Quick Mix Muffins (with Variations)

For the muffins:

Preheat oven to 350 F. In a bowl mix together quick mix and sugar. Stir in optional ingredients if desired.

In a measuring cup place milk and egg. Whisk together. Add liquid to the dry ingredients. Using a wooden spoon mix together only until all ingredients are moistened. Fill greased or paper lined muffin tins 2/3 full (makes 9-10 muffins). Bake for 15 minutes or until lightly brown.

Note regarding optional ingredients:
For dinner muffins: Add 1/2 cup shredded cheese with 3 tablespoons snipped chives or 1/2 cup shredded carrots or zucchini.

For sweet muffins: Add 1 cup blueberries, rinsed and dried or 1/2 cup shredded apple and 1/2 teaspoon cinnamon or 1/2 cup bite sized pieces of dried fruit or your choice. My favorite is dates and 1/4 cup nuts.

For the quick mix:

Place 3 cups of flour in a bowl. Add baking powder and salt. Using a mixer or pastry blend, cut butter into flour mixture. Add remaining flour. Mix well.

Store in a plastic container or bag in the refrigerator or freezer.

Use within two months (refrigerator) to four months (freezer). Makes enough for 3 or more recipes.

Recipes adapted from a paperback cookbook titled, Quick Breads which I received sometime in the 1980s. Alas, the book is now in sections with the page with the authors’ names forever missing.