Apple Muffin Mix #2
2 cup Self-rising flour
1 tsp Cinnamon
1/2 cup Sugar
1/4 tsp Nutmeg
1/4 cup Brown sugar
1 cup Chopped dried apple
Measure all into a ziploc bag, seal & shake to combine
APPLE MUFFINS
1 package Apple Muffin Mix
3/4 cup milk
1/4 cup vegetable oil
1 egg, beaten
Preheat oven to 400F, Bake 15-18 minutes
Apple Muffin Mix #2
Ingredients
- 2 cups self-rising flour
- 1 teaspoon cinnamon
- ½ cup sugar
- ¼ teaspoon nutmeg
- ¼ cup brown sugar
- 1 cup chopped dried apple
- ¾ cup milk
- ¼ cup vegetable oil
- 1 egg beaten
Equipment
Muffin pan
Instructions
- Measure the self-rising flour, cinnamon, sugar, nutmeg, brown sugar, and chopped dried apple into a large zip-top bag.
- Seal the bag and shake well to combine the dry mix.
- Preheat the oven to 400°F.
- Empty 1 package of Apple Muffin Mix #2 into a mixing bowl.
- Add the milk, vegetable oil, and beaten egg.
- Stir just until combined.
- Divide the batter among 12 greased or lined muffin cups, filling each about 2/3 full.
- Bake for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 5 minutes in the pan, then transfer to a wire rack.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Yield is estimated from standard muffin batter volume.
Prep time estimate includes assembling the dry mix and mixing the batter.
Store the dry mix in an airtight container or bag in a cool, dry place for up to 3 months for best quality.
Store baked muffins in an airtight container at room temperature up to 2 days, refrigerate up to 3 to 4 days, or freeze up to 3 months.
Prep time estimate includes assembling the dry mix and mixing the batter.
Store the dry mix in an airtight container or bag in a cool, dry place for up to 3 months for best quality.
Store baked muffins in an airtight container at room temperature up to 2 days, refrigerate up to 3 to 4 days, or freeze up to 3 months.
