Pre-prepared non fat muffin mix

[JHaris]

I have been using for several months now the brand Kruztese non fat muffin mix and then put in my own additions. This is to satisfy DH's incredible sweet tooth for a sweet danish/roll, etc. with morning coffee. There are a lot of these to be sold, but I just didn't want to buy them anymore because of all the additives and fats both stated and unstated. I resorted to the above muffin mix and he loves them. But now I wonder is there some recipe posted somewhere that would allow me to make up the flour, BP, sugar base ahead of time, put it in individual baggies ahead of time and then add just add the water(which the above brand has you add when you want to make 12 muffins and all the other stuff I add in.

I was at B&N this afternoon and could not find in all the cookbooks they had, anything along this idea.

Anyone have any suggestions? With vacation coming up the end of June, I would love to be able to prepare something before hand since I will be cooking for 14 adults/children for 4 weeks. Anything to make things easier and healthier.

TIA, Joan

[dneilson]

Here is a recipe that you can make:

The Best Pumpkin Muffins

"Everyone loves these muffins. (You think I throw around phrases like "The Best" for nothing?) I created them when I was baking for a café and they sold like nobody's business. They truly are perfect in every way." Isa Chandra Moskowitz


1-3/4 cups all-purpose flour
1-1/4 cups sugar
1 Tbs baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground or freshly grated nutmeg
1/2 tsp ground ginger
1/4 tsp ground allspice
1/8 tsp ground cloves

My notes: Sift and place in a gallon baggie. Freeze until you're ready to use it.
1 cup pureed pumpkin (Fresh or from a can; do not use pumpkin pie mix)
1/2 cup soy milk
1/2 cup vegetable oil
2 Tbs molasses

My notes: When you're ready to bake, prepare your cupcake liners. Whisk the wet ingredients. A recipe like this is very doable since you can purchase small 8 oz. Edensoy milks (that one has real vanilla, no preservatives or refined white sugar and doesn't require refrigeration.) Whisk the wet ingredients and pour over dry (whisking can be done right in a ziploc if necessary). Scoop and bake (I like to use ice cream scoops- they all bake evenly this way). Note that the recipe doesn't require eggs..that simplifies travel baking alot.



1 Preheat oven to 400°F. Lightly grease a twelve-muffin tin.
2 Sift together flour, sugar, baking powder, salt, and spices. In a separate bowl, whisk together pumpkin, soy milk, oil, and molasses. Pour the wet ingredients into the dry and mix.
3 Fill the muffin cups two-thirds full. Bake for 18 to 20 minutes, until a toothpick or knife inserted in the center comes out clean.
4 Variation
5 Fold in a cup of either chopped fresh cranberries or chopped walnuts, or a mixture of the two.


Yield: 1 dozen muffins

Recipe Source
Author: Vegan W/ a Vengeance>p. 52 Isa Chandra Moskowitz

Dolores

My notes: PS:I would suggest buying "Vegan Cupcakes Take Over the World" by same author. Great cupcake cookbook for doing what you're doing. Dry ingredients can be sifted and bagged ahead of time. Whisk wet, pour over dry and you're in business!

[susan_foster]

Eating Well has a Quick-Bread Dry Mix that you can mix up and freeze, and add different ingredients to.

Quick-Bread Dry Mix (http://www.eatingwell.com/recipes/quick_bread_dry_mix.html)

And you can use the mix to make the following:
Mango-Pecan Quick Bread (http://www.eatingwell.com/recipes/mango_pecan_bread.html)
Pear-Hazelnut Quick Bread (http://www.eatingwell.com/recipes/pear_hazelnut_bread.html)
Berry-Almond Quick Bread (http://www.eatingwell.com/recipes/berry_almond_bread.html)
Cranberry-Walnut Quick Bread (http://www.eatingwell.com/recipes/cranberry_nut_bread.html)
Banana-Nut-Chocolate-Chip Bread (http://www.eatingwell.com/recipes/banana_nut_choc_bread.html)

Not as easy to make as mixing in water, but easy enough to mix up the base ahead of time.

Susan