Buttermilk Fruit
Muffin Mix Print this Recipe
10 cups unbleached all-purpose flour
1 cup buttermilk powder
6 cups light brown sugar - packed firmly
1/4 cup orange zest - very finely minced
8 teaspoons baking powder
4 teaspoons baking soda
1 1/2 teaspoon salt
1 teaspoon cinnamon
A perfect base for apple,
banana, blueberry, or cranberry muffins - you name it.
In a large bowl, whisk together flour, buttermilk
powder, brown sugar, orange zest, baking powder, baking
soda, salt and cinnamon. Pack into three cup bags.
3 cups muffin mix
1/2 cup oil or melted, unsalted butter
1 cup water
1 egg
1 teaspoon vanilla
1 1/2 cups fruit chunks (see below)
Stir together mix, oil,
water, egg and vanilla. Fold in fruit. Scoop into
prepared muffin tins, using a large ice cream scoop.
Bake at 375° F. for 25 minutes. Top with chopped walnuts
and brown sugar, before baking, if desired. Makes 9-12
muffins
Fruit: coarsely chopped cranberries, 1/2 inch chunks of
banana, semi frozen blueberries, diced apples or
rhubarb, chopped dates - or any combination such as
banana chunks with coarsely chopped cranberries. For a
plain, coffee-cake-like muffin, omit fruit and layer
muffin batter with streusel, topping with additional
streusel.
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