MUFFINS - 53 kinds from one simple, basic recipe!
Basic Recipe (to store for quick preparation later)
Stir together well, breaking up lumps:
18 cups flour
*5 cups sugar (or equivalent substitute)
2-1/4 cups buttermilk blend or non fat dry milk
6 Tbsp. baking powder (non-aluminum, if possible)
2 Tbsp. baking soda
2 Tbsp. salt
3 Tbsp. ground cinnamon
3 tsp. ground nutmeg

Store in a large airtight container. Label with the date and contents. Store in a cool, dry place. The shelf life is approximately 6 to 8 months. This recipe makes enough for about 5 batches of 24 muffins each.

* Can substitute sugar with 1 cup of honey for every 24 muffins. (Obviously, do NOT add the honey to the dry mix above, but omit the sugar. Then, add the honey when you make the muffins.)

DIRECTIONS to MAKE 24 REGULAR-SIZE MUFFINS:
Preheat oven to 400°. Coat muffin tins with a cooking spray. In a large bowl, beat: 3 to 4 eggs 3 tsp. vanilla 2 cups water. (Additional add-ins below.)

HELPFUL HINTS: This recipe is fine without any oil, but it just adds to a better texture of the muffins. Experiment using none or only a little with the first batch and adjust future recipes according to your preference. Use no more than 1/2-cup oil or melted butter and can add an equal amount of applesauce (for a batch of 24 muffins).

Stir or shake container of Basic Recipe dry ingredients in case of settling and then stir 5-1/2 cups of dry muffin mix into above wet ingredients and add any additional ingredients (listed below for the muffin you are making) just until moistened. The batter should be lumpy. Fill muffin tins 3/4 full. Bake for 18 to 20 minutes, or until muffins are golden brown. Muffins freeze well. To reheat frozen muffins, microwave on HIGH for 30 seconds per muffin.

PICK A MUFFIN (BELOW) AND ADD INGREDIENTS
TO THE MIX BEFORE BAKING:

Applesauce muffins:
1 cup applesauce (omit oil)
Apple muffins:
3 cups raw grated carrots
1 tsp. 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 tsp. 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
Fruit muffins:
2 cups dried diced fruit
Garden fresh muffins:
1 cup grated carrots
1 cup grated zucchini
1/2 tsp. ground cloves
Gingerbread muffins:
2 Tb. ground ginger
1/2 cup molasses
2 cups raisins
Granola muffins:
reduce muffin mix to 4 cups and add 1-1/2 cups granola
Top with additional granola before baking
Grape nuts muffins:
reduce muffin mix to 4 cups and add 2-1/2 cups grape nuts
1 tsp. allspice
Hazelnut muffins:
2 tsp. ground cardamom
2 cups chopped hazelnuts
Incredible Cream Cheese muffins:
Combine:
2 (8 oz.) packages cream cheese
1/2 cup sugar, 2 eggs
Drop this mix by Tbsp. on top of muffins before baking
Jam muffins:
1-1/2 cups jam or preserves (strawberry, raspberry, blackberry, cherry)
1 cup chopped nuts (opt.)
Kisses and hugs muffins:
1-1/2 cups cocoa
1/2 cup sugar
Drop one Hershey’s kiss into the center of each muffin, pushing down slightly until kiss is covered. Ice cooled muffins with confectioners sugar and water glaze.
Lemon muffins:
replace 1 cup lemon juice for water and use only 4 eggs
1/2 cup chopped nuts
Lemon-poppy seed:
2 pkgs. (3.4 oz each) instant lemon pudding mix
2 Tbsp. poppy seeds
use 4 eggs and omit 1 cup water and replace with 1 cup lemon juice
Mandarin muffins:
2 (8-1.4 oz) cans crushed pineapple (undrained) reduce water to 1 cup
1-1/2 cups shredded carrots
Maple muffins:
6 Tbsp. maple syrup
reduce water to 1-1/2 cups
Marmalade muffins:
1-1/2 cups orange marmalade
1 cup chopped nuts (opt)
1 cup orange juice (omit 1 cup of the water)
Mincemeat muffins:
1-1/2 cups mincemeat
Nutty muffins:
3 cups peanut butter chips
1/2 cup chopped peanuts
Oatmeal muffins:
reduce muffin mix to 4 cups and add:
1 cup oats use 4 eggs
up to 2 cups raisins or grated apples
Orange muffins:
2 cups sour cream
1 cup nuts or coconut (opt)
2 cans (11 oz. ea.) mandarin oranges, drained
use 4 eggs
Peach muffins:
2 cups fresh or one large can (drained) chopped peaches
Pear muffins:
2 cups fresh or one large can (drained) chopped pears
Peanut-butter banana muffins:
1 cup peanut butter
1/2 cup chopped peanuts
3 mashed bananas
Peanut-butter & jelly muffins:
1 cup peanut butter
1/2 cup chopped peanuts
drop 1 Tbsp. jam into each muffin before baking.
Pecan muffins:
2 cups chopped toasted pecans
1 tsp. maple extract
Pineapple muffins:
1 tsp. ground cloves
1 large can crushed pineapple, drained
1 jar (7 oz. or about 1 cup) macadamia nuts, chopped
Pineapple carrot raisin muffins:
1 cup each: grated carrots, crushed pineapple (drained) and raisins
1 cup walnuts, chopped (optional)
Prune muffins:
1 to 2 cups chopped prunes
1/3 cup poppy seeds
Pumpkin muffins:
2 cups or 1 can solid pack pumpkin
1 Tb. pumpkin pie spice
1/2 cup each chopped nuts and raisins
Raspberry muffins:
2 cups fresh or frozen whole, unsweetened raspberries
Sour cream muffins:
omit one cup of the water and add
1 cup sour cream
2 cups nuts
2 tsp. grated lemon peel (opt.)
Strawberry muffins:
2 cups fresh or frozen strawberries, chopped
Sweet potato muffins:
1 Tbsp. allspice
4 Tbsp. dry orange peel
2 cans (10 oz ea.) sweet potatoes, mashed, well drained (about 2-1/2 cups)
Vanilla muffins:
2 packages vanilla chips
Walnut muffins:
1-1/2 cups chopped walnuts
Wheat germ muffins:
2-2/3 c. wheat germ
use 4 eggs
1/2 cup extra water
before baking, top muffins with mix of: 1/2 c. wheat germ 2 Tb. sugar
Yogurt muffins:
reduce water to 1-1/2 cups and add
2 cartons (8 oz each) yogurt — plain or flavored
Zucchini muffins:
2 cups grated zucchini
2 Tb. cinnamon
1 cup chopped nuts (optional)

TWO POSSIBLE TOPPINGS FOR THE BASIC MUFFIN RECIPE:

STREUSEL TOPPING for 24 muffins
Mix together:
1 cup sugar 1 tsp. cinnamon 2/3 cup flour cut in 1/2 cup cold butter until mixture is crumbly.
Sprinkle mixture on top of uncooked muffins before popping them into preheated oven.

CRUNCHY TOPPING for 24 muffins
Mix together:
1 cup rolled oats
1-cup flour
1/2 cup brown sugar
2 tsp. ground cinnamon
Cut in 1/2 cup softened butter with fork or pastry cutter until crumbly
Sprinkle mixture on top of uncooked muffins before popping them into preheated oven.