I would love to have a simple, easy way to make muffins. For example, for poppy seed muffins, poppy seeds and lemon pudding, of course with other ingredients. Is this possible?
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Try cake mixes, basic ones with pudding added. For lemon poppyseed, just add the poppy seeds to a lemon cake mix. You might have to experiment a little, maybe add some flour to make the dough more muffin-like. Adding more flour would also cut the sweetness a little too.
I've been using these for years and they work just dandy - add 1/2 cup of whatever you want to the muffin mix.
BASIC BISCUIT MIX
10 cups flour; 1/3 cup baking powder; 1/4 cup sugar; 4 tsps salt; 2 cups shortening that does not have to be refrigerated. Stir together flour, baking powder, sugar, and salt in large mixing bowl. With electric mixer, cut in shortening till mixture resembles coarse crumbs. Store in covered airtight container up to six weeks at room temperature. To use, spoon mix lightly into measuring cup and level off with knife. (For longer storage, place in a sealed freezer container and store in the freezer for up to six months. To use, allow mix to come to room temperature). Makes 12 cups.
BISCUITS: 2 cups basic biscuit mix and 1/2 cup milk. Bake 10 to 12 minutes or till golden. Makes 10.
MUFFINS: 3 cups basic biscuit mix; 3 tbls sugar; 1 beaten egg; 1 cup milk. Bake 400 for 20 to 25 minutes. Makes 12.
PANCAKES: 2 beaten eggs; 1 cup milk; 2 cups basic biscuit mix. Makes 9.
WHOLE WHEAT BISCUIT MIX
8 cups flour; 2 cups whole wheat flour; 1 cup dry buttermilk powder or nonfat dry milk powder; 1/3 cup baking powder; 1 tbls salt; 2 cups shortening that does not have to be refrigerated; 1/4 cup honey
Thoroughly stir together flour, whole wheat flour, buttermilk or nonfat dry milk powder,, baking powder, and salt in large mixing bowl. With electric mixer, cut in shortening till mixture resembles coarse crumbs. Drizzle honey over flour mixture. Mix well. Store in covered airtight container up to six weeks at room temperature. Before measuring, stir mix lightly. spoon mix lightly into measuring cup; level off with knife. (For longer storage, place in sealed freezer container and store in freezer for up to six months. Makes 13&frac; cups. See Homemade Mixes Cookbook for recipes using this mix.
WHOLE WHEAT BISCUITS: 2 cups whole wheat biscuit mix; 1/2 cup milk. Bake 450 oven for 10-12 minutes. Makes 10.
WHOLE WHEAT DROP BISCUITS: 2 cups whole wheat biscuit mix; 1/2 cup milk. Stir with fork till dough follows fork around bowl. Drop from rounded tsps onto greased sheet. Bake 450 for 10-12 minutes or till golden. Makes 12.
WHOLE WHEAT MUFFINS: 3 cups whole wheat biscuit mix; 1/4 cup sugar; 1 beaten egg; 1 1/4 cups milk. Combine and stir just until moistened. Bake 400 for 20 to 25 minutes or until done. Makes 12.
WHOLE WHEAT PANCAKES: 1 beaten egg; 1 1/4 cups milk; 2 cups whole wheat biscuit mix. Combine egg and milk. Add mix; beat till nearly smooth. Makes 10.
Oh dear! That recipe, when posted, didn't come out all that well did it? E-mail me at jrsladytoo AT yahoo.com and I'll e-mail the recipe to you if you'd like.
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