Quick Mix Muffins (With Variations)

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   For the muffins:

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   Preheat oven to 350 F. In a bowl mix together quick mix and sugar. Stir in optional ingredients if desired.

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   In a measuring cup place milk and egg. Whisk together. Add liquid to the dry ingredients. Using a wooden spoon mix together only until all ingredients are moistened. Fill greased or paper lined muffin tins 2/3 full (makes 9-10 muffins). Bake for 15 minutes or until lightly brown.

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   Note regarding optional ingredients:

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   For dinner muffins: Add 1/2 cup shredded cheese with 3 tablespoons snipped chives or 1/2 cup shredded carrots or zucchini.

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   For sweet muffins: Add 1 cup blueberries, rinsed and dried or 1/2 cup shredded apple and 1/2 teaspoon cinnamon or 1/2 cup bite sized pieces of dried fruit or your choice. My favorite is dates and 1/4 cup nuts.

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   For the quick mix:

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   Place 3 cups of flour in a bowl. Add baking powder and salt. Using a mixer or pastry blend, cut butter into flour mixture. Add remaining flour. Mix well.

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   Store in a plastic container or bag in the refrigerator or freezer.

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    Use within two months (refrigerator) to four months (freezer). Makes enough for 3 or more recipes.

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    Recipes adapted from a paperback cookbook titled, Quick Breads which I received sometime in the 1980s. Alas, the book is now in sections with the page with the authors' names forever missing.

* Per serving · 4 servings · Values may vary.

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