Make Ahead Muffin Mix

Lately, we've started a new little family "tradition" of sorts.  Every other Sunday before I leave for work, we've started making a batch of muffins.  Since I don't leave until 10:30am and Annalyn's started getting up closer to 7:30am, we usually have plenty of time to make and enjoy them before I have to leave.  That being said, it's so nice to have a premade muffin mix ready to go to trim down the time in the kitchen.  After being disappointed by a couple of commercial boxed mixes, I decided to make my own.  I figure that by having the dry ingredients measured out ahead of time, it will save just enough time to make it worthwhile to use homemade vs. boxed mix.  I used the base of one of my favorite muffin recipes, these strawberry cinnamon muffins, and started brainstorming ways to vary it just by changing one or two wet ingredients.  I already have a list of 4-5 different variations to try, using pretty common ingredients I'd usually have on hand anyway (except for some of the flavored yogurts that I'd have to pick up beforehand).   Here's the basic mix and I look forward to showing you how Mama makes it into delicious muffins!

Make Ahead Muffin Mix



Bag Ingredients: (to go into make ahead gallon bags, each makes 12 muffins)

- 1 1/2 c. all-purpose flour
- 1/2 c. sugar
- 2 1/2 t. baking powder
- 1/4 t. salt

Directions:

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)

Directions when ready to bake:

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!)

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