This recipe for Universal Muffin Mix has been in my database for years.
I can’t remember the original source
but it seems to be the same one I see floating around various recipe sites.
Mixes are great to have on hand
but when ever I can, I prefer creating my own (no nasty additives)
As with my Bisquick clone recipe
This one makes enough for a ton of muffins
but it is so versatile.
By adding different flavourings,
fruits, nuts
extra protein (powder or cheeses)
they can be made savoury or sweet…
Keeping a container of the mix onboard
guarantees a constant supply of freshly ‘baked’ muffins (for us it’s stove top style)
for snacks or a quick breakfast while underway.
For these I used:
2 eggs
1/2 cup coconut oil
2 tsp pure vanilla extract
1 cup coconut water
**2-3/4 cups of muffin mix (see universal recipe below)
1/4 cup chopped almonds
1/4 cup toasted coconut
1/4 cup dried cranberries
Whisk wet ingredients together.
Add almonds, coconut and cranberries to dry ingredients.
Mix dry with wet just until incorporated (don’t over-mix).
Spoon into oiled muffin cups.
Bake for 15 minutes in covered Omnia pan
or in 350 ° oven
Instant fresh warm muffins
…eight little muffins all in a row.
…cracked some fresh coconut for this recipe.
…serve warm with some sharp cheddar.
18 cups flour
5 cups sugar
2-1/4 cups powdered milk
6 tbsp baking powder
2 tbsp baking soda
2 tbsp salt
2 tbsp ground cinnamon
2 tbsp ground nutmeg
Mix all ingredients together and store in an airtight container until ready to use

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