In my last recipe post I tried to encourage others to check out this site . Bitsys Kitchen | Make Your Own Dry Mixes Recipes Bitsys kitchen link no longer works. I suggest you make a hard copy of this. . My reasons were multifaceted. My waistline is still growing, and I like good food. I figured it was only fair to share the discomfort of tight pants at the waist. . Here is just one tiny example about A B C Muffin mix and the variations . A-B-C Muffin Mix 18 cups flour 5 cups sugar (or equivalent substitute) 2-1/4 cups buttermilk blend or non fat dry milk 6 Tbsp. baking powder 2 Tbsp. baking soda 2 Tbsp. salt 3 Tbsp. ground cinnamon 3 tsp. ground nutmeg . Stir together well, breaking up lumps. Store in a large airtight container labeled with the date and contents. Store in a cool, dry place. Shelf life: 6 to 8 months. Makes enough for about 5 batches of 24 muffins each. If desired, sugar can be omitted then stir in 1 cup honey for every 24 muffins as you make them. . To make 24 regular sized muffins: . Preheat oven to 400° F. Coat muffin tins with an oil/lecithin mixture, grease with shortening or butter, or spray with cooking spray. . In a large bowl, beat: 3 to 4 eggs, 3 tsp. vanilla, 2 cups water, and UP TO 1 cup oil or butter. (*note: this measurement is up to your tastes and desires.) . Stir in 5-1/2 cups muffin mix just until moistened. The batter should be lumpy. Fill muffin tins 3/4 full. Bake for 18 to 20 minutes, or until muffins are golden brown. . Muffins freeze well. To reheat frozen muffins, microwave on high for 30 seconds per muffin. . These two toppings would go well with almost any of the ABC muffins. Sprinkle mixture atop uncooked muffins before popping them into preheated oven: . STREUSEL TOPPING for 24 muffins: Mix together: 1 cup sugar 1 tsp. cinnamon 2/3 cup flour cut in 1/2 cup cold butter until mixture is crumbly. . CRUNCHY TOPPING for 24 muffins: Mix together: 1 cup rolled oats 1 cup flour 1/2 cup brown sugar 2 tsp. ground cinnamon cut in 1/2 cup softened butter with fork or pastry cutter until crumbly . TYPE OF MUFFIN: Ingredients to add to mix before baking: . APPLE MUFFINS: 3 cups raw grated apples 1 tsp. gr. cloves 1 cup nuts or raisins, sprinkle with cinnamon and sugar mixture before baking. . APPLESAUCE MUFFINS: 1 cup applesauce omit oil. . APRICOT MUFFINS: 1 cup chopped dried apricots. . BANANA MUFFINS: 2 mashed bananas 1 cup walnuts (optional). . BLUEBERRY MUFFINS: 2 cups fresh or frozen rinsed blueberries. . BRAN MOLASSES MUFFINS: Use only 3 cups of muffin mix. Stir in: 4 cups bran cereal 1/2 cup molasses 1 cup raisins. . BUTTERSCOTCH MUFFINS: 2 (12 oz.) bags butterscotch chips 1 cup chopped nuts. . CARROT MUFFINS: 2 cups grated carrots 1 cup raisins 1-1/2 tsp. allspice. . CASHEW MUFFINS: 2 cups unsalted coarsely chopped cashews. . CHERRY MUFFINS: 2 cups fresh or dried pitted cherries. CHOCOLATE CHIP FUDGE MUFFINS: 1-1/2 cups cocoa 1/2 cup sugar 3 cups mini chocolate chips. . COCONUT MUFFINS: 3 cups toasted flaked coconut reserve some to sprinkle on the top. . CRANBERRY ORANGE MUFFINS: 2 cups chopped fresh or frozen cranberries 1 cup nuts 1/2 cup orange juice 2 Tb. orange peel. . CURRANT MUFFINS: 1-1/2 cups currants 1 cup chopped nuts. . DATE MUFFINS: 1 cup chopped dates 1 cup chopped nuts. . EGGNOG MUFFINS: 4 tsp. rum extract 2 cups eggnog (omit water from recipe) before baking, top with mixture of: 2 Tb. sugar 1 tsp. nutmeg 1/2 tsp. cinnamon. . FIG MUFFINS: 2 cups dried chopped figs 1 c. chopped walnuts. . FRUIT MUFFINS: 2 cups dried diced fruit. . GARDEN FRESH MUFFINS: 1 cup grated carrots 1 cup grated zucchini 1/2 tsp. ground cloves. . GINGERBREAD MUFFINS: 2 Tb. ground ginger 1/2 cup molasses 2 cups raisins. . GRANOLA MUFFINS: reduce muffin mix to 4 cups and add: 1-1/2 cups granola Top with additional granola before baking. . GRAPENUTS MUFFINS: reduce muffin mix to 4 cups and add: 2-1/2 cups grape nuts 1 tsp. allspice. HAZELNUT MUFFINS: 2 tsp. ground cardamom 2 cups chopped hazelnuts. . INCREDIBLE CREAM