Sweet Wheat Muffin Mix Recipes

Half A Dozen Sweet Wheat Muffins

• 1-1/2 cups Sweet Wheat Muffin Mix
• 1 egg
• 2/3 cup tap water

Measure the muffin mix into a medium sized bowl. Add the egg and water. Use a fork or whisk to mix the batter until it is evenly moistened, but still lumpy. Oil a 6 cup muffin pan. Using about 1/4 cup of batter for each muffin (I use an ice cream scoop to measure it), fill the muffin cups evenly. Bake at 400� for 20 minutes. Makes 6 muffins.

A Dozen Sweet Wheat Muffins

• 3 cups Sweet Wheat Muffin Mix
• 1 egg
• 1-1/2 cups tap water

Measure the muffin mix into a large bowl. Add the egg and water. Use a whisk to mix the batter up until it is evenly moistened, but still lumpy. Oil a 12 cup muffin tin. Using about 1/4 cup of batter for each muffin, fill the muffin cups evenly. Bake at 400� for 20 minutes. Makes 12 muffins.

Muffin Variations

1. Cereal Muffins: Prepare the batter for a dozen muffins as directed above. Stir in a cup of cooked, leftover cereal. Use oatmeal, or grits, or rice, or farina, or bulgur or whatever you have handy. Bake as directed. This makes about 18 muffins. Adding rice is my favorite variation.

2. Cinnamon Raisin Muffins: Prepare the batter for a dozen muffins as described above. Add 1/2 cup of raisins and 2 teaspoons cinnamon to the batter. Bake as directed. Makes a Baker’s Dozen or 13. Bake the extra muffin in a well oiled custard cup.

3. Blueberry Muffins: Add 1 cup of fresh or frozen blueberries to the batter for a dozen muffins. If you like, you can add 1/4 cup of sugar or honey, to make the muffins sweeter. Bake as directed; serve with margarine or cream. Makes 14 or 15 muffins. I bake the extra muffins in well oiled custard cups.

If you are enjoying baking with these simple bread mixes, take a look at my biscuit mix recipes next. They are just as easy as these.