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Batch Blueberry Muffin Mix

Recently I pushed out a Blueberry Muffin Blog. Now Stan (that’s my mother-in-law) loves a blueberry muffin, especially the ones made from Betty Crocker’s Packet Mix. Can you imagine, PACKET MIX? I need to lie down with a damp cloth over my eyes to get over that one!

So having given her some of the muffins I made for the previous blog, and she having enjoyed them so much – I thought that I would take-on Betty Crocker and make up packs of convenient muffin mix. As with Betty you still need to add wet ingredients and with mine you get fresh fruit not canned.

To start off I wrote measurements and instructions on 4 freezer bags. For clarity this is what I wrote…write on bags for bulk muffins

  • March 13, Erik’s Muffin Mix
  • + 100ml Oil
  • + 150ml Tub Natural Yoghurt
  • + 1 Egg
  • + 150g Blueberries
  • 180C 350F Fan
  • 20 Mins

Then I weighed out the following into a large bowl…

  • 750g Plain Flourmuffin recipe dry ingredients
  • 750g Golden Caster Sugar
  • 500g Corn Meal

Mix these ingredients well, then weigh into the bags batches of 400g of the mix. This should fill up 4x400g bags and leave a fifth batch in the bowl ready for you to mix and bake. (alternatively, weigh out 5 bags for your store cupboard).

Important Note: you will need to add the rasing agents to each individual bag, adding them separately to each batch will ensure that the proportions are as exact as you need them to be.

  • To each of the five portions of mix (including the one in the bowl) I added half a teaspoon of Bicarbonate Of Soda and two teaspoons of Baking Powder.

Close up the bags and set them aside.

Now turn your attention to the fifth portion of mix in the bowl.

Wet Ingredients

  • 100ml Vegetable Oilmuffin recipe wet ingredients
  • 150ml Tub of Natural Yoghurt
  • 1 Egg
  • 150g Blueberries

Add the wet ingredients to the dry mixture in your bowl, follow the rest of the recipe from my original Blueberry Muffin post.

We gave Stan the Muffins and a very happy gal she was!

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