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I am slightly obsessed right now with making my own mixes to keep in the pantry. I have realized that it is so much easier to take out all of the ingredients only once. I store the mix in a mason jar, in the pantry, and grab it when I need it. This time I am whipping up a make your own mason jar muffin mix.
I have made a couple of muffins for you in the last few months:
The Ultimate Fall Pumpkin Muffins (low carb)
Skinny Cranberry Orange Muffins
The muffin base I am sharing with you today is a basic, regular carb, mix. This is what you can use for any number of flavorful muffins like lemon poppyseed or chocolate chip.
It would be really easy to make a low carb muffin mix too, which I am thinking about making today.
How To Make Your Own Mason Jar Muffin Mix
You will basically take all of the dry ingredients and whisk them together in a bowl. Be sure to use a plastic canning funnel to get all of the ingredients into the jar, it makes it so much less messy.
When you are ready to make muffins, you will simply add the wet ingredients and bake away.
If you don’t think you will eat all of the muffins in the first day or so, use my idea of saving half the batter in a piping bag in the freezer. Snip off the end and enjoy not having to clean up at all.
Make Your Own Mason Jar Muffin Mix
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 muffin mix 1x
Description
Making your own mason jar muffin mix takes away half the work on a busy morning.
Ingredients
3 cups all purpose flour
3/4 tsp salt
1 Tbsp baking powder
1 tsp baking soda
1 cup Swerve granular or Sugar (Swerve is a sugar substitute that bakes just like sugar with zero calories)
- Category: breakfast
- Method: storage
- Cuisine: North American
Keywords: make your own muffin mix, pantry muffin