I like fresh muffins. I don’t think a cold muffin is a particularly appetizing breakfast. So I figured out a way to turn my favorite muffin recipe into a muffin mix so that I can whip up fresh muffins, even on a busy morning.
This homemade muffin mix is easy to mix up to keep on hand for a hot breakfast or a quick snack. The mix can be made with all white flour or with part whole wheat flour. I make several mixes at a time and store in plastic containers. Then when it is time to bake the muffins, I add in whatever flavor I feel like having. It is easy to customize this mix to make whatever kind of muffins you want. Feel like raspberry muffins this morning? No problem. Add some raspberries. Need an early morning chocolate fix? Add in chocolate chips. You can add in non-perishable items like chocolate chips when you make the mix, but obviously fruits would need to be added when you actually bake the muffins.
Easy vacation breakfast
I even take a few mixes in plastic bags on vacation. Since we cook a lot on vacation, (see this post on how we make cooking on vacation easier) we have the wet ingredients with us anyway and it takes just minutes to mix up the muffins. Should you not have a muffin tin at your vacation destination, you can bake the batter in a 9″ x 13″ pan, for approximately 30-35 minutes at 350 degrees until a toothpick comes out clean in the center. This mix can be made with any type of milk (cow’s milk, almond milk, coconut milk, etc.) yogurt or sour cream, and any type of oil or butter, making it a very flexible recipe. And since it is a pretty forgiving recipe, you can eyeball the amount of the wet ingredients if necessary.
I hope you enjoy this muffin mix as much as we do! Leave a comment and let me know “What kind of muffins are you going to make with this mix?”