Streusel topped fruit muffin mix
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | cups | Unbleached all purpose flour |
| 1 | cup | Buttermilk powder |
| 6 | cups | Light brown sugar, packed firm |
| ¼ | cup | Orange zest, very finely minced |
| 8 | teaspoons | Baking powder |
| 4 | teaspoons | Baking soda |
| 1½ | teaspoon | Salt |
| 1 | teaspoon | Cinnamon |
| 3 | cups | Muffin mix |
| ½ | cup | Oil or melted, unsalted butter |
| 1 | cup | Water |
| 1 | Egg | |
| 1 | teaspoon | Vanilla |
| 1½ | cup | Fruit chunks** |
Directions
TO MAKE MUFFINS
This can be the base for spectacular apple, banana, blueberry, or cranberry muffins - you name it.
In a large bowl, whisk together flour, buttermilk powder, brown sugar, orange zest, baking powder, baking soda, salt and cinnamon. Pack into three cup bags.
To Make Muffins (Makes nine to twelve muffins): **This could be coarsely chopped cranberries, ½ inch chunks of banana, semi-frozen blueberries, diced apples or rhubarb, or chopped dates or any combination, such as banana chunks with coarsely chopped cranberries. For a plain, coffee-cake tasting muffin, omit fruit and layer muffin batter with streusel, topping with additional streusel.
Stir together muffin mix, oil, water, egg and vanilla. Fold in fruit. Scoop into prepared muffin tines, using a large ice cream scoop. Bake at 375 degrees for 25 minutes. Tope with chopped walnuts and brown sugar before baking, if desired.
Posted to EAT-L Digest 28 Aug 96 From: Pat Belanger <cookie@...> Date: Thu, 29 Aug 1996 10:23:31 -0700