Information

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 REGULAR SIZED MUFFINS:
Preheat oven to 400°.
Combine the following
4 eggs
3 tsp. vanilla
2 cups water
1 cup oil
5-1/2 cups 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.