CHEESE MUFFINS: combine: 2 (8 oz.) packages cream cheese 1/2 cup sugar 2 eggs Drop this mix by Tb. onto top of muffins before baking. . JAM MUFFINS: 1-1/2 cups jam or preserves (strawberry, raspberry, blackberry, cherry) 1 cup chopped nuts (optional). KISSES AND HUGS MUFFINS: 1-1/2 cups cocoa 1/2 cup sugar. After filling muffin tins 3/4 full, drop one Hershey's kiss into the center of each muffin, pushing down slightly until kiss is covered. Ice cooled muffins with confectioners sugar and water glaze. . LEMON MUFFINS: omit 1 cup water and replace with 1 cup lemon juice use 4 eggs 1/2 cup chopped nuts. . LEMON POPPY SEED MUFFINS: 2 packages (3.4 oz each) instant lemon pudding mix 2 Tb. poppy seeds use 4 eggs omit 1 cup water and replace with 1 cup lemon juice. . MANDARIN MUFFINS: 1 (11 oz) can mandarin oranges chopped and undrained reduce water to 1 cup 1-1/2 cups shredded carrots. . MAPLE MUFFINS: 6 Tb. maple syrup reduce water to 1-1/2 cups. . MARMALADE MUFFINS: 1-1/2 cups orange marmalade 1 cup chopped nuts. (opt) 1 cup orange juice (omit 1 cup of the water). . MINCEMEAT MUFFINS: 1-1/2 cups mincemeat. . OATMEAL MUFFINS: reduce muffin mix to 4 cups and add: 1 cup oats use 4 eggs up to 2 cups raisins or grated apples. . ORANGE MUFFINS: 2 cups sour cream 1 cup nuts or coconut (opt) 2 cans (11 oz. each) mandarin oranges, drain use 4 eggs. . PEACH MUFFINS: 2 cups fresh or one large can (drained) chopped peaches. . PEANUTTY MUFFINS: 3 cups peanut butter chips 1/2 cup chopped peanuts. . PEANUT BUTTER BANANA MUFFINS: 1 cup peanut butter 1/2 cup chopped peanuts 3 mashed bananas. . PEANUT BUTTER AND JELLY MUFFINS: 1 cup peanut butter 1/2 cup chopped peanuts drop 1 Tb. jam into each muffin before baking. . PEAR MUFFINS: 2 cups fresh or one large can (drained) chopped pears. . PECAN MUFFINS: 2 cups chopped toasted pecans 1 tsp. maple extract. . PINEAPPLE CARROT RAISIN MUFFINS: 1 cup grated carrots, 1 cup crushed pineapple, drained 1 cup raisins 1 cup walnuts, chopped (optional). . PINEAPPLE MACADAMIA MUFFINS: 1 tsp. ground cloves 1 large can crushed pineapple, drained 1 jar (7 oz. or about 1 cup) macadamia nuts, chopped. . PLUM MUFFINS: 2 cups fresh or canned plums, chopped. . PRUNE MUFFINS: 1 to 2 cups chopped prunes 1/3 cup poppy seeds. . PUMPKIN MUFFINS: 2 cups or 1 can solid pack pumpkin 1 Tb. pumpkin pie spice 1/2 cup each chopped nuts and raisins. . RASPBERRY MUFFINS: 2 cups fresh or frozen whole, unsweetened raspberries. . RUM RAISIN MUFFINS: 3 tsp. rum extract or 3 Tbsp. rum before baking, top with mix of: 2 tsp. sugar 1/2 tsp. cinnamon 1/2 tsp. nutmeg. . SESAME SEED MUFFINS: 1 cup toasted sesame seeds before baking, top with mix of: 1/2 cup nuts 4 Tb. brown sugar 4 Tb. sesame seeds 2 Tb. flour 1/2 tsp. each cinnamon 1/2 tsp. nutmeg. . SOUR CREAM MUFFINS: omit one cup of the water and add: 1 cup sour cream 2 cups nuts 2 tsp. grated lemon peel (opt.). . SQUASH MUFFINS: 2 cups mashed squash 1 Tb. pumpkin pie spice 1/2 cup each chopped nuts and raisins. . STRAWBERRY MUFFINS: 2 cups fresh or frozen strawberries, chopped. . SWEET POTATO MUFFINS: 1 Tb. allspice 4 Tb. dry orange peel 2 cans (10 oz each) sweet potatoes, mashed, well drained (about 2-1/2 cups). . TROPICAL TREAT MUFFINS: 1 cup dried mango or papaya, chopped 1 cup chopped banana chips or 2 fresh mashed 1 cup macadamia nuts, chopped 1/2 cup coconut 1/2 cup sour cream 2 tsp. lemon peel, grated. . VANILLA MUFFINS: 2 packages vanilla chips. . WALNUT MUFFINS: 1-1/2 cups chopped walnuts. . WHEAT GERM MUFFINS: 2-2/3 c. wheat germ use 4 eggs 1/2 cup extra water before baking, top muffins with mix of: 1/2 c. wheat germ 2 Tb. sugar. . YOGURT MUFFINS: reduce water to 1-1/2 cups and add: 2 cartons (8 oz each) yogurt -- plain or flavored. . ZUCCHINI MUFFINS: 2 cups grated zucchini 2 Tb. cinnamon 1 cup chopped nuts (optional). . Don't blame me if your waistline grows. I was trying to sleep, and someone or something whispered in my ear to post this. So I walked back in here and sent it to you. Enjoy!!!