Make Ahead Muffins

Makes 4 batches of 14-16 mini muffins or 2 batches of 24 mini muffins

Master Muffin Dry Mix:
1 and 1/2 cups all-purpose flour
2 cups whole wheat flour
3/4 cup wheat bran
4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup light brown sugar

Whisk together all ingredients in a bowl until well blended.  Store in a plastic ziploc bag in the refrigerator for up to a month.

Banana Cinnamon Variation (Wet Mix):
1 large egg, lightly beaten
2 tablespoons canola oil
1/4 cup plain-whole milk greek yogurt
1/2 teaspoon pure almond extract
1/4 teaspoon ground cinnamon
1/2 cup mashed banana
+ one cup master muffin mix

Apple Carrot Variation (Wet Mix):
1/4 cup shredded carrot
1/4 cup diced apple
1 large egg, lightly beaten
2 tablespoons canola oil
1/4 cup plain-whole milk greek yogurt
1/4 cup applesauce
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon pumpkin pie spice
one cup master muffin mix

Preheat the oven to 400*F.  Spray a 24-cup mini muffin pan with cooking spray or line with paper liners.

In a bowl, beat together the wet ingredients.  Add the master muffin mix and stir until just evenly moistened.  The batter will be thick.

To ensure even distribution - use a medium (1.5 tablespoon) cookie scoop to portion batter into the prepared muffin cups. Bake until the muffins are golden brown and a toothpick inserted into the center of the muffin comes out clean - approximately 13 minutes.  Let the muffins cool in the pan on a wire rack for about 5 minutes, then transfer to the wire rack to cool.

Store in an airtight container in fridge for one week and/or seal in a ziploc bag and freeze for up to 3 months. Enjoy!

NOTE:  If you are making just one batch of this mix and using a 24 mini muffin cup pan you will have empty cups since a single recipe usually yields approximately 14-16 mini muffins.  For each empty cup, fill half way with water as to ensure even cooking for the filled cups and also not to ruin your pan! :)
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