Many Muffins Mix

I'm not good at making breakfast.  Honestly, I just don't like to make a big mess in the kitchen first thing in the morning.  So our family tends to eat a lot of cereal.  However, I like to know that I'm feeding my family something healthy.  Several years ago my husband bought me the book Mega Cooking by Jill Bond.  In that book there is a Many Muffins Mix that I have adapted and use all the time.  I like it because I can make a variety of muffins using the same basic mix.

Many Muffins Mix

10 cups whole wheat flour (I use freshly ground, but that is not necessary.)
5 cups oat flour (I chop the whole oats fine in my blender instead.)
5 cups all-purpose flour (I usually use more whole wheat flour here instead unless I've purchased my wheat flour rather then grinding it.  For some reason the store bought wheat flour flour will make a crumbly and drier muffin making the white flour necessary.)
4 cups sugar (For a less sweet muffin -- Use 2 1/2 cups instead.)
2 1/2 cups dry milk
3/4 cup baking powder
1 1/2 T. salt
2 T. cinnamon (optional) 
1 t. nutmeg (optional)

Measure all ingredients into a large bowl.  Mix ingredients well.  The mix may be stored in an air tight container or you may divide it into 2 1/2 cup portions in freezer bags or small containers to freeze until ready to use.  Our large family uses the mix quickly enough that I just store it on my counter.  A batch of mix will last us about a month.  However, freshly ground wheat flour can spoil quickly in warm humid weather, so make sure to refrigerate or freeze it if it will not be used rapidly.

To prepare the muffins measure out 2 1/2 cups of mix into mixing bowl.  Add ingredients for Basic Muffins unless they are adjusted in the variation you choose. Then add ingredients to make whichever variation of muffin you desire.  Pour batter into greased muffin tins.  Use approximately 1/3 cup of batter for each muffin.    Bake at 325 for 17-22 minutes.  Makes 1 dozen muffins. 

Basic Muffin
1 cup milk
1/3 cup oil
1 egg

Banana Muffin
1 c. mashed banana
1/2 c. chopped nuts
reduce milk to 3/4 c. from basic muffin recipe

Bog Muffin
1/2 c. dried cranberries

Oatmeal Raisin
1/2 c. raisins

Oatmeal Raisin Muffins

Blueberry
1/2 to 1 c. blueberries, drained

Pineapple
1/2 c. pineapple tidbits
Can substitute pineapple juice for milk in basic muffin recipe

Date Nut Muffins
1/2 cup of chopped dates
1/2 cup chopped nuts

Pumpkin Muffins
reduce milk to 1/2 c. from basic muffin recipe
1 cup mashed pumpkin (I use canned.)
1/2 c. raisins (optional)

Peachy-Good Muffins
1 cup diced peaches
can substitute 1 c. of peach juice for the milk in basic muffin recipe

Meaty Muffins
1/2 c. cooked meat (Bacon bits are my kids favorite.)
1/2 c. grated cheese
(This one is better if you used 2 1/2 cups sugar instead of 4 in the mix and you leave out cinnamon and nutmeg.)

Note:  This mix is also a great gift at Christmas time.  Just put 2 1/2 c. of mix in a quart jar or ziploc baggie tucked in a pretty gift bag.  Add any dry ingredients like raisins or cranberries or nuts.  Attach a recipe card with remaining ingredients to add listed plus the baking instructions.  Tie on a ribbon and you have a homemade inexpensive gift made with love.

Linking up with Raising Arrows.