Big Batch Muffins Recipes

Steps:

• In a large bowl, whisk first 6 ingredients until well blended. Store in airtight containers in a cool, dry place or in the freezer up to 6 months. Yield: 4 batches (11 cups mix)., To prepare plain muffins: Preheat oven to 400°. Whisk together egg, milk and melted butter. Add 2-3/4 cups muffin mix, stirring just until moistened. Fill paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 18-21 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm. , For Blueberry Muffins: Prepare muffins as directed, folding 1 cup fresh or frozen blueberries into prepared batter. , For Rhubarb-Orange Muffins: Prepare muffins as directed, adding 1/3 cup orange marmalade to egg mixture and folding 3/4 cup diced fresh or frozen rhubarb into prepared batter., For Banana Muffins: Prepare muffins as directed, adding 1 cup mashed ripe bananas to egg mixture. , For Cranberry-Pecan Muffins: Prepare muffins as directed, tossing 1 cup chopped fresh or frozen cranberries, 1/2 cup chopped pecans and 3 tablespoons sugar with muffin mix before adding to egg mixture. , For Apricot-Cherry Muffins: Prepare muffins as directed, tossing 1/2 cup each chopped dried apricots and dried cherries with muffin mix before adding to egg mixture. , For Cappuccino Muffins: Prepare muffins as directed, tossing 1 cup miniature semisweet chocolate chips and 2 teaspoons instant coffee granules with muffin mix before adding to egg mixture. , For Carrot-Raisin Muffins: Prepare muffins as directed, tossing 3/4 cup shredded carrots and 1/3 cup golden raisins with muffin mix before adding to egg mixture. , For Apple-Cheese Muffins: Prepare muffins as directed, tossing 1/2 cup each shredded peeled apple and shredded Colby-Monterey Jack cheese with muffin mix before adding to egg mixture.

Steps:

• Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. In another bowl, whisk flour, baking powder and salt. Add to creamed mixture; stir just until moistened. Fold in blueberries., Fill greased or paper-lined jumbo muffin cups two-thirds full. Mix topping ingredients; sprinkle over tops. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Steps:

• Mix oil, sugar, eggs and cereal. In a separate bowl, mix the flour, salt and baking soda. Alternate adding these to the cereal mixture with the buttermilk. Mix to incorporate well.
• Pour batter into greased muffin tins (or line with cupcake papers) until about 2/3 full. If batter seems too thin, let it rest for a few minutes and it will thicken.
• Bake at 400°F for 20 to 25 minutes.

Steps:

• Mash bananas, stir in baking soda and vanilla. Mix melted butter, oil & sugar together. Add eggs & mix well. Stir in bananas. Add flour & baking powder. Mix till combined. Scoop into lined muffin pans. Bake at 350 degrees for 20 minutes.

Steps:

• Heat oven to 425°F. Grease bottoms only of 32 regular-size muffin cups, or place paper baking cup in each muffin cup.
• Stir all ingredients except corn in large bowl about 20 seconds or until dry ingredients are moistened. Beat vigorously 1 minute. Stir in corn.
• Fill muffin cups two-thirds full. Bake about 15 minutes or until golden brown. Immediately remove from pan.

Steps:

• Preheat oven to 400, prep a muffin tin.
• Reserve 1/2 cup of skim milk and 1/2 cup buttermilk.
• Mix remaining buttermilk and skim milk with cereal. Allow to sit through following steps.
• Sift together sugar, brown sugar, flours, baking soda, baking powder, spices. Make sure everything is evenly mixed and distributed.
• Beat together eggs, molasses, vanilla, oil, and the reserved milk from step one. Change the amount of oil as desired - these work well as both lowfat muffins and as high-rising, moist, munchy indulgent muffins with the full amount. 2/3 cup is a good compromise.
• Add the flour-sugar dry mixture to the soaked bran flakes. Stir.
• Add the oil-egg-milk wet mixture to the batter. Stir.
• Add more raisins to taste, more whole wheat flour or milk to adjust consistency of batter.
• Bake for 16-20 minutes per batch in the 400 degree oven.

Steps:

• In a bowl, combine the bran, cereal, boiling water and let sit for 30 minutes.
• Combine the sugar, buttermilk vegetable oil, molasses, eggs in another bowl.
• In another bowl, combine the flour, baking soda, salt and the raisins. Add the bran and cereal; stirring well to combine.
• Add the dry ingredients to the flour mixture.
• Bake in a 375°F oven for 25 minutes or until cooked.