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!!!
The Kitchen Queen is King. I have book marked Bitsys Kitchen, and have saved the web pages to my hard drive....good simple economic recipes that offer the kind of variety such that menu monotony and food boredom becomes less of a problem when on "survival" rations for extended periods of time. Muffins are a favourite of mine...both to cook and eat. Savoury or sweet...they are quick to make and store well when frozen.
recipe bases with variations like this are genius inspired. it takes the guess work out of fooling with a recipe, and having flops as well as successes. some times when i find a site like this i work my poor printer to death. i hope others give her site a look as well. glad you enjoy it.
@tacmotusn this is great! I am printing out your post above. Love muffins but hate dragging out the cook book, so simply written. Your recipe is so simple and doesn't call for all sorts of stuff I don't have. I love all the different variations.
I am going to start making more muffins, only because they tend to fill me up for some reason. So I eat less. And you can make them savory or sweet, whatever you want. I figure eventually I'll have the basic recipe memorized, right now the only recipe I have memorized is chocolate chip cookies. And that says nothing about the kind of person I am.
I just loved this. This mix allows me to make up the basic mix then open the cupboard and throw whatever I can in to make a delicious treat.
Cappuccino Muffins with Espresso Spread Ingredients ESPRESSO SPREAD: 4 ounces cream cheese, cubed 1 tablespoon sugar 1/2 teaspoon instant coffee granules 1/2 teaspoon vanilla extract 1/4 cup miniature semisweet chocolate chips MUFFINS: 2 cups all-purpose flour 3/4 cup sugar 2-1/2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup 2% milk 2 tablespoons instant coffee granules 1/2 cup butter, melted 1 egg 1 teaspoon vanilla extract 3/4 cup miniature semisweet chocolate chips Directions 1. In a food processor, combine the spread ingredients; cover and process until well blended. Transfer to a small bowl; cover and refrigerate until serving. 2. In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, combine milk and coffee granules until coffee is dissolved. Add the butter, egg and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. 3. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 17-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm with espresso spread. Yield: about 14 muffins (3/4 cup spread).
