Savory Saturdays: Easy Muffin Mix

I first discovered this recipe when looking for a way to stock pile quick meals for my mother-in-law while she was taking care of my kids. I was away on a trip and wanted to make it as easy as possible on my family while I was gone. Breakfast can sometimes be the most challenging meal of the day, I think, especially when you are trying to be healthy. This muffin mix is so simple, and healthy, that I’m not really sure why I ever stopped making it. You invest a little bit of time up front, for a 10 dozen amazing treats. I guess I know what I’ll be doing tomorrow.

Easy Muffin Mix

5 pounds plus 4 cups all-purpose flour
9 1/3 cups sugar
9 1/3 cups dry milk
2/3 cup baking powder
3 tablespoons plus 1 teaspoon salt
1 egg
3/4 cup water
1/2 cup oil
1/2 cup fruit (diced apples, raspberries, blueberries, raisins, nuts, bananas, or pumpkin)

  1. Mix the dry ingredients in a very large bowl or roasting pan (I use a large stockpot), then divide mixture among 10 resealable freezer bags. Each mix will yield 12 muffins.
  2. When ready to bake, no thawing is necessary. Simply stir one bag’s contents in a large bowl with the egg, water, oil, and fruit.
  3. Preheat oven to 350 degrees F. Grease bottoms of 12 muffin cups. Divide batter among cups. Bake for 20 minutes, or until muffins are golden.

I have also experimented with canned pumpkin, preserves and add-in’s like nuts or chocolate chips. Our favorite is pumpkin and chocolate chips mixed together. Just remember, that by adding moister ingredients, your batter will become thinner. That may mean you need to adjust the cooking time and will certainly increase the amount of muffins.

Source: The Once a Week Cooking Plan by Joni Hilton

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