24 Jul Homemade Muffin Mix Recipe
8 cups all-purpose flour
1 cup sugar
1/3 cup baking powder
1 tablespoon salt
1 cup shortening
1 cup milk
FOR CHEDDAR MUFFINS:
3/4 cup shredded cheddar cheese
1/4 cup crumbled cooked Jones Dairy Farm Dry-Aged Bacon
2 tablespoons minced chives
FOR CINNAMON-RAISIN MUFFINS:
1/2 cup raisins
1/4 teaspoon ground cinnamon
How to make it
In a large bowl, combine the flour, sugar, baking powder and salt. Cut in shortening until the mixture resembles coarse crumbs. Store in airtight containers in a cool dry place or in the freezer for up to 6 months. Yield: 4 batches (10 cups).
To prepare plain muffins: Place 2-1/2 cups muffin mix in a bowl. Whisk egg and milk; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 425° for 15-20 minutes or until a toothpick comes out clean. Let stand for 5 minutes before removing to a wire rack.
To prepare cheddar muffins: In a bowl, combine 2-1/2 cups muffin mix, cheese, bacon and chives. Whisk egg and milk; stir into cheese mixture just until moistened. Fill muffin cups and bake as directed for plain muffins.
To prepare cinnamon-raisin muffins: In a bowl, combine 2-1/2 cups muffin mix, raisins and cinnamon. Whisk egg and milk; stir into raisin mixture just until moistened. Fill muffin cups and bake as directed for plain muffins.
Yield: 1 dozen per batch.