While on my quest to find quick and easy mixes-in-jars recipes, I found quite a few recipes for muffins that sounded really great. Trouble was that many of them called for either dry milk or a dry buttermilk blend that I don’t use. It is expensive and what I consider “processed,” which is something we are trying to avoid.
Researching these ingredients on the internet, I learned that they can easily be omitted from a recipe if you use milk or buttermilk in place of the water when preparing the mix to bake. Granted it is one more ingredient you need to be sure to have on hand when preparing, but it is rare when I don’t have milk in the house and buttermilk can easily be fudged by combining milk with a little lemon juice or vinegar. Seeing as I prefer to use fresh ingredients over processed ones when possible, it is a substitute that will work for us.
I have used the following muffin base mix twice so far and everyone really likes it. It isn’t too sweet which would take away from the fruit in these muffins and the result is moist and dense, the perfect combination for a muffin. The recipe is fairly large, but can be prepared and then stored in pint and a half jars for individual servings or a 1/2 gallon jar and then just use 2 3/4 cups of the mixture when preparing the muffins.
Muffin Base Mix
9 Cups Flour
2 1/2 Cups Granulated Sugar
3 Tbsp. Baking Powder
1 Tbsp. Baking Soda
1 Tbsp. Salt
Combine these ingredients in a large bowl and blend well. Transfer mix to sealable containers.
The first muffin I made with this mix with a Strawberry Muffin. I wasn’t sure I wanted to try this one, but Grace told me that she thought it would taste like Strawberry Shortcake when done. She was right!
Strawberry Shortcake Muffins
2 3/4 Cups Muffin Mix
1 1/2 tsp. Vanilla
1 Cup Milk
1/2 Cup Melted Butter
1 – 1 1/2 Cups Fresh or Frozen Strawberries
- Combine eggs, vanilla, milk, and butter in large bowl. Mix well.
- Add muffin mix and stir with wooden spoon just until blended. Do not over mix – batter should be lumpy.
- Fold in strawberries.
- Fill greased muffin tins 3/4 full and bake at 450 for 5 minutes. Reduce heat to 325 and continue baking for 9 – 12 minutes until center is firm.
Having a ready-made homemade muffin mix in the pantry to use for a quick breakfast or late-night snack is awesome. Being able to change the fruit ingredient to practically anything I might have on hand at the moment and have muffins in less than 30 minutes is yet one more way to spend less time preparing homemade goodies and more time enjoying time with the family, and for this I am — Simply Grateful.