12 large, 24 mini
Type of Recipe:
Crunch Millet Oat-Bran Muffin Mix
I hope you enjoy this big, crunch, delicious muffin recipe as much as I do! This makes a regular batch of 12 muffins, or you can make 24 mini-muffins. I keep my baked muffins in a food-storage container and keep in my fridge for up to 1 week or in the freezer for up to 3 months. Super easy, and super tasty!
3 1/2 cups Big Delicious Dry Muffin Mix
1 cup greek yogurt
1/4 cup molasses or honey
3 large eggs (or 5-6 egg whites)
1 tbsp. pure maple, almond or vanilla extract
1/4 cup Libby’s Organic Pumpkin
1/2 cup grated carrots (reduce molasses by 1/8 cup)
Stand-mixer with paddle attachment
Step by Step Instructions
Prepare ingredients as suggested above. Preheat convection-oven to 325 degrees or stand-oven to 350 degrees. Spray-coat and flour-dust your muffin pan.
In your stand mixing bowl, add all wet ingredients. Mix until uniformly combined.
Add Big Delicious Dry Muffin Mix to wet ingredients. Slowly, while scraping the bottom of the bowl, mix until combined. Be sure not to overmix – batter should feel light and airy.
Scoop batter evenly throughout your muffin pan and place on middle rack in oven for 25 minutes. Insert a knife or toothpick in one of the muffins to check if they’re done – should come out clean.