A-B-C Muffin Base Mix
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A large batch of all-purpose muffin base made from flour, sugar, dry milk and spices, kept in the pantry. Add eggs, vanilla, water and oil to bake 12 or 24 muffins.
Ingredients
- 18 cups flour
- 5 cups sugar
- 2 1/4 cups nonfat dry milk (or buttermilk blend)
- 6 tablespoons baking powder
- 2 tablespoons baking soda
- 2 tablespoons salt
- 3 tablespoons ground cinnamon
- 3 teaspoons ground nutmeg
Equipment
- mixing bowl
- airtight jar
- muffin pan
Directions
- Blend all the dry ingredients together in a very large bowl until evenly mixed.
- Move the mix into an airtight container with a tight seal.
Notes
For 24 large muffins: 4 eggs, 3 teaspoons vanilla, 2 cups water, 1 cup oil, 5 1/2 cups A-B-C Muffin Mix. Preheat oven to 400°F. Combine wet ingredients and mix, stirring only until blended (batter slightly lumpy). Fill greased or lined tins 3/4 full. Bake 18 to 20 minutes, until golden brown.
For 1 dozen large muffins or 24 mini muffins: 2 eggs, 1 1/2 teaspoons vanilla, 1 cup water, 1/2 cup oil, 2 3/4 cups A-B-C Muffin Mix. Preheat oven to 400°F. Stir only until blended. Fill tins 3/4 full. Bake 18 to 20 minutes, until golden brown. Cool, then serve or freeze.
Storage: dry mix airtight in a cool, dry place up to about 6 months. Baked muffins airtight at room temperature up to 2 days, or freeze 2 to 3 months.
Nutrition
Serving: 50g | Calories: 208kcal | Carbohydrates: 25g | Protein: 3.9g | Fat: 10g | Saturated Fat: 1.8g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 291mg | Potassium: 72mg | Fiber: 0.7g | Sugar: 10g | Vitamin A: 50IU | Vitamin C: 0.1mg | Calcium: 81mg | Iron: 1.2mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 24 servings from about 21% of the mix with 4 eggs, 3 teaspoons vanilla, 1 cup oil; flour counted as all-purpose flour, nonfat dry milk (the first choice counted), oil counted as vegetable oil. Brands and portions vary, so use it only as an approximation.
