Muffin Mega-Mix

This recipe is taken from the 2005 Milk Calendar. Whip up a batch of fresh homemade muffins in a flash with this mix. The taste is superior to packaged mixes and the flavour possibilities are endless.

  • Prep: 20 min
  • Cooking: 25 min
Yields 12 Muffins
muffin mega mix

Ingredients

  • Dry Muffin Mega-Mix
  • 8 cups (2 L) all-purpose flour
  • 4 cups (125 L) whole wheat flour
  • 2 1/2 cups (625 mL) sugar
  • 3 tbsp (45 mL) baking powder
  • 1 tbsp (15 mL) baking soda
  • 2 tsp (10 mL) salt
  • Mega-Mix Muffins
  • 1/4 batch Dry Muffin Mega-Mix
  • Flavour add-ins (see below)
  • 1 egg
  • 1 1/2 cups (375 mL) Milk
  • 2/3 cup (160 mL) plain yogurt or applesauce
  • 1/4 cup (60 mL) butter melted
  • 2 tsp (10 mL) vanilla extract
  • Flavour Add-ins (for 12 muffins)
  • Raisin Spice
  • 2 tsp (10 mL) ground cinnamon
  • 1/2 tsp (2 mL) ground ginger
  • 1 1/2 cups (375 mL) raisins
  • Chocolate Chip
  • 1 cup (250 mL) chocolate chips
  • 1 tsp (5 mL) orange rind grated
  • Fruit & Nut
  • 1 cup (250 mL) dried fruit
  • 1/2 cup (125 mL) toasted nuts chopped
  • Raspberry Lemon
  • 1 1/2 cups (375 mL) fresh or frozen rapsberries
  • 2 tsp (10 mL) lemon rind grated
  • Apple or Pear Cinnamon
  • 2 tsp (10 mL) ground cinnamon
  • 1 1/2 cups (375 mL) apples or pears diced

Preparation

Dry Muffin Mega-Mix:

In large bowl, whisk together all-purpose and whole wheat flours, sugar, baking powder, baking soda and salt. Divide into 4 equal portions (about 3 3/4 cups/925 mL each) and seal in resealable plastic bags or airtight containers. Store in a cool dry place for up to 6 months.

Mega-Mix Muffins:

Preheat oven to 400°F (200°C). Lightly Butter nonstick muffin pans.In large bowl, whisk muffin mix to recombine and stir in any spices from flavour add-ins. In separate bowl, whisk together egg, Milk, yogurt, Butter and vanilla. Pour over dry ingredients and sprinkle with flavour add-ins. Stir just until moistened.Spoon into prepared muffin pan. Bake for 20 to 25 min or until tops are golden brown and firm to the touch. Let cool in pan on rack for 10 min. Transfer to rack to cool completely.

Tips

Measure accurately when making the dry mix and count cups of flour carefully. To measure, spoon dry ingredients into "dry measuring cups" (the nesting type) and sweep off top with a knife to level. To keep volumes accurate, do not scoop, shake or pack down flour.

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Nutrition

Nutritional Information

per serving
Energy: 216 Calories
Protein: 6 g
Carbohydrate: 36 g
Fat: 5 g
Fibre: 1.9 g
Sodium: 283 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 8 % / 93 mg
Folate: 15 %
Thiamin: 14 %
Riboflavin: 13 %
Niacin: 13 %