- 1/2 c. sugar
- 2 1/2 t. baking powder
- 1/4 t. salt
1. Label and date a quart or gallon sized bag or mason jar (dry mix lasts for 6 months in an airtight container). Be sure to write the wet ingredient list on the bag so it's handy when you're ready to bake the muffins.
2. Measure dry ingredients in each bag and shake to combine. Make several mixes to save time. You can even make double batch bags to make 24 muffins (just be sure to double wet ingredient list, too!). If you want, you can add nuts, chocolate chips, dried fruit, spices, etc. at this point. I decided to wait and add those with the wet ingredients so these would be generic mixes.
When ready to bake muffins:
General wet ingredients:
- 2/3 c. yogurt
- 1/4 c. melted butter
- 3 T. milk
- 1 egg
- 1 t. vanilla or other extract (depending on yogurt flavor, may omit this)
1. Preheat oven to 375 degrees F. Grease muffin tin or line with paper liners. Shake bag to mix dry ingredients, then pour into a medium mixing bowl.
2. In a medium bowl, mix wet ingredients until smooth. Make a well in dry ingredients and add wet ingredients, stirring until just mixed.
3. Fold in any additional ingredients (such as blueberries, cinnamon, chocolate chips, etc.), top as desired, and bake at 375 for 13-15 minutes. The original recipe layers batter with strawberry jam, then bakes.
Can't wait to show you some of my yummy plans for this mix!! (Honestly, we will probably try a couple this weekend when the Niedermeyers come to visit!)