Muffins

Sarah M · **Posted:** Thu Oct 16, 2003 4:50 pm

Does anyone have any tips on doctoring a muffin mix? I want to make bluberry muffins from a mix, but without the mix taste.

Thanks,
Sarah

Mary K. · **Joined:** Fri Sep 26, 2003 5:34 pm **Posts:** 9788

Look up to the top of this page, and you will see a rectangular white box, the search engine. Type in muffins,click on Go, and it should pull up some pages for muffins. Also, CCMD has several recipes.

CarolynB · **Posted:** Thu Oct 16, 2003 6:36 pm

When blueberries are in season, I wash, dry & freeze them on a cookie sheet. When frozen, package in individual bags (they don't stick together this way). These are great to have on hand to add to pancakes, muffins, cakes year-round. Don't tell my mom (or the Cake Mix Doctor), but I'll often buy one of these little pouches of Betty Crocker blueberry muffin mixes (makes 6). I mix as directed but add the frozen blueberries (maybe 3/4 cup) just before scooping out the batter into the tins. Makes all the difference! Helps take away that artificial taste. Sometimes I'll also add a little lemon zest and sometimes I add a little crumb topping. Can't wait to see if Anne has suggestions in her new book for blueberry muffin mix.

honeybee · **Joined:** Thu Oct 16, 2003 8:22 pm **Posts:** 3

Baking muffins is something I love to do, & I have many ways to enhance them...Using a Pillsbury Pumpkin Muffin Mix, I use buttermilk instead of milk/water, add 3/4 cup currants, 3/4 cup pecan meal. Lemon Apricot Muffins...I use a Nut Pillsbury Muffin Mix and add 1/2 cup mini-lemon chips, 3/4 cup shredded apricots & 1 tsp. lemon oil/use buttermilk instead of water/milk, & 3/4 cup pecan meal or almond meal. For Cranberry Orange Muffins, I use Pillsbury Muffin Mix (Cran/Orng) and add 1 cup almond meal and 1 tsp. orange oil and buttermilk instead of water/milk. For Blueberry Muffins, I use Blueberry Muffin Mix and use 1 cup almond meal or pecan meal and buttermilk instead of water/milk. Bake at 400 degrees for approx. 20 min. per dozen in pan. I like to add a few old fashioned oat flakes to tops before baking.

Mary K. · **Joined:** Fri Sep 26, 2003 5:34 pm **Posts:** 9788

Hi! honeybee: Where do you find all the things with which you enhance the muffins, because your additions sound very good. Do you order them, because some of these things, such as pecan meal, almond meal and lemon chips are not readily available here. They sound so tasty. Thank you in advance.

honeybee · **Joined:** Thu Oct 16, 2003 8:22 pm **Posts:** 3

Hi, Mary K.-I get shredded apricots, pecan meal, mini-lemon chips, mini-cinnamon chips, lemon oil, orange oil, dried cranberries, currants, and so much more from the Baker's Catalogue www.bakerscatalogue.com 1-800-827-6836.

Almond meal and pecan meal I get in 5# bags ea. from Country Life Natural Foods in MI...5# almond meal sells for $ 9.75 and 5# pecan meal sells for $ 9.25...the bags are very heavy and freeze well or I re-bag them in freezer ziplocks.

My husband has been a teacher for 38 years and I send goodies such as muffins all the time...the kids beg for more and send me thank-you notes!!

Buttermilk makes muffins and everything else SO much more moist and delicious! Hope this helps you get some great ideas for your own treats!

honeybee

honeybee · **Joined:** Thu Oct 16, 2003 8:22 pm **Posts:** 3

Oops!! I forgot the Country Life Natural Foods website and phone #...

www.clnf.org 1-800-456-7694

honeybee

Mary K. · **Joined:** Fri Sep 26, 2003 5:34 pm **Posts:** 9788

Hi!honeybee: Yes, I noticed the buttermilk, and I too, like to use it because it makes things more moist, and I like to think a little healthier. Then too, I liked the idea of the nut meals because I would think they would be high in protein. I am going to print your information, along with the way you make the different ones. I have dried apricots in the freezer, but I don't know about shredding them. I wonder what the food processor would do for them? Yes, it will help, and I would maybe freeze some of the muffins for later, since my children are grown, and it is just in spurts that I use more things. Oh, I would imagine the students are appreciative, and that is a very nice thing to do. Someone is teaching them to send thank you notes, which is something that is often lacking any more. Thank you honeybee.

Guest · **Posted:** Fri Oct 17, 2003 8:52 am

I happen to have an early copy of THE DINNER DOCTOR in my hands (one of the perks of my job!), and there's a fabulous section called "15 Ways to Doctor a Blueberry Muffin Mix" in there . . . I can reveal no more at this time!!

Info

CarolynB · **Posted:** Fri Oct 17, 2003 11:00 am

Mary K. - When I freeze things, I generally put saran wrap around it first, then foil. Key word being generally. Many a time I have wrapped up a few pieces of cake in foil and have never noticed an odd taste or anything. They aren't in there for months and months but I know some have been in the freezer for 2 months. Whatever I wrap things in, I try to put them in a ziplock freezer bag too but that doesn't always happen either. I don't have any problem in using the larger muffin mixes - there are always neighbors and family who will eat the extras! But I keep those little pouches available to dress up a lame dinner every now and then. DH seems to think ANY dinner is good when there are muffins on the table too.
Info - Yea! I just had a feeling we might get some tips in dressing up the blueberry muffin mix. But 15? Can't wait!

Muffins

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