This is from the CHFWeb cookbook and is MARVELOUS! Comments and suggestions are from the originator.
8 c. all purpose flour (can substitute 1-2 cups with whole wheat)
3 c. sugar
3 T. baking powder
2 tsp. salt
2 tsp. cinnamon
2 tsp. nutmeg (my family didn’t like the nutmeg as well, so I use 3 t. cinn. and 1 t. nutmeg)
Combine, place in large airtight container. Store in cool, dry place. Use within 6-8 months.
2-3/4 c. muffin mix
1 egg, beaten
1 c. milk
1/2 c. melted butter or vegetable oil (I am currently using 1/4 c. butter and 1/4 c. applesauce, which cuts the fat in half but leaves them moist)
Combine egg, milk and oil in small bowl. Add all at once to mix. Stir until just moistened; batter should be lumpy. May fold in 1 c. dried fruit, diced peaches, blueberries, or 1/2 c. banana. Fill greased muffin pans (I use paper liners). Bake in oven preheated to 400 degrees, for 18- 20 minutes.
Our favorites are the classic blueberry (I use frozen, straight from the freezer), strawberry (I chop my frozen berries for this, it’s like little jam bursts according to my kids), apple, or plain with a cinnamon/sugar topping.
You can also put a crumb topping on these: mix some brown or white sugar with a little oatmeal and butter, sprinkle on top before baking.
I keep this mix in a plastic cannister in the cupboard, with the recipe written right on it. Even my 8 yo can make them for breakfast.
This is from the Make-A-Mix cookbook, one of the authors is Eliason. I got it from the library after someone on the Sonlight board raved about these muffins, but wasn’t as impressed with the other recipes! We’ve made hundreds, maybe even thousands, of these muffins!