Ever have manic mornings when you wish you could get something good, hot, and satisfying on the table quickly? I know I do.
Having Manic Muffin Mix in your pantry might just help. Today I'll post the recipe for the mix and for basic muffins. On the first Monday of every month throughout 2019 I'll post a new recipe that uses the mix. That adds up to 12 different muffins that I hope will take a little of the mania out of your mornings.
Manic Muffin Mix
9 cups flour
2 1/2 cups sugar
1 cup buttermilk blend
3 TBS baking powder
1 TBS baking soda
1 TBS salt
1 1/2 TBS cinnamon
1 1/2 tsp nutmeg
Mix all ingredients well and store in a sealable container.
2 1/2 cups sugar
1 cup buttermilk blend
3 TBS baking powder
1 TBS baking soda
1 TBS salt
1 1/2 TBS cinnamon
1 1/2 tsp nutmeg
Mix all ingredients well and store in a sealable container.
Everything in this recipe is a common pantry staple with the exception of buttermilk blend. I use Saco Pantry Cultured Buttermilk Blend, which is kept next to the yeasts and baking powders in my local grocery store. If you can't find this, or a similar product, substitute powdered milk and your muffins will turn out just fine.
Basic Manic Muffins
These are sweet and a little spicy. Making up a batch will make your kitchen smell wonderful. I recommend you put out butter and jelly to go on them, but my husband likes to split them and slather them with peanut butter.
Preheat oven to 350. Put muffin papers in 12 standard-sized muffin cups, or grease cups with spray oil.
Mix together in a large bowl. The batter should be slightly lumpy:
2 eggs
1 1/2 tsp vanilla
1 cup water
1/2 cup oil
2 3/4 cup manic muffin mix.
Fill muffin cups 3/4 full. Bake for 18-20 minutes until the tops of the muffins are golden.
2 eggs
1 1/2 tsp vanilla
1 cup water
1/2 cup oil
2 3/4 cup manic muffin mix.
Fill muffin cups 3/4 full. Bake for 18-20 minutes until the tops of the muffins are golden.
These muffins freeze well. If your family is small, I recommend putting single muffins in sandwich bags, then putting them all in a ziplock freezer bag so you can pull them out one at a time. Frozen muffins are ready to serve after being reheated in the microwave on high for 30 seconds.
Jennifer Bohnhoff writes fiction for middle schoolers and adults, but she has to eat, too. You can find out more about her at her website or Facebook page.
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