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    • A-B-C Muffin Base Mix

      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.
      Comments 12 Comments
      1. bleedingace's Avatar
        We tried these and they are good, however I wouldn't add quit so much cinnamon next time.
      1. gburglinda55's Avatar
        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
        I am making this tonight. I can't wait.
      1. nanablue's Avatar
        Can i use powdered eggs instead of fresh? How does that change the liquids?
      1. Liss's Avatar
        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
        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
        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
        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
        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
        When I bagged up the mix I used 2 cups of the mix and added cup dried blueberries. It makes about 14 muffins. This is perfect for my family of four.
      1. opal1973's Avatar
        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
        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

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