• A-B-C Muffin Base Mix

    Sea Salts & Epsom Salts-b101-abc-muffin.jpgA-B-C Muffin mix base is called that for a reason, because you can use this delicious base mix for hundreds of different homemade muffin mix flavors with just a few minor alterations.
    This base muffin mix was designed with larger families in mind, but you don't have to make a giant pan of muffins, we've broken it down for you to make a single batch of 12 as well.

    A-B-C Muffin Base Mix
    18 cups flour
    5 cups sugar*
    2 1/4 cups buttermilk blend or non fat dry milk
    6 Tb baking powder
    2 Tb baking soda
    2 Tb salt
    3 Tbsp ground cinnamon
    3 tsp ground nutmeg

    Measure all ingredients into a large bowl, blend well and the transfer to a sealable storage container.


    To Make 24 Large Muffins

    Combine the following
    4 eggs
    3 tsp. vanilla
    2 cups water
    1 cup oil
    5-1/2 cups muffin mix

    Preheat oven to 400°.

    The batter should be slightly lumpy.

    Fill muffin tins 3/4 full. Bake for 18 to 20 minutes, or until muffins are golden brown.

    Muffins freeze well.
    To reheat frozen muffins, microwave on high for 30 seconds per muffin.



    To Make 1 Dozen Large Muffins:


    2 Eggs
    1 1/2 tsp Vanilla
    1 cup of water
    1/2 cup of Oil
    2 3/4 c. ABC Muffin Mix

    The batter should be slightly lumpy.

    Fill muffin tins 3/4 full. Bake for 18 to 20 minutes, or until muffins are golden brown.

    Muffins freeze well.
    To reheat frozen muffins, microwave on high for 30 seconds per muffin.

    *Sugar- regarding the sugar, you can choose to use less, substitute the equivalent of your favorite sweetener (such as stevia, sucanot, splenda, etc). Be aware some flavors of muffins may require less sugar as well.


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    Comments 13 Comments
    1. bleedingace's Avatar
      bleedingace -
      We tried these and they are good, however I wouldn't add quit so much cinnamon next time.
    1. gburglinda55's Avatar
      gburglinda55 -
      There is a star next to the amount of sugar, but I don't see any reference to it anywhere in the recipe. What were you trying to signify there (more or less to taste; can use substitute; etc)?

      Linda
    1. Donna-M's Avatar
      Donna-M -
      I am making this tonight. I can't wait.
    1. nanablue's Avatar
      nanablue -
      Can i use powdered eggs instead of fresh? How does that change the liquids?
    1. Liss's Avatar
      Liss -
      Quote Originally Posted by nanablue View Post
      Can i use powdered eggs instead of fresh? How does that change the liquids?
      Yes, you can , but it depends on what brand of powdered eggs you're using, it ranges anywhere from 2- 4 tablespoons Per egg. Just follow the reconstitution directions on the package.
    1. Mcddeb's Avatar
      Mcddeb -
      How would I need to adjust this for baking in high altitudes? My son and his bride live in Salt Lake City and I would like to make and send some to them.
    1. FreebieQueen's Avatar
      FreebieQueen -
      Quote Originally Posted by Mcddeb View Post
      How would I need to adjust this for baking in high altitudes? My son and his bride live in Salt Lake City and I would like to make and send some to them.


      Yes, here are the official charts for Altering due to altitude.

      Ingredient guide: High Altitude Baking | King Arthur Flour
    1. meanroel's Avatar
      meanroel -
      I would love a smaller quantity for the first time trying this recipe. I have some fresh cranberries in the fridge in need of rescuing before they spoil. An orange cranberry muffin is a good place to save them. Thanks!
    1. ataylor42129's Avatar
      ataylor42129 -
      could you substitute with self rising flour eliminate the baking powder and soda and would you still need to add the salt?
    1. Kduffner's Avatar
      Kduffner -
      When I bagged up the mix I used 2 ¾ cups of the mix and added ½ cup dried blueberries. It makes about 14 muffins. This is perfect for my family of four.
    1. opal1973's Avatar
      opal1973 -
      Quote Originally Posted by ataylor42129 View Post
      could you substitute with self rising flour eliminate the baking powder and soda and would you still need to add the salt?

      I found this, let me know if it helps.

      Self-rising flour is all-purpose flour with baking powder and salt added. To make your own, combine 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.
    1. jerrilee's Avatar
      jerrilee -
      Hi, I would love to try this but I'm allergic to powdered milk, is there a work around for that? Maybe leave it out and add more milk per batch when I use the mix? And I'm also curious about the asterisk next to the sugar, what does that mean? Thanks
    1. low n mac's Avatar
      low n mac -
      Quote Originally Posted by jerrilee View Post
      Hi, I would love to try this but I'm allergic to powdered milk, is there a work around for that? Maybe leave it out and add more milk per batch when I use the mix? And I'm also curious about the asterisk next to the sugar, what does that mean? Thanks
      This is at bottom of recipe!
      *Sugar- regarding the sugar, you can choose to use less, substitute the equivalent of your favorite sweetener (such as stevia, sucanot, splenda, etc). Be aware some flavors of muffins may require less sugar as well.


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