Muffin Mix
8 cups flour
2/3 cup sugar
1/3 cups baking powder
1 tablespoon salt
1 cup vegetable shortening
In a large bowl combine flour, sugar, baking powder, and salt. Mix well. With a pastry blender, cut shortening into dry ingredients until evenly distributed. Put in a large airtight container. Label. Store in a cool, dry place. Use within 10-12 weeks. Makes about 10 cups of muffin mix. This translates into about 4 batches of melt-in-your-mouth muffins.
Melt-In-Your-Mouth Muffins
2 1/3 cups muffin mix
1 egg, beaten
1 cup milk
Preheat oven to 400 degrees. Butter muffin pans. Put muffin mix in a medium bowl. Combine egg and milk in a small bowl. Add all at once to muffin mix. Stir until mix is just moistened; batter should be lumpy. Fill prepared muffin pans 2/3 full. Bake 15-20 minutes, until golden brown. Makes 12 large muffins.
They taste especially delicious with jam. Yummy.
1 comment:
Hi Katie!
So your dad was inspired by your recipe and made some muffin mixes of his own and gave one to me and Gary on Christmas, and then we left it at his house! :( So now I will just have to make them myself I guess! We hope you guys had a very Merry Christmas, thank you so much for my sushi set! I love it! And of course, Gary loved the beef stick. We also forgot to give your mom Marcus' present so maybe I will mail it. We love you and miss you!
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