All Purpose Muffin Mix
All Purpose Muffin Mix 18 cups flour, whole wheat pastry or white flour or a combination of both 5 cups sugar or cane juice crystal’s 2 ¼ cups powdered milk 6 T baking powder 2 T baking soda 2 T salt 3 T cinnamon 3 t nutmeg Combine all ingredients into a very large mixing bowl. Stir until everything is mixed evenly. Spoon the mix into either gallon size zip type bags or empty and clean coffee cans. To keep this mix fresh it needs to be stored in the freezer. To make 2 dozen muffins: In a large bowl mix: 3 eggs 3 t. vanilla 2 cups water ½ cup butter (melted first) or oil of choice such as light olive oil, avocado oil, etc.. **See note below Now add to above mixture: 5 ½ cups muffin mix Any other OPTIONAL ingredients according to recipes that follow Spoon muffin batter evenly between 2 muffin pans. Bake at 400 for 18 to 20 minutes. These muffins freeze very well. **Muffins do not necessarily need a lot of fat. The typical amount of oil is 1/4 cup per dozen (or 1/2 cup for the basic