The Pioneer Woman Tasty Kitchen
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Quick Mix Muffins (with Variations)

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Level: Easy

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Description

Fresh, warm muffins make a meal marvelous. Are you serving leftovers? Somebody’s least favorite meal? Scrambled eggs three days in a row? It’s okay. If you’re serving fresh homemade muffins you’ll still have a satisfying meal. Short on time? It can still work. With homemade quick mix in your refrigerator or freezer you can mix together muffins in about 5 minutes, maybe less, and have them on the table in less than 15 minutes.

Ingredients

  • FOR THE MUFFINS:
  • 2 cups Quick Mix (recipe Follows)
  • ¼ cups Sugar (for Dinner Muffins) Or 1/2 Sugar (for Sweet Muffins)
  • Optional Ingredients (see Note)
  • ¾ cups Milk
  • 1 whole Egg
  • FOR THE HOMEMADE QUICK MIX:
  • 6 cups Flour
  • 3 Tablespoons Baking Powder
  • 1-½ teaspoon Salt
  • 1 cup Butter

Preparation

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.

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Profile photo of wcmb

wcmb on 5.20.2013

Though the mix is tasty and easy to prepare, the butter settles at the bottom of the batter and you end up with puddles of oil at the bottom of the muffins. Also the cooking time is never enough. I have to double it for the muffins to brown. I don’t recommend this recipe.

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