Melt in Your Mouth Muffins

This is a recipe from a friend of mine (Karalyn Barton) who is so good at making very, very yummy things out of wheat. It's a mix you can keep and use whenever you feel like having yummy muffins. Having a ready-mix = less stress/less time. We usually make these for breakfast and then I pop a few in lunches. We like the plain muffins, but the variations are delicious, too.

Muffin Mix:

8 C. flour (4 cups white flour and 4 cups wheat flour)
2 tsp. salt
3 cups sugar
2 tsp. ground cinnamon
3 tbsp. baking powder
1 tsp ground nutmeg

In a large bowl, combine flour, sugar, baking powder, salt, cinnamon, and nutmeg. Mix well. Put in a large airtight container. Label with date and contents. Store in a cool, dry place. Use within 6-8 months. Makes about 11 cups of muffin mix.

Muffins:

2 3/4 cups muffin mix
1 beaten egg
1 cup milk
1/2 cups butter or margarine, melted OR
1/2 vegetable oil

Preheat oven to 400. Grease muffin tins or use liners. Put muffin mix in medium bowl and mix egg, milk, and butter in small bowl. Fold in wet ingredients. Batter should be lumpy. Fill muffin tins 3/4 full. Bake 18-20 minutes until golden brown.

Variations:
Banana Muffins: Mash 1 banana (1/2 cup) and add to liquid ingredients before adding to muffin mix
Blueberry Muffins: Add 1 cup fresh or frozen blueberries to batter just before filling tins. Then, sprinkle some cinnamon and sugar on top before baking.
Butterscotch-Pecan Muffins: Melt 6 T. of butter in saucepan. Stir in 6 T. of brown sugar. Place 1 T. of sugar mixture in each muffin and 2-3 pecans in each muffin tin. Fill 3/4 full.
Chocolate Chip Muffins: Gently fold in 1/2 - 1 cup chocolate chips in batter just before filling tins.