Around here we make jokes about “Big Breakfast”. It is the essence of the kids and I getting in the kitchen and making eggs, bacon or sausage, biscuits, pancakes and smoothies. Now that can make for one big breakfast and a big pile of dishes. So, when I want to cook for a crowd and I plan a bit this is what I make. Muffins using whatever I have in the pantry along with my no fail Muffin Master Mix. What I really like about my master mix is that it is so forgiving. There are just a few pointers I suggest:
- Use fresh baking powder! Check the date or you might end up with flat muffins.
- When adding purees of any type, cut back on the milk to 1/2 cup.
- Your muffin batter should be “thick”. Not loose like a cake batter. So adjust the milk accordingly.
- Do not over mix your batter. Simply mix till everything is combined. Muffin batter is not supposed to be smooth like a cake batter.
- Have fun with your mix ins. There are no wrong answers!
Caryn’s Muffin Master Baking Mix
Ingredients
- 12 cups ll purpose flour
- 6 cups sugar
- 1/4 cup baking powder
- 2 tablespoon baking soda
- 2 tablespoon salt
- 1/2 cup vegetable oil
- 2 eggs
- 1 to 1/2 cup milk (you want your batter to be thick!)
- 1 cup of various nuts, fruit,
Instructions
- Mix all of the dry ingredients and store in an airtight container for 3 months. Make sure and do not keep longer as it will effect the baking powder and will make for flat muffins.
- To make muffins add 3 cups of mix to a large bowl. Stir in 2 eggs, oil and milk. Stir just till combined. Add in mix-ins.
- Preheat oven to 350 degrees. Using a muffin tin, either line with muffin cups or spray thoroughly with no stick spray. Using an ice cream scoop, dip out muffin mix. Filling cups 3/4. I like to add nuts or turbinado sugar to the tops of my muffins before baking. Bake for 25-30 minutes or until puffed and golden brown.
Variations
Banana Nut- 1/c cup mashed bananas, 1/2 cup chopped pecans
Fresh Strawberry- 1 cup crushed strawberries
Pumpkin Nut- 1/2 cup pumpkin puree, 1 teaspoon pumpkin pie spice, 1/2 cup chopped pecans
Blueberry Almond- 3 tablespoons of mix plus 3/4 cup of fresh blue berries combined in a small bowl. (helps berries not to fall to the bottom) 1/2 cup sliced almonds.
Cinnamon Doughnut Muffins- Make muffins with the mix with no mix-ins. But then as soon as muffins come out, brush melted butter, and then roll in 1 cup of cinnamon and sugar. Serve warm.
Cooking time: 25 minute(s)
Number of servings (yield): 12
My rating
As far as my favorite way to eat eggs….I am a casserole gal! I love pretty much any baked egg casserole! This one came from the Assistance League of Norman’s cookbook. I was immediately intrigued by its use of croutons and cream of mushroom soup as a topping. As odd as this make sound it makes for one fabulous egg bake! I make this every Christmas morning and so I know this will be one of those recipes I will have to pass to my kids one day. I hope you enjoy as much as I do!
Breakfast Casserole
Ingredients
- 1 pound of hot pork sausage
- 1 pound mild pork sausage
- 2 boxes of onion and garlic croutons
- 4 eggs
- 2 1/2 cups of whole milk
- 1/2 teaspoon dry mustard
- 1 (4 oz.) can diced green chiles, drained
- 1 (2 oz.) jar diced pimento, drained
- 2 cups sharp cheese, shredded
- 2 cups Velveeta cheese, shredded
- 1 can cream of mushroom soup
- 1/2 cup milk
Instructions
- Brown the sausage in a skillet, creating crumbles. Drain. Spread the sausage in a 9×13 baking dish. Layer the croutons over the sausage. Beat the eggs, 2 1/2 cups milk and the dry mustard in a medium sized bowl. Stir in the green chilies and pimento. Pour the egg mixture over the croutons. Sprinkle with the sharp cheese and Velveeta. Chill, covered for 8-10 hours or overnight. Combine the soup and 1/2 cup milk in a small bowl and mix well. Pour over the cheese. Bake at 350 degrees for 45 minutes or until golden brown and puffed!
Number of servings (yield): 12
recipe club membership. love your easy and simple to follow recipes.
love your easy to follow recipes.