Monday, September 15, 2008


After breezing in from a weekend away, I'm right back to planning more time away from home. This past weekend we spent at our local NASCAR track, NHMS in Loudon, NH. On Wednesday night, we leave to go to a semi-local track in Dover, Delaware! (About 500 miles later!) So I'm putting together as many make-ahead meals as I can, and was SO pleased to find this muffin mix page! Now for the hard part: deciding which one to make!
The base recipe for most of the recipes is the A-B-C Muffin Base Mix. It is for a huge store of mix and since I'll probably be making 6 muffins at a time instead of 24, I'm going to scale my "mix" down a bit.

Scaled down, I'll mix:
6 cups flour
1 2/3 cups sugar
3/4 cup buttermilk blend or nonfat dry milk
2 T baking powder
2/3 T baking soda
2/3 T salt
1 T ground cinnamon
1 t ground nutmeg

I'll probably add 1 t ground clove instead of the cinnamon.

This will make about 8.5 cups of mix. Many of the recipes say to use 5.5 cups for 24 muffins, so if you're like me and just want to make 6 muffins, pare down the recipe to a quarter and use 1 1/3 cups. If you do it this way, you can make about 6.5 batches of 6 muffins each with this amount of mix.
I think.
Depending on if my math is right.
Which is a very big "IF."
If you know what I mean.

9/24/08: Okay, this abc muffin mix is good for sweet OR savory muffins, so if you're like me and like your sweet, well...SWEET, then you might want to add some source of sweetener in on the end-result-muffin recipe. I used one that incorperated dried fruits for easy traveling. The others enjoyed them for breakfast and I did too, but I'd have liked just a bit more sweetness.

9/27/08: I added some honey. I'm sorry, I didn't measure, but what's done is done.
And it rocks!

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