Food recipes
A-B-C Muffin Base Mix
A-B-C Muffin Base Mix Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated milk, fluid, 1% fat, without added vitamin a and vitamin d leavening agents, baking powder, double-acting, sodium alumi...
A-B-C Muffin Base Mix
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
Directions:
Measure all ingredients into a large bowl, blend well and the transfer to a sealable storage container.
TO MAKE 24 REGULAR SIZED MUFFINS:.
Preheat oven to 400.
Combine the following.
4 eggs.
3 teaspoons vanilla.
2 cups water.
1 cup oil.
5-1/2 cups muffin mix.
The batter should be slightly lumpy.
Fill muffin tins 3/4 full.
Bake for 18 to 20 minutes, or until muffins are golden brown.
Muffins freeze well.
To reheat frozen muffins, microwave on high for 30 seconds per muffin.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
Directions:
Measure all ingredients into a large bowl, blend well and the transfer to a sealable storage container.
TO MAKE 24 REGULAR SIZED MUFFINS:.
Preheat oven to 400.
Combine the following.
4 eggs.
3 teaspoons vanilla.
2 cups water.
1 cup oil.
5-1/2 cups muffin mix.
The batter should be slightly lumpy.
Fill muffin tins 3/4 full.
Bake for 18 to 20 minutes, or until muffins are golden brown.
Muffins freeze well.
To reheat frozen muffins, microwave on high for 30 seconds per muffin.