Universal Muffins Mix

READY IN: 23mins
SERVES: 24
YIELD: 5 batches
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine ingredients and break up any lumps.
  • 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:
  • Preheat oven to 400°. Coat muffin tins with cooking spray.
  • In a large bowl, beat:
  • 3 to 4 eggs.
  • 3 teaspoons vanilla.
  • 2 cups water.
  • UP TO 1 cup oil or butter.
  • Stir in 5-1/2 cups muffin mix and any additional ingredients (listed below) just until moistened. The batter should be lumpy.
  • Fill muffin tins full. Bake for 18 to 20 minutes, or until muffins are golden brown.
  • Applesauce muffins: 1 cup applesauce omit oil.
  • Apple muffins: 3 cups raw grated apple 1 teaspoons gr. cloves 1 cup nuts or raisins, sprinkle with cinnamon and sugar mixture before baking.
  • Apricot muffins: 1 cup chopped dried apricots.
  • Banana muffins: 2 mashed bananas 1 cup walnuts (optional).
  • Blueberry muffins: 2 cups fresh or frozen rinsed blueberries.
  • Bran-molasses muffins: Use only 3 cups of muffin mix. Stir in: 4 cups bran cereal 1/2 cup molasses 1 cup raisins.
  • Butterscotch muffins: 2 (12 oz.) bags butterscotch chips 1 cup chopped nuts.
  • Carrot muffins: 2 cups grated carrots 1 cup raisins 1-1/2 teaspoons allspice.
  • Cashew muffins: 2 cups unsalted coarsely chopped cashews.
  • Cherry muffins: 2 cups fresh or dried pitted cherries.
  • Chocolate chip-fudge muffins: 1-1/2 cups cocoa 1/2 cup sugar 3 cups mini chocolate chips.
  • Coconut muffins: 3 cups toasted flaked coconut (reserve some to sprinkle on the top).
  • Cranberry-orange muffins: 2 cups chopped fresh or frozen cranberries 1 cup nuts 1/2 cup orange juice 2 Tb. orange peel.
  • Currant muffins: 1-1/2 cups currants 1 cup chopped nuts.
  • Date nut muffins: 1 cup chopped dates 1 cup chopped nuts.
  • 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.
  • Fig muffins: 2 cups dried chopped figs 1 cup chopped walnuts.
  • Fruit muffins: 2 cups dried diced fruit.
  • Garden fresh muffins: 1 cup grated carrots 1 cup grated zucchini 1/2 teaspoons ground cloves.
  • Gingerbread muffins: 2 Tb. ground ginger 1/2 cup molasses 2 cups raisins.
  • Granola muffins: reduce muffin mix to 4 cups and add: 1-1/2 cups granola. Top with additional granola before baking.
  • Grape nuts muffins: reduce muffin mix to 4 cups and add: 2-1/2 cups grape nuts and 1 teaspoons allspice.
  • Hazelnut muffins: 2 teaspoons ground cardamom 2 cups chopped hazelnuts.
  • 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.
  • Jam muffins: 1-1/2 cups jam or preserves (strawberry, raspberry, blackberry, cherry) 1 cup chopped nuts (optional).
  • 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.
  • Lemon muffins: omit 1 cup water and replace with 1 cup lemon juice use 4 eggs, 1/2 cup chopped nuts.
  • 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.
  • Mandarin muffins: 2 (8-1.4 oz) cans crushed mandarin oranges (undrained) reduce water to 1 cup 1-1/2 cups shredded carrots.
  • Maple muffins: 6 Tb. maple syrup, reduce water to 1-1/2 cups.
  • Marmalade muffins: 1-1/2 cups orange marmalade, 1 cup chopped nuts (opt), 1 cup orange juice (omit 1 cup of the water).
  • Mincemeat muffins: 1-1/2 cups mincemeat.
  • Nutty muffins: 3 cups peanut butter chips 1/2 cup chopped peanuts.
  • 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.
  • Orange muffins: 2 cups sour cream,1 cup nuts or coconut (opt), 2 cans (11 oz. each) mandarin oranges, drain; use 4 eggs.
  • Peach muffins: 2 cups fresh or one large can (drained) chopped peaches.
  • Pear muffins: 2 cups fresh or one large can (drained) chopped pears.
  • Peanut-butter banana muffins: 1 cup peanut butter 1/2 cup chopped peanuts 3 mashed bananas.
  • Peanut-butter & jelly muffins: 1 cup peanut butter, 1/2 cup chopped peanuts; drop 1 Tb. jam into each muffin before baking.
  • Pecan muffins: 2 cups chopped toasted pecans, 1 teaspoons maple extract.
  • Pineapple muffins: 1 teaspoons ground cloves, 1 large can crushed pineapple, drained 1 jar (7 oz. or about 1 cup) macadamia nuts, chopped.
  • Pineapple carrot raisin muffins: 1 cup each: grated carrots, crushed pineapple, drained and raisins 1 cup walnuts, chopped (optional).
  • Prune muffins: 1 to 2 cups chopped prunes 1/3 cup poppy seeds.
  • Pumpkin muffins: 2 cups or 1 can solid pack pumpkin 1 Tb. pumpkin pie spice 1/2 cup each chopped nuts and raisins.
  • Raspberry muffins: 2 cups fresh or frozen whole, unsweetened raspberries.
  • 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.
  • 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.
  • Sour cream muffins: omit one cup of the water and add: 1 cup sour cream 2 cups nuts 2 teaspoons grated lemon peel (opt.).
  • Strawberry muffins: 2 cups fresh or frozen strawberries, chopped.
  • 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).
  • 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.
  • Vanilla muffins: 2 packages vanilla chips.
  • Walnut muffins 1-1/2 cups chopped walnuts.
  • 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.
  • Yogurt muffins: reduce water to 1-1/2 cups and add: 2 cartons (8 oz each) yogurt -- plain or flavored.
  • Zucchini muffins: 2 cups grated zucchini 2 Tb. cinnamon 1 cup chopped nuts (optional).
  • Plum muffins: 2 cups fresh or canned plums; chopped.
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