Make Ahead Muffin Mix
We love muffins in this house, but with two toddlers (and one on the way), it can be a little chaotic to make muffins on a busy morning. We love the ease of store bought mixes, but have the processed ingredients. We try to live on the crunchier side of health foods, but also like to be realistic about the time we have.
In come make ahead muffin mixes from scratch. This recipe is so easy to put together and lends a good base to make may different flavors.
This recipe was inspired by Make-A-Mix Cookery cookbook, which was published in 1978. You can still find tons of copies on Amazon, and I highly recommend checking out the other recipes in this book.
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Ingredients
8 cups all-purpose flour (we like this bread flour)
2/3 cup sugar
1/3 cup baking powder
1 tablespoon salt
1 cup of coconut oil or vegetable shortening
Pastry Cutter or fork
Make Ahead Muffin Mix Recipe
Mix all dry ingredients together in a bowl. With a pastry cutter or fork, cut the coconut oil or shortening into the mix until well incorporated. Put into an airtight container and store in a cool, dry place. Use within 10 to 12 weeks. Makes roughly 10 cups of muffin mix.
Bake Muffins:
Preheat oven to 400. Combine 2 and 1/3 cups of mix and 1 egg and 1 cup of milk to the batter. Mix until just combined, it will be lumpy. Fill buttered muffin tin pans 2/3rd full and bake for 15 to 20 minutes. Makes 12 large muffins.
Muffin Mix Variations:
Chocolate Muffins: 1/4 cup chocolate powder, 1/2 cup chocolate chips and 1/4 additional milk.
Jelly Muffins: Fill muffin tins 1/3 full, add a teaspoon of jelly or jam, then add remaining 2/3 batter.
Cheese Muffins: Add 1 cup of shredded cheese of choice (cheddar works best) to muffin mix before adding liquid ingredients.
Banana Muffins: Add 1/4 teaspoon cinnamon and nutmeg each to muffin mix. Mash 1 banana and add to liquid ingredients, then add to dry mix.