Everything a Muffin Should be!

If you love muffins for breakfast, but want a faster way to have 'em hot out of the oven this little mix is perfect! It's adapted from Homejoys , an awesome blog written by a Mennanite woman who is an amazing cook- definitely check it out, especially all of her homemade bread recipes!

Mix up a batch of the Master Muffin Mix.

6 cup whole wheat flour
6 cup white flour
3 cup sugar
4 T baking powder
3 tsp salt

Store your master mix in an air tight container. When you want to make muffins, choose one of the liquid ingredient options.

Option #1
1/4 cup oil
1/4 cup applesauce
2 eggs
1 cup milk

Option #2
1/3 cup melted butter
1 egg
1 cup milk or buttermilk

Option #3
1/4 cup melted butter
2 eggs
1 cup yogurt

Option #4
1/4 cup oil
1 egg
1 1/4 cup milk or buttermilk

Next choose the additional ingredients you desire. The sky's the limit but here is a few variations to get you started.

Almond Poppy Seed
2 tsp almond flavoring
2 T poppy seed
1/3 cup chopped or sliced almonds (optional)

Cheese Onion
1/4 tsp pepper
1/4 cup chopped chives
1/2 cup shredded Cheddar cheese
1/4 cup Parmesan cheese

Berry
1 cup blueberry or strawberry, fresh or frozen
2 tsp grated lemon rind, optional

Cinnamon Apple
1 tsp cinnamon
1/4 tsp nutmeg
1 cup chopped apple

Breakfast
3 slices chopped bacon
1 cup shredded Cheddar cheese

Banana Nut
1 large banana, mashed
1/2 cup chopped walnuts

Chocolate
3 T cocoa
1/3 cup additional sugar
1/3 cup mini chocolate chips

Combine: First mix the liquid ingredients. Then stir in 2 3/4 cup of the dry master mix and the additional ingredients. Combine until just barely moistened.

Bake: Spoon batter into muffin pan. Makes 12 large muffins or 18 smaller muffins. Baking time will vary depending on variation chosen. Bake at 375 for 15 minutes. Check to see if additional baking time is needed. Muffins are done when a toothpick comes out clean. Allow muffins to sit for a few minutes before removing from muffin pan.

Here are a few holiday variations on the Master Muffin Mix-

Pumpkin Chocolate Chip

2 3/4 cup master mix
1 cup pumpkin puree
1/4 cup buttermilk
1/4 cup oil
2 eggs
1 tsp cinnamon
1/4 tsp cloves
1/2 cup chocolate chips

Stir together egg, milk, oil and pumpkin. Mix in remaining ingredients. Bake as usual.

Gingerbread

2 3/4 cup master mix
2 tsp ginger
1 tsp cinnamon
2 eggs
1/4 cup molasses
1/2 cup yogurt or milk
1/2 cup milk
1/4 cup oil

Mix together molasses, eggs, yogurt, milk and oil. Stir in dry ingredients. Bake as usual.

Pick a Peck of Pumpkins!

I tend to get a bit obsessive about cooking, or so I'm told by my doting husband. Mostly when it comes to certain seasonal ingredients. I can even think back over the years and say to myself, "Ahh, that was the lemon spring," or "Yep, that was candied ginger season." I absolutely LOVE cooking seasonally- for so many reasons I'll write a book about that someday. For now it sufficeth to say there is no better way to live in the moment, appreciate nature, or enjoy better quality food. This fall I'm fixating on an old classic, pumpkin.

So many possibilities- Sweet. Savory. Healthy. Decadent. So here we go, folks. Carpe diem.

Pumpkin Flax Breakfast Muffins

adapted from Land O' Lakes Treasury of Country Recipes aka, "The Blue Bible"

makes 1 doz. large muffins

2 c. all-purpose flour

2/3 c. packed brown sugar

1/2 c. old-fashioned rolled oats

1 Tbs baking powder

1 tsp salt

1 tsp cinnamon

1/4 tsp baking soda

1/4 tsp ginger

1/2 c. or 1 stick butter

heaping 1/2 c. pumpkin puree

1/3 c. buttermilk

2 eggs, slightly beaten

1/2 c. raisins, plumped in a bit of hot water (discard water)

1/3 c. chopped pecans

1 Tbs. flax seeds

Heat oven to 400 F. Line muffin tin with paper liners.

In a large bowl, stir together flour, sugar, baking powder, salt, cinnamon, soda, and ginger. Cut in butter with pastry blender or two knives. In separate bowl, whisk together pumpkin, buttermilk, and eggs. Make a well in the center of the dry ingredients, pour in the wet, and mix just until moistened. Do not overmix! Fold in raisins, nuts, and seeds.

Scooping from the outside edge (don't stir anymore), spoon batter into prepared muffin cups, filling 3/4 to almost full. Bake immediately for 12-18 minutes, or until lightly browned and spring back slightly when touched. Let cool in pan for 5-8 minutes before removing to wire rack to cool completely.