Tuesday, October 6, 2015

All-Purpose Muffin Mix

Many cookbooks have all-purpose muffin recipes plus a number of variations. I use Bittman's basic recipe all the time (from How to Cook Everything). But it's nice to have a healthy muffin mix on hand, especially when I'm turning the cooking over to the kids! This is one my friend Alondra concocted several years ago. It's low fat, full of whole grains, and adaptable to lots of variations.

All-Purpose Muffin Mix

  • 8 c. flour (we use 3 c. oats, 2 c. white flour, 3 c. white whole wheat)
  • 1 1/2 c. sugar
  • 1/3 c. baking powder
  • 1 T. salt
  • 2 t. cinnamon
  • 1/2 c. shortening or butter*
*You can use either; I prefer butter, but this means during the warmer months, when my house is warmer, I have to store the mixes in the freezer.

Mix dry ingredients together. Cut in butter. If you do this in a food processor, your oats will become oat flour. Divide into storage containers or ziplock bags. Makes 4 batches (~2.5 cups mix each).

For baking, add:
  • 1/2 c. applesauce or mashed banana
  • 1 egg, beaten
  • 1 c. milk
  • other ingredients as you wish (nuts, raisins, blueberries, etc.)
Spoon batter in 12 greased or lined muffin cups. Sprinkle tops with cinnamon and sugar if desired. Bake at 425 degrees for 15-20 minutes.

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