Well, Day One of the Challenge was the only one I was able to actually do. When you’re in the thick of canning and sick people, there’s only so much you can actually manage, but the other challenges did give me a chance to mentally participate and look for holes in my stores/plans so it was great.
I’ve decided that in order to make myself more able to post more
reliably frequently, I’m not going to post pics of the entire process of each recipe I post, unless I feel it needs clarification, or unless one of my wonderful readers requests clarification. That sound ok? GOOD!
So, as I’ve been making my way out of this canning haze, I’ve realized that we are really LOW on our homemade convenience foods, so yesterday I made bread, but today I made Granola (like this yummy one), canned some Pinto Beans (great for Bean & Cheese Burritos), and mixed up a big batch of my Supreme Muffin Mix. This recipe is my own take on several recipes floating around out there. Hi, my name is Jenn and I’m a tweak-a-holic. I cannot tell a lie….following a recipe without adding my own little twist is very difficult for me.
I mix up all these ingredients in a big food storage bucket (25 lbs or 45 lb), which make it really easy to shake up to mix it. I also usually sift the ingredients as they go in, but if you prefer not to, you can sift when you take it out for each individual recipe. We make this about once a week.
The recipe makes about 5 batches of muffins. I find that my yield per batch differs depending on what add-in’s I use, but at least 24 and sometimes as much as 36 muffins. I’m listing Thrive ingredients here with links so you can find them if you’d like to. If you want to substitute in regular old ingredients (*winks) please feel free.
Supreme Muffin Mix
- 9 cups Thrive White Flour
- 9 cups Thrive Whole Wheat Flour
- 5 cups sugar (I’ve used Thrive White Sugar, I’ve used Thrive Brown Sugar, and I’ve used Thrive Honey Crystals…and sometimes a mix of all three…just depends what I have on hand, what I have a surplus of, or what my horoscope says…ok, not really)
- 2 1/4 cups Thrive Non Fat Powdered Milk or Buttermilk Powder
- 1 cup Thrive Whole Egg Powder
- 6 tablespoons Thrive Baking Powder
- 2 tablespoons Thrive Baking Soda
- 2 tablespoons Thrive Iodized Salt
- 3 tablespoons cinnamon (opt.)
- 1 tablespoon ground nutmeg(opt.)
Directions: (now, this is hard…pay attention)
- Combine ingredients, sifting if desired to break up clumps.
To make up a batch of these yummy muffins, here’s what you do:
- Preheat oven to 400º F. Coat muffin tins with oil.
In a 4 cup measuring cup, combine:
- 1 tablespoon vanilla extract
- 2 1/3 cups liquid (this is where the creativity comes in…you can use water, buttermilk, fruit syrup left in your jars/cans of fruit, etc).
- UP TO 1 cup oil or butter (honestly, I NEVER use this much oil. I frequently will mix 1/3 cup oil with 2/3 cup of yogurt, sour cream, applesauce, or bean paste)
- In a large bowl add 5 1/2 cups of the Supreme Muffin Mix and up to 3 cups of add-ins (I’ll share some of my favorites down below).
- Add liquid ingredients and mix just until moistened. DO NOT overmix, batter will be lumpy.
- Fill muffin tins 1/2-3/4 full.
- Bake 12-14 minutes. Remember that everyone’s oven is different, so check them to make sure they are to your liking.
Here are some of our favorites:
This morning I mixed 2 cups of cooked pumpkin puree, 1 tablespoon pumpkin pie seasoning, and 1 cup of dried cranberries into my mix. I used some leftover peach juice from a jar of peaches we had last night for the liquid and 1/3 cup oil and 2/3 cup bean paste for the fats. The kids loved them.
2 tablespoons ground flax seed, used buttermilk for 1 cup of the liquid, fruit syrup for the other 1 1/3 cups liquid, 2/3 cup toasted coconut, 1 1/2 cups tropical fruit, 2 mashed bananas, 2 teaspoons orange zest, and 1/3 cup coconut oil and 1/2 cup sour cream for the oil.
2 cups chopped cooked apples, 1 teaspoon cinnamon, 1/4 teaspoon EACH nutmeg, cloves, and allspice. (use what you like for the liquid and oil ingredients).
Mix in a small bowl 1 cup oatmeal, 1/2 cup brown sugar, and 1/2 teaspoon cinnamon. Cut in 3 tablespoons cold butter. Sprinkle over the top of each muffin before baking.
1 1/2 cups chocolate chips, 1 cup toasted almonds, 1 cup toasted coconut. (Use what you like for the liquid and oil ingredients).
These are just a few of our favorites.
I’d love for you to post your favorites! Let me know if you give the mix a try and what delicious combinations you come up with!