Homemade Muffin Mix Recipe

It may not feel like it quite yet, but spring is just around the corner! And, if you're a homesteader, that means the season of rest is almost over, and the busy season is about to begin...

That's why I wanted to share this quick little recipe with you today.

When the hectic pace of spring and summer arrives, it can be difficult to find the time to bake or plan meals. Having this handy muffin mix on hand makes it a snap to whip up a batch of muffins to eat on the go as a quick breakfast or snack. Its easy to tailor the recipe to your preferences, so feel free to substitute gluten-free flours, sugar alternatives, and different flavorings and mix-ins in the final recipe.

Just mix up a bunch of jars of this ahead of time and store them in the pantry or cupboard for whenever you need to bake up a quick batch of homemade muffins!

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I love muffins as they bake more quickly than a whole loaf of bread, and they're simple to grab and eat on the go. They're also very versatile, and as she points out here, you can even make savory muffin mixes if that's your thing! (The recipe below is a sweet version, so if you're going savory, add your choice of herbs and omit the sugar.)

You Will Need:

Measuring Utensils: 1 Cup, 1/2 cup, 1 teaspoon, and 1/2 teaspoon
Storage Containers: Mason jars (or other glass jars - you can even reuse old mayonnaise or pickle jars) with tight-fitting lids
Canning Funnel: A canning funnel makes it way easier to fill the jars without spilling ingredients all over the counter

When ready to bake, you will also need a large bowl for mixing, a large wooden mixing spoon or dough whisk, and, of course, a muffin tin.

Homemade Muffin Mix

Ingredients per each jar (each batch makes 12 muffins):

• 2 Cups whole wheat flour - or 1 Cup whole wheat and 1 Cup all-purpose flour (or substitute your favorite gluten-free flours)
• 1/2 cup sugar - or substitute monk fruit or powdered erythritol if desired (or skip the sweetener altogether for savory muffins)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Optional: Add 1 teaspoon dried herbs of choice for savory muffins

Instructions:

1. Add the ingredients listed above to each jar. You don't need to mix them - just add them all in layers. You can put the lids on and shake them up afterwards just for fun if you like! :-)
2. Label your jars (be sure to note the difference between sweet and savory mixes if making both), and you may wish to print out the baking instructions (below) and tape to the outside - or fold and place inside the tops of the jars for ease of use later.
3. Cap tightly and store in a cool, dark location.

How to Use Your Homemade Muffin Mix (Baking Instructions):

1. Preheat the oven to 400ºF.
2. In a large mixing bowl, empty 1 jar of muffin mix.
3. Then Add:

• 1 Cup Milk (use regular milk, half-and-half, buttermilk, or non-dairy milk substitute of choice)
• 1 Large Egg
• 1/2 Cup Melted Butter - or substitute avocado oil or melted coconut oil if desired
• 1 Cup Mix-Ins - Use fresh or frozen blueberries, mixed berries, or other fruit of choice, chocolate chips, nuts - whatever suits your fancy! For savory muffins, you can add cheese, chopped cooked bacon, ham, or sausage, or other savory options like diced cooked sweet peppers, onions, etc.

3. Mix all ingredients together with a wooden spoon or dough whisk until well combined.
4. Spoon into greased or lined muffin tins, filling each muffin cup 3/4 full.
5. Bake for 20-25 minutes, until golden brown.
6. Let cool for 5-10 minutes before removing from the pan, and enjoy!


That's it - easy-peasy! Just set aside an hour or so during the remaining weeks of winter to mix up some of this homemade muffin mix, and your life will be that much easier come spring.  :-)

Rose.


Recipe Source: https://melissaknorris.com