Seriously. Who doesn’t like big muffins? Or flaky biscuits? Or fluffy pancakes?
I love muffins. I love all kinds of muffins. Fact is, I haven’t found a homemade muffin I don’t like (or that doesn’t like me…).
Just recently I found a recipe for a muffin mix you can make up ahead of time, store in the freezer, and then just add the flavors and wet ingredients.
Anything that’s going to save me time is a winner.
I made me up a batch and had to try it right away to see if it was any good.
Oh was it ever!
Way better than the standard muffin recipe I’ve been using until now.
There is a secret ingredient that I use that takes my muffins from being somewhat dry
to being moist and flaky.
You know what it is?
Yep. You read that right. Lard. Fat. Pig fat.
Okay – before you gross out, I want to tell you that I have recently discovered that pure lard is a lot healthier for you than shortening.
Think about it. Isn’t natural better? But do you know why it’s better? It is rich in good fats and vitamins. Don’t believe me Read about it at Divine Health From the Inside Out and Footsteps Farm
So here is the Muffin Mix recipe I used – except of course I used lard instead of shortening.
Here’s where I vary from the recipe:
Use 2 cups of the mix add any other spices you may wish and mix.
Wisk together 1 cup of milk and 1 egg.
Add any other wet ingredients (vanilla, fruit, berries, etc) and add to the dry ingredients.
Fill your muffin cups 2/3 full and bake at 350 for 20 minutes or until done.
But you can make other mixes using the same principle!
10 cups of flour
1/3 cup of baking power
2 1/2 t salt
1 2/3 cup of lard
Mix dry ingredients and cut in the lard.
Store in a ziplock bag in the freezer
Take out as much as needed (2 cups = 1 usual recipe)
Make a well in the center and fill with milk. Stir until moistened.
Usually 3/4 cup of milk to 2 cups of mix
Kneed briefly, roll out, and cut into circles
9 cups of flour
1/2 cup of baking powder
2 TB of salt 1 TB of sugar
Mix dry ingredients and store in a ziplock bag in the freezer
1 1/2 cups of mix + 1 1/2 cup of milk + 1 egg + 3 TB of melted butter
Mix and cook as usual.
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Rosilind, a Pacific Northwest native, is a missionary living in Croatia and married to her hero. Together they live in the country with their 2 active boys where she enjoys fruity candles and a hot cup of herbal tea on a blustery fall evening. She holds an Associates of Practical Theology and is passionate about discipling and encouraging women. Her passion for writing led her to author a number of books. She is the author of A Little R & R where she encourages women to find contentment in what God created them to be. She can also be found at these other places on a regular basis. You can follow her on Facebook, Twitter, Pinterest and Google +.
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