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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Stand mixer for bread dough, pastry, meringues, butter churning
Record your recipes and experiments — organized cooking journal
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Stand mixer for bread dough, pastry, meringues, butter churning
Record your recipes and experiments — organized cooking journal
You're reading one of recipes available free. Full library with Gastronome.
Combine ingredients and break up any lumps. Store in a large airtight container labeled with the date and contents. Store in a cool, dry place. Shelf life: 6 to 8 months. Makes enough for about 5 batches of 24 muffins each.To make 24 regular-sized muffins: Preheat oven to 400°. Coat muffin tins with cooking spray. In a large bowl, beat: 3 to 4 eggs. 3 teaspoons vanilla. 2 cups water. UP TO 1 cup oil or butter. Stir in 5-1/2 cups muffin mix and any additional ingredients (listed below) just until moistened. The batter should be lumpy. Fill muffin tins full. Bake for 18 to 20 minutes, or until muffins are golden brown. Applesauce muffins: 1 cup applesauce omit oil. Apple muffins: 3 cups raw grated apple 1 teaspoons gr. cloves 1 cup nuts or raisins, sprinkle with cinnamon and sugar mixture before baking. Apricot muffins: 1 cup chopped dried apricots. Banana muffins: 2 mashed bananas 1 cup walnuts (optional). Blueberry muffins: 2 cups fresh or frozen rinsed blueberries. Bran-molasses muffins: Use only 3 cups of muffin mix. Stir in: 4 cups bran cereal 1/2 cup molasses 1 cup raisins. Butterscotch muffins: 2 (12 oz.) bags butterscotch chips 1 cup chopped nuts. Carrot muffins: 2 cups grated carrots 1 cup raisins 1-1/2 teaspoons allspice. Cashew muffins: 2 cups unsalted coarsely chopped cashews. Cherry muffins: 2 cups fresh or dried pitted cherries. Chocolate chip-fudge muffins: 1-1/2 cups cocoa 1/2 cup sugar 3 cups mini chocolate chips. Coconut muffins: 3 cups toasted flaked coconut (reserve some to sprinkle on the top). Cranberry-orange muffins: 2 cups chopped fresh or frozen cranberries 1 cup nuts 1/2 cup orange juice 2 Tb. orange peel. Currant muffins: 1-1/2 cups currants 1 cup chopped nuts. Date nut muffins: 1 cup chopped dates 1 cup chopped nuts. Eggnog muffins: 4 teaspoons rum extract 2 cups eggnog (omit water from recipe) before baking, top with mixture of: 2 Tb. sugar 1 teaspoons nutmeg 1/2 teaspoons cinnamon. Fig muffins: 2 cups dried chopped figs 1 cup chopped wal