Making Muffin Mixes

Now that the second week of school is officially underway and everyone is getting settled, I’m taking some time to stock my pantry for the busy weeks and months to come.
The freezer is filled with frozen cookie dough balls and tomato sauce, and my cupboards are home to an assortment of homemade muffin mixes: dry ingredients packed together and ready to be turned into baked goods as soon as the need arises.

I like to make muffin mixes for two simple reasons: they are more economical then the store-bought variety, and I can control the ingredients that goes into them. They can be made with any grain I have on hand (oats, wheat, spelt, buckwheat, etc) and then nuts, seeds, chocolate chips and/or dried fruits can be added as desired. Homemade mixes also provide the opportunity to include the additives you just might want in your food like chia seeds, wheat germ and ground flax, just to name a few.

The mixes can be made with almost any muffin recipe. Combine the dry ingredients in a bowl and store the mixture in large zip top bags. Before you fill the baggies with your muffin mix, write the remainder of the ingredients and the cooking instructions on the outside of the bag to save yourself the hassle of looking up your recipe again when it comes time to make your treats.

Cornmeal Dried Cranberry Muffins

You’ll Need

DRY INGREDIENTS:

• 1 cup whole wheat flour
• 1 cup yellow cornmeal
• 1 cup light-brown sugar, packed
• ¾ cups dried cranberries
• 2 Tbsp ground flax seeds
• 1 Tbsp baking powder
• ½ tsp salt
• ½ tsp ground cinnamon

WET INGREDIENTS TO BE ADDED:

• 4 Tbsp butter
• 2 large eggs, beaten
• 1 cup buttermilk

Prep and Cook

1. Place all of the dry ingredients in a re-sealable plastic bag and shake well to combine. Write the remainder of the ingredients on the bag with the instructions following.
2. When you’re ready to bake, preheat the oven to 400°F.
3. Coat a muffin tin with non-stick spray, and set aside.
4. Place the dry ingredient mixture in a medium bowl. Add the wet ingredients and stir to combine. The mixture should be lumpy.
5. Scoop mixture evenly into the prepared muffin tin.
6. Bake until golden brown, 12 to 15 minutes. Remove from oven and allow to cool for 5 minutes before serving.