The smell of muffins in the oven have the magic ability to “raise the dead” (or sleeping family members). This is a very versatile mix, ready when you are… Just add water plus a touch of oil and you are good to go. You can have plain muffins and top with jam, jelly or honey. You can add fresh or frozen berries or fruit to your batter before cooking. Dehydrated fruits and berries are also a lovely option. Simply add an additional 1/4 cup of water to 2/3 cup of dried fruit/berries when you add the water and oil in the recipe.
The bakery items sold commonly are really more like cupcakes than muffins. This recipe makes a denser, less sweet muffin more akin to bread than cake.
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You will need:
- 10 cups all purpose flour (or 7 cups AP flour and 3 cups whole wheat flour)
- 2 cups heavy cream powder – do not use creamer!
- 1 cup sour cream powder
- 1 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2/3 cup dehydrated powdered eggs (I use my own. If you are using commercially prepared powdered eggs only add 1/2 cup)
- 1/4 cup baking powder
- 3 Tablespoon salt
- 3 Tablespoons cinnamon
- 1/2 Tablespoon nutmeg
Measure and mix all ingredients either by hand or with the help of a Kitchen-aide mixer.
You have the option to store your mix in a larger airtight container, or portion out for individual use. Either way will work depending on your needs. You can also choose to add dry/dehydrated fruit or berries now, or when you make the batter. I like to add my fruit or berries when I am preparing to bake the muffins. You can also add frozen or fresh fruit or berries to the batter when you are ready to bake them.
Pre-portion or measure 2 1/4 cup muffin mix for each batch of 12 muffins.
*To this add 1/2 cup dried/dehydrated fruit or berries (optional)- remember to add an additional 1/4 cup water*
Otherwise add 1 1/4 cup water and 2 Tablespoons of vegetable oil. Mix until combined and set aside while you prepare the muffin pan. Allowing the batter to rest for a few minutes re-hydrates the powdered egg, heavy cream and sour cream powders.
Turn your oven on to preheat to 425 degrees F.
Meanwhile grease the muffin pan with shortening. Do not use a cooking spray as it will not sufficiently prevent the batter from sticking.
Return to your batter and add any fruit or berries if you choose to do so (2/3 cup to 3/4 cup). Blueberries are a classic and huge favorite at my house, but peaches, strawberries, blackberries, apple pie filling, chocolate chips or anything else you can imagine will also work!
Mix and divide evenly into 12 muffin wells.
Bake at 425 degrees F for 20 – 25 minutes until muffins are cooked through. Test doneness by inserting a tooth pick. If it comes out clean, your muffins are done.
Run a table knife around the edges and carefully remove the hot muffins from the pan. Serve with butter, jam, jelly or honey if desired. Enjoy!
Wish to make a single batch? You will need:
- 2 cups flour
- 1/3 cup heavy cream powder
- 1/4 cup sour cream powder
- 1/3 cup granulated sugar
- 1 Tablespoon brown sugar
- 2 Tablespoons powdered eggs (can use 1 fresh egg)
- 1/2 Tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
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