Master Buttermilk Fruit Muffin Mix
10 cups unbleached all-purpose flour
1 cup buttermilk powder
6 cups light brown sugar - packed firmly
1/4 cup orange zest - very finely minced
8 teaspoons baking powder
4 teaspoons baking soda
1 1/2 teaspoon salt
1 teaspoon cinnamon
In a large bowl, whisk together flour, buttermilk powder, brown
sugar, orange zest, baking powder, baking soda, salt and cinnamon.
Pack into three cup bags.
To make muffins:
3 cups muffin mix
1/2 cup oil or melted, unsalted butter
1 cup water
1 teaspoon vanilla
1 1/2 cups fruit chunks (see below)
Stir together mix, oil, water, egg and vanilla. Fold in fruit. Scoop
into prepared muffin tins, using a large ice-cream scoop. Bake at
375 F. for 25 minutes.
Makes 9-12 muffins. Top with chopped walnuts and brown sugar, before
baking, if desired.
Fruit: coarsely chopped cranberries, 1/2 inch chunks of banana,
semi-frozen blueberries, diced apples or rhubarb, chopped dates - or
any combination such as banana chunks with coarsely chopped
cranberries. For a plain, coffee-cake-like muffin, omit fruit and
layer muffin batter with streusel, topping with additional streusel.