Dried Apple Muffin Mix
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A dry mix of self-rising flour, sugars, cinnamon, nutmeg and chopped dried apple, packed in a bag. Add milk, oil and an egg to bake 12 muffins, or give it as a gift.
Ingredients
- 2 cups self-rising flour
- 1 teaspoon cinnamon
- 1/2 cup sugar
- 1/4 teaspoon nutmeg
- 1/4 cup brown sugar
- 1 cup chopped dried apple
Equipment
- zip-top bags
- mixing bowl
- muffin pan
Directions
- Put the dry mix ingredients in a large zip-top bag, close it, and shake until well blended.
- Write the recipe name and the wet ingredients you will need on the bag.
Notes
To bake: 3/4 cup milk, 1/4 cup vegetable oil, 1 egg, beaten. Preheat oven to 400°F. Empty one package of mix into a bowl; add milk, oil, and egg; stir just until combined. Divide among 12 greased or lined muffin cups, about 2/3 full. Bake 15 to 18 minutes, until a toothpick comes out clean. Cool in pan 5 minutes, then move to a wire rack.
Storage: dry mix airtight in a cool, dry place up to 3 months. Muffins airtight up to 2 days at room temperature, 3 to 4 days refrigerated, or up to 3 months frozen.
Nutrition
Serving: 68g | Calories: 188kcal | Carbohydrates: 31g | Protein: 3.2g | Fat: 5.7g | Saturated Fat: 1.2g | Trans Fat: 0g | Cholesterol: 17mg | Sodium: 15mg | Potassium: 66mg | Fiber: 0.9g | Sugar: 15g | Vitamin A: 53IU | Vitamin C: 0mg | Calcium: 30mg | Iron: 1.1mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 12 servings from the whole mix with 3/4 cup milk, 1/4 cup vegetable oil, 1 egg, beaten; milk counted as whole milk. Brands and portions vary, so use it only as an approximation.
