Make-A-Mix by Karine Eliason (a book to read .txt) 📗

preheated oven 12 to 15 minutes until golden brown. Prepare Lemon Glaze. Drizzle Glaze on warm muffins. Makes 10 large muffins.

Freeze-Ahead Muffins: Line muffin cup with paper liner. Fill with batter. Pop pan in the freezer. When frozen, remove muffins from pan and transfer to freezer container. When ready to bake, place frozen muffins into pan and place in preheated oven. Increase baking time 3 to 6 minutes.

MELT-IN-YOUR-MOUTH MUFFINS

A delicious addition to any meal. Serve for breakfast with bacon and eggs.

2-3/4 cups MUFFIN MIX, page 19

1 egg, beaten

1 cup milk

1/2 cup butter or margarine, melted, or 1/2 cup vegetable oil

Variations

Cornmeal Muffins—Decrease MUFFIN MIX to 2-1/4 cups. Add 1/2 cup cornmeal.

Butterscotch-Pecan Muffins—Melt 6 tablespoons butter in saucepan. Stir in 6 tablespoons brown sugar. Place 1 tablespoon of brown-sugar mixture and 2 to 3 pecans in bottom of each muffin cup. Fill cups 3/4 full with batter.

Dried Fruit Muffins—Add 1 cup chopped dried fruit (apricots, cherries, peaches, blueberries, pineapple, strawberries) to liquid ingredients.

Preheat oven to 400F (205C). Spray muffin pans with vegetable cooking spray. Put MUFFIN MIX in a medium bowl. Combine egg, milk and butter, margarine or oil in a small bowl. Add all at once to MUFFIN MIX. Stir until mix is just moistened; batter should be lumpy. Fill prepared muffin pans 3/4 full. Bake 18 to 20 minutes, until golden brown. Makes 10 large muffins.

Fresh Peach Muffins—Gently fold 1 cup diced fresh peaches into batter before filling muffin pans.

Banana Muffins—Mash 1 banana (1/2 cup) and add to liquid ingredients before adding liquid to MUFFIN MIX.

Blueberry Muffins—Gently fold 1 cup fresh, frozen or drained canned blueberries into basic muffin batter just before filling muffin pans.

Cranberry-Nut Muffins—Gently fold 1 cup chopped fresh or frozen cranberries, 1/2 cup chopped nuts and 3 tablespoons sugar into basic muffin batter just before filling muffin pans.

MOLASSES BRAN MUFFINS

These sweet-tasting, fiber-rich muffins were described as “too good to be breakfast muffins” by one of our children whose tastes are hard to please.

2 cups all-bran cereal or 1 cup all-bran plus 1 cup bran flakes

1/4 cup melted butter or vegetable oil

1/4 cup molasses

1 cup milk

1 egg

1/2 cup raisins, optional

1-1/2 cups MUFFIN MIX, page 19

Variation

Chocolate Nut—Omit raisins and substitute 1/2 cup each mini-chocolate morsels and chopped nuts.

Preheat oven to 400F (205C). Spray muffin pans with vegetable cooking spray. In a medium bowl combine cereal, butter or oil, molasses, milk and egg. Let stand 5 minutes.

Add raisins, if desired, and MUFFIN MIX. Stir just until ingredients are moistened. Fill prepared muffin pans 3/4 full. Bake 15 to 20 minutes, until edges are brown. Makes 10 large muffins.

MORNING MUFFINS

Make these sweet and moist muffins a variety of ways. Our favorite is the fresh peach.

2-1/2 cups QUICK MIX, page 21

4 tablespoons sugar

1 egg, beaten

1 cup milk or water

Butter and honey, if desired

Variations

Dried Fruit or Nut Muffins—Add 1/2 cup chopped raisins, dates, dried berries or fruits, or nuts to dry ingredients. Before baking, sprinkle with mixture of cinnamon and sugar.

Blueberry Muffins—Gently fold 1 cup fresh, frozen or drained blueberries into batter before putting into muffin pans.

Oatmeal or Bran Muffins—Reduce QUICK MIX to 1-3/4 cups. Add 3/4 cup quick rolled oats or all-bran cereal to dry ingredients before adding liquid ingredients.

Preheat oven to 425F (220C). Generously butter muffin pans. Place QUICK MIX, in a medium bowl. Add sugar and mix well. In a bowl, combine egg and milk or water. Add all at once to dry ingredients. Stir until just blended. Fill prepared muffin pans 2/3 full. Bake 15 to 20 minutes, until golden brown. Serve hot with butter and honey, if desired. Makes 12 large muffins.

Apple Muffins—Fold 1 cup grated raw apple into muffin batter before putting into muffin pans and increase baking time to 20 to 25 minutes.

Fresh Peach Muffins—Fold 1 cup diced fresh peaches into batter before putting into muffin pans and increase baking time to 20 to 25 minutes.

Orange Muffins—Add 1 tablespoon fresh orange peel or 1-1/2 teaspoons dried orange peel to dry ingredients before adding liquid ingredients.

Cranberry Muffins—Gently fold 2/3 cup chopped cranberries into muffin batter before putting into muffin pans.

ZUCCHINI MUFFINS

These are similar to a favorite restaurant specialty. Scrumptious!!

2 cups MUFFIN MIX, page 19

1/2 cup sugar

1/2 cup chopped nuts

1 tablespoon ground cinnamon

1 cup grated zucchini

1 egg, beaten

1/2 cup butter, melted

2 teaspoons vanilla extract

Preheat oven to 400F (205C). Spray muffin pans with vegetable cooking spray. In a medium bowl, combine MUFFIN MIX, sugar, nuts and cinnamon. Combine zucchini, egg, butter and vanilla in a medium bowl.

Add all at once to dry ingredients. Stir until just moistened; batter should be lumpy. Fill prepared muffin pans 3/4 full. Bake 20 to 25 minutes until golden brown. Makes 10 medium muffins.

CRISPY BREADSTICKS

A nice accompaniment for your Italian dishes.

2 cups QUICK MIX, page 21

1/2 cup cornmeal or all-purpose flour

1/2 teaspoon salt

About 1/2 cup milk or water

Sesame, caraway or poppy seeds, if desired

Preheat oven to 400F (205C). Lightly grease baking sheet. In a medium bowl, combine QUICK MIX, cornmeal or flour and salt. Add milk or water to form dough. Knead about 12 times, until dough is smooth. Divide into 12 balls of dough. Shape into pencil-like strands 1/2 inch thick. Roll in sesame, caraway or poppy seeds, if desired. Bake about 20 minutes, until brown and crisp. For extra crispness, turn off oven and leave breadsticks in oven 5 to 10 more minutes. Makes 12 breadsticks.

Clockwise from top: Molasses-Bran Muffins, page 251, Melt-In-Your-Mouth Muffins with apricots, page 250

BISCUITS

When time is short, try this simplified biscuit recipe.

3 cups QUICK MIX, page 21

3/4 cup milk or water

Variations

Cheese and Herb Biscuits—Add 1/3 cup grated Cheddar cheese and chopped parsley, chives or herbs to taste while stirring dough.

Buttermilk Biscuits—Substitute 3/4 cup buttermilk for milk