Sunday, November 16, 2014

Mix it Up Muffins

Mix up the dry ingredients and then use this premade mix later for a quick batch of muffins. I often double the dry mix so it lasts longer! When you're ready to bake muffins, measure out the dry mix as directed below and stir in mix-ins of your choosing to made different flavor muffins each time!

Basic Mix:

6-1/2 cups whole wheat flour
1-1/2 cups brown sugar
3 Tbsp. baking powder
1 Tbsp. salt
1/3 cup ground flax

Mix all ingredients well. Store in an airtight container.

To Make Muffins:

Mix the following together:
2-3/4 cups muffin mix
1-1/2 cups dairy-free milk of your choice
1/2 cup coconut oil (you could try vegetable oil if you don't have coconut oil)
1 tsp. vanilla (optional)
1 cup (or more) add-ins of your choice (see suggestions below)

Preheat oven to 375 degrees Fahrenheit. Fill sprayed muffin tins (usually fills 12). Bake for 35 minutes.

Tip: If you are using coconut oil, either heat it with the milk just enough to liquify it. If you add it to cold milk it will immediately turn solid. If you heat it too much it will cause the double-acting baking powder to finish acting so the muffins will not rise in the oven. Alternately, you can mix the coconut oil directly into the flour before adding the milk.

Add-in suggestions:

Orange Raisin Muffins: Replace milk with orange juice and add 1 cup raisins. Optional: Zest of 1 orange.

Carrot Cake Muffins: Mix in 1 cup shredded carrot, 1/2 cup chopped walnuts, 1/2 cup raisins, and 1/2 cup dried pineapple. (Rehydrate raisins and dried pineapple first by soaking them in water until they are soft--then use the remaining soaking water as part of the liquid. Otherwise the muffins may dry out.) Optional: 1 teaspoon cinnamon. I forgot to put that last time, and I never missed it.

Cranberry Muffins: Mix in 1 cup cranberries, either soaked dried cranberries or chopped fresh or frozen cranberries. Also add 1/2 cup chopped walnuts.

You could try any other fruit or nut combination that you would like.