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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 24 |
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Base mix for all types of muffins Ingredients:
18 cups flour |
5 cups sugar |
2 1/4 cups dry buttermilk or 2 1/4 cups nonfat dry milk powder |
6 tablespoons baking powder |
2 tablespoons baking soda |
2 tablespoons salt |
3 tablespoons ground cinnamon |
3 teaspoons ground nutmeg |
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.
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