I like to make muffins with my dinners because I can sneak in whole wheat flour, ground flax seed, chia, fruits, and even pureed or dehydrated veggies. Plus I know my kids will eat at least the muffin for dinner. Our dinner rule is you get what you get and you don't throw a fit. They get to eat what I make for dinner, nothing else. They have to try at least one bite of everything. They usually always will eat a muffin, or two.
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| This is the old cover, it has since been revamped. |
I found a cookbook from 1978 called "Make-A-Mix Cookery" and have really liked the recipes in it. My family really loves the pancake mix from this book. They cook up so fluffy and thick. So I thought I would try the muffin mix and it turned out pretty good. I still need to tweak it with filler ingredients but it is a good base for adding on.
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| Shortening powder is the way to go with mixes!! |
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| Freeze-dried fruits are perfect for muffins!! |
8 C flour (I need to experiment more with whole wheat)
2/3 C sugar
1/3 C baking powder
1 T salt
1 C shortening powder
In a large bowl combine the ingredients and mix well. I use a whisk to get it all mixed up. Makes about 10 cups of mix. I keep mine in a #10 can in the fridge because of the shortening powder and it should last at least 12 weeks. (see comments below if you want to add powdered milk and egg to your mix)
Use the mix to make many kinds of muffins. I made the Melt-In-Your-Mouth Muffins from the cookbook.
2 1/3 C muffin mix above
1 C milk (1 C water + 3 T powdered milk)
1 egg (1 T powdered eggs + 2 T water)
Combine the above ingredients and stir. Add in 1/2-1 C dried or fresh fruit. Fill muffin pans 2/3 full and bake in 400 degrees oven for 15-20 minutes or until golden brown.
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| "Muffins" in my thermal cooker using the muffin mix. |
The possibilities are endless with what you could add to these muffins. Apples, bananas, cheese, apricots, pineapple, jelly, etc. I used this mix to make muffins in my Saratoga Jacks thermal cooker. Click here to see that post.
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ReplyDeleteCould u pls take this recipe to the point of incorporating the powdered milk & powdered eggs into the initial muffin mix? Meaning that we would end up w/a "complete" shelf stable muffin mix that one would only need to add water (& whatever nuts, fruit, spices, etc.) that one might also want at the point of baking. This would be a big help to me. Thank you.
ReplyDeleteThe reason that I didn't put the egg and milk in the mix was because there are several recipe options in the Make A Mix book that have different measurements for those ingredients. But if you would like to have the mix with the milk and eggs you would need to add a scant 2 C of the powdered milk and 2/3 C minus 1 T of the powdered egg. When you make the muffins add 1 C + 2 T of water to reconstitute the milk and eggs. I hope that helps with making the mix. Thanks!!
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