INGREDIENTS

INSTRUCTIONS

Preheat oven 425F (220C).  Generously butter muffin pans. Place Quick Mix
in a medium bowl.  Add sugar and mix well. In a small bowl, combine egg and
milk or water. Add all at once to dry ingredients. Stir until just blended.
Fill prepared muffin pans 2/3 full. Bake 15 to 20 minutes, until golden
brown. Serve hot with butter and honey, if desired.
Variationss: Raisin, Date or Nut Muffins: Add 1/2 cup finely choped
raisins, dates or nuts to dry ingredients before adding liquid ingredients.
Before baking, sprinkle generously with mixture of cinnamon and sugar.
Blueberry Muffins: Add 1 cup well-drained blueberries to dry ingredients
before adding liquid ingredients.
Oatmeal or Bran Muffins:  Reduce Quick Mix to 1 3/4 cups. Add 3/4 cup quick
rolled oats or all-bran cereal to dry ingredients before adding liquid
ingredients.
Apple Muffins:  Add 1 cup grated rqw apple to dry ingredients before adding
liquid ingredients and increase baking time to 20 to 25 minutes.
Orange Muffins:  Add 1 tablespoon fresh orange peel or 1 1/2 teaspoons
dehydrated orange peel to dry ingredients before adding liquid ingredients.
Cranberry Muffins:  Add 2/3 cup chopped cranberries to dry ingredients
before adding liquid ingredients.
Taken from "The Complete Make-a-Mix Cookbook" by Karine Eliason, Nevada
Harward, and Madeline Westover
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“You’re never too old for God”