oats; use 4 eggs and up to 2 cups raisins or grated apples.
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Orange muffins: 2 cups sour cream,1 cup nuts or coconut (opt), 2 cans (11 oz. each) mandarin oranges, drain; use 4 eggs.
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Peach muffins: 2 cups fresh or one large can (drained) chopped peaches.
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Pear muffins: 2 cups fresh or one large can (drained) chopped pears.
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Peanut-butter banana muffins: 1 cup peanut butter 1/2 cup chopped peanuts 3 mashed bananas.
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Peanut-butter & jelly muffins: 1 cup peanut butter, 1/2 cup chopped peanuts; drop 1 Tb. jam into each muffin before baking.
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Pecan muffins: 2 cups chopped toasted pecans, 1 teaspoons maple extract.
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Pineapple muffins: 1 teaspoons ground cloves, 1 large can crushed pineapple, drained 1 jar (7 oz. or about 1 cup) macadamia nuts, chopped.
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Pineapple carrot raisin muffins: 1 cup each: grated carrots, crushed pineapple, drained and raisins 1 cup walnuts, chopped (optional).
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Prune muffins: 1 to 2 cups chopped prunes 1/3 cup poppy seeds.
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Pumpkin muffins: 2 cups or 1 can solid pack pumpkin 1 Tb. pumpkin pie spice 1/2 cup each chopped nuts and raisins.
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Raspberry muffins: 2 cups fresh or frozen whole, unsweetened raspberries.
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Rum raisin muffins: 3 teaspoons rum extract or 3 tablespoons rum before baking, top with mix of: 2 teaspoons sugar 1/2 teaspoons cinnamon and 1/2 teaspoons nutmeg.
57
Sesame seed muffins: 1 cup toasted sesame seeds before baking, top with mix of: 1/2 cup nuts 4 Tb. brown sugar 4 Tb. sesame seeds 2 Tb. flour 1/2 teaspoons each cinnamon/nutmeg.
58
Sour cream muffins: omit one cup of the water and add: 1 cup sour cream 2 cups nuts 2 teaspoons grated lemon peel (opt.).
59
Strawberry muffins: 2 cups fresh or frozen strawberries, chopped.
60
Sweet potato muffins: 1 Tb. allspice 4 Tb. dry orange peel 2 cans (10 oz each) sweet potatoes, mashed, well drained (about 2-1/2 cups).
61
Tropical treat muffins: 1 cup dried mango or papaya, chopped 1 cup chopped banana chips or 2 fresh mashed, 1 cup macadamia nuts, chopped 1/2 cup coconut 1/2 cup sour cream 2 teaspoons lemon peel, grated.
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Vanilla muffins: 2 packages vanilla chips.
63
Walnut muffins 1-1/2 cups chopped walnuts.
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Wheat germ muffins: 2-2/3 cup wheat germ use 4 eggs 1/2 cup extra water before baking, top muffins with mix of: 1/2 cup wheat germ 2 Tb. sugar.
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Yogurt muffins: reduce water to 1-1/2 cups and add: 2 cartons (8 oz each) yogurt -- plain or flavored.
66
Zucchini muffins: 2 cups grated zucchini 2 Tb. cinnamon 1 cup chopped nuts (optional).
67
Plum muffins: 2 cups fresh or canned plums; chopped.
