I love serving homemade biscuits and muffins with my meals but working more hours than I have in years has forced me to find an easier way to incorporate them into meals during the week. The answer: Homemade Mixes. I found this Basic Muffin Mix and 'tweaked' it a bit since we are on a strict low-fat, low-sodium diet.
Below you'll find the entire recipe as well as lots of different 'variations' to make lovely things like Blueberry Lemon Sour Cream, Banana Nut and Cranberry Orange Muffins . . . all from this one mix! This was my 'variation' . . . Strawberry Walnut -- I added 1 c diced, fresh strawberries and 1/2 c coarsely chopped walnuts to the batter.
Finding a low-fat biscuit mix recipe was a REAL challenge as nearly all that I found incorporated shortening in the mix but persistence paid off and I found this one that uses just 3 T of butter (although I swapped that out for fat free, plain yogurt).
For a different 'twist', you can add dried herbs, Cheddar cheese, garlic and more depending on what you'll be serving these with. They're also great for breakfast spread with some honey and jam! I put the mixes in a gallon zip-lock bag and write the directions right on the bag so when I'm ready to bake them up, it's all right there.
Got any time-saving tips for cooking you'd like to share with us?
Fat-Free Biscuit Mix
4 c white flour
4 c wheat flour
½ c wheat germ
2 T baking powder
1 T Salt ( I use ½ and ½ salt)
1 t baking soda
2 t Cream of tartar
Mix all ingredients well and store in cool, dry place for up to 3 months.
To make one dozen biscuits:
Combine 2 cups of mix with ½ c fat free mayo or ½ c fat free, plain yogurt*, and ½ - ¾ c sour milk**. Refrigerate dough for 30 minutes. Pat out ½” thick on lightly floured surface and cut into 2” biscuits. Place on ungreased baking sheet and bake at 400 degrees for 8-10 minutes.
* You can cut in 3 T butter instead of the mayo or yogurt but I use the others to cut more fat.
**To make sour milk, add 1 t lemon juice to ½ c milk and let sit for 10 minutes.
Low Fat Muffin Mix
| 9 cups flour
2 ½ cups sugar (or equivalent substitute)
1 1/8 cups non fat dry milk
3 Tbsp. baking powder | 1 Tbsp. baking soda
1 Tbsp. salt
1 1/2 Tbsp. ground cinnamon
1 ½ tsp. ground nutmeg |
Stir together well, breaking up lumps. Store in a large airtight container labeled with the date and contents. Store in a cool, dry place. Shelf life: 6 to 8 months.
To make 12 regular sized muffins: Preheat oven to 400° F. Coat muffin tins with cooking spray. In a large bowl, beat: 2 eggs, 1/2 tsp. vanilla,1 cup water ,1/2 cup fat free, plain yogurt. Stir in 2 1/4 cups muffin mix just until moistened. The batter should be lumpy. Fill muffin tins 3/4 full. Bake for 18 to 20 minutes, or until muffins are golden brown. Muffins freeze well. To reheat frozen muffins, microwave on high for 30 seconds per muffin.
These two toppings would go well with almost any of the muffins. Sprinkle mixture atop uncooked muffins before popping them into preheated oven:
STREUSEL TOPPING for 12 muffins: Mix together: 1/2 cup sugar ½ tsp. Cinnamon, 1/3 cup flour cut in ¼ cup cold butter or margarine until mixture is crumbly.
CRUNCHY TOPPING for 12 muffins: Mix together: ½ cup rolled oats ½ cup flour, ¼ cup brown sugar, 1 tsp. ground cinnamon and cut in 1/4 cup softened butter or margarine with fork or pastry cutter until crumbly.
TYPE OF MUFFIN: Ingredients to add to mix before baking:
APPLE MUFFINS: 1 1/2 cups raw grated apples 1/2 tsp. gr. cloves 1/2 cup nuts or raisins. Sprinkle with cinnamon and sugar mixture before baking
APPLESAUCE MUFFINS: ½ cup applesauce -- yogurt
APRICOT MUFFINS: 1/2 cup chopped dried apricots
BANANA MUFFINS: 1 mashed banana, ½ cup walnuts (optional)
BLUEBERRY MUFFINS: 1 cup fresh or frozen rinsed blueberries
BUTTERSCOTCH MUFFINS: 1 c butterscotch chips ½ cup chopped nuts
CARROT MUFFINS: 1 cup grated carrots ½ cup raisins 3/4 tsp. allspice
CHOCOLATE CHIP FUDGE MUFFINS: 3/4 cups cocoa 1/4 cup sugar 1 cup mini chocolate chips
CRANBERRY ORANGE MUFFINS: 1 cup chopped fresh or frozen cranberries ½ cup nuts ¼ cup orange juice 1 Tb. orange peel
INCREDIBLE CREAM CHEESE MUFFINS: combine: 1 (8 oz.) package cream cheese ¼ cup sugar 1 egg Drop this mix by Tb. onto top of muffins before baking
KISSES AND HUGS MUFFINS: ¾ cups cocoa 1/4 cup sugar
After filling muffin tins 3/4 full, drop one Hershey's kiss into the center of each muffin, pushing down slightly until kiss is covered. Ice cooled muffins with confectioners sugar and water glaze.
LEMON MUFFINS: omit 1/2 cup water and replace with 1/2 cup lemon juice 1/4 cup chopped nuts
LEMON POPPY SEED MUFFINS: 1 package (3.4 oz each) instant lemon pudding mix 1 Tb. poppy seeds - omit 1/2 cup water and replace with 1/2 cup lemon juice
OATMEAL MUFFINS: reduce muffin mix to 2 cups and add: 1/2 cup oats 1 cups raisins or grated apples
ORANGE MUFFINS: 1 cup sour cream ½ cup nuts or coconut (opt) 1 can (11 oz. each) mandarin oranges, drained.
PEANUTTY MUFFINS: 1 cup peanut butter chips 1/4 cup chopped peanuts
PEANUT BUTTER BANANA MUFFINS: ½ cup peanut butter 1/4 cup chopped peanuts 2 mashed bananas
PUMPKIN MUFFINS: 1 cups or ½ can solid pack pumpkin 2 t pumpkin pie spice 1/4 cup each chopped nuts and raisins
RASPBERRY MUFFINS: 1 cups fresh or frozen whole, unsweetened raspberries
ZUCCHINI MUFFINS: 1 cups grated zucchini 1 Tb. cinnamon 1/2 cup chopped nuts (optional)
The Precious Little Things In Life offers a very helpful tutorial on covering your books!
