Master Baking Mix Recipes

MASTER BAKERY STYLE MUFFIN RECIPE

Steps:

• Preheat oven to 425°F (218°C). Generously grease a jumbo 6-count muffin pan with butter or nonstick spray (nonstick spray recommended) or line with muffin liners. Set aside.
• Whisk the flour, baking powder, baking soda, salt, and cinnamon (if using) together in a large bowl. Set aside.
• Whisk the melted butter, oil, sugar, and eggs together until combined. Then whisk in the sour cream, milk, and vanilla extract. Mixture will be pale yellow. Pour wet ingredients into dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined. Use a whisk to rid any large lumps of flour, if needed. Avoid overmixing. The batter will be thick. Fold in the add-in(s).
• Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar (for added crunch, recommended!). Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 25-30 minutes or until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.
• Allow to cool for 10 minutes in pan before serving.
• Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.

MASTER MIX ( BISCUITS OR PANCAKES )

Steps:

• Sift dry ingredients together THREE times.
• Cut in the shortening until the consistency of corn meal.
• Store in covered container at room temperature.
• For Biscuits: for each 1 cup of mix, add 1/4 cup milk, pat out on a floured board and cut.
• Bake 10 minutes at 400.
• For Pancakes: for each 3 cups mix, add 1 egg and 1 1/2 cup milk.
• Stir only until moistened.
• Bake on hot griddle.
• These are extremely thick and"meaty".

MY MASTER MIX

Steps:

• Measure/weigh all ingredients accurately.
• Stir the flour, dry milk, salt,baking powder, cream of tartar and sugar together until well blended.
• Cut in the shortening with a pastry blender or rub your hands until it is evenly distributed and the mixture resembles coarse meal.
• Makes about 29 cups of mix.
• Store this mix in an air tight container such as glass jars, or in plastic or metal containers.
• Be careful not to pack the mix. Tighten the lids and store at room temperature in a dark place.
• Label and date the container. This mix keeps 4 weeks at room temperatures.
• Freeze for longer storage - up to a year.

MASTER BAKING MIX

Steps:

• Sift flour, baking powder, salt, cream of tartar and sugar together 3 times.
• Cut vegetable shortening in (to the consistency of cornmeal).
• Stir in dry milk powder.
• OPTION: Add 1 cup untoasted wheat germ.
• Store in covered container at room temperature. To measure baking mix, pile lightly into a cup and level off with a flat edge.

MASTER BAKING MIX (LOW FAT BISQUICK SUBSTITUTE)

Steps:

• Mix dry ingredients in food processor using a metal blade, or with an electric mixer.
• Slowly pour in the oil as the machine is running.
• Scrape the sides of the bowl with a rubber spatula.
• Mix thoroughly once again.
• Store in a covered container in the freezer.
• Makes 5 cups of mix.
• Use in recipes calling for Bisquick- type baking mix.