Yield: 12 muffins

Preheat oven 425F (220C). Generously butter muffin pans. Place Quick Mix in a medium bowl. Add sugar and mix well. In a small 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.



Variationss: Raisin, Date or Nut Muffins: Add 1/2 cup finely choped raisins, dates or nuts to dry ingredients before adding liquid ingredients. Before baking, sprinkle generously with mixture of cinnamon and sugar.



Blueberry Muffins: Add 1 cup well-drained blueberries to dry ingredients before adding liquid ingredients.

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.

Apple Muffins: Add 1 cup grated rqw apple to dry ingredients before adding liquid ingredients and increase baking time to 20 to 25 minutes.



Orange Muffins: Add 1 tablespoon fresh orange peel or 1 1/2 teaspoons dehydrated orange peel to dry ingredients before adding liquid ingredients.



Cranberry Muffins: Add 2/3 cup chopped cranberries to dry ingredients before adding liquid ingredients.

Taken from "The Complete Make-a-Mix Cookbook" by Karine Eliason, Nevada Harward, and Madeline Westover
Weitere Informationen zur Kategorie Breads.

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