Everyone in our house likes muffins. I keep a big container of Easy Whole Grain Muffin Mix in the cupboard for making quick batches of healthy muffins. One batch uses 2 cups of muffin mix and makes 12 muffins. However, they are quite small and I like to bake larger muffins. Normally I will make a triple batch of muffins using enough muffin mix for 5 batches so the muffins are a nice size. Here are the instructions for a triple batch.
Cranberry Pineapple Muffins:
10 cups whole grain muffin mix
5 cups raw milk, buttermilk, or whey
1 2/3 cups oil or melted butter
5 large eggs
2 cups dried, finely diced pineapple
2 cups dried cranberries
1 cup unsweetened coconut
Preheat oven to 400 F. Mix ingredients just until dry ingredients are wet. Spoon batter into greased muffin tins. Bake for approximately 20 minutes or until a toothpick inserted in the center comes out clean. These larger muffins take longer to bake because there is more batter in each muffin cup.
You can adapt this recipe to use whatever dried fruits, baking chips or flavorings you choose. The oil can be replaced with applesauce for a lower fat muffin. I use organic sugar in the muffin mix, but you could use turbinado sugar or omit the sugar from the muffin mix recipe and use 1 or 2 Tbsp honey for every 2 cups of mix. This muffin mix recipe is very versatile. I like playing around with different amounts of whole grain flour, cornmeal, quick oats, and wheat germ to create different flavors and textures. Have fun with your food!
Note: This will fill 3 muffin tins up to the very tippy top of each cup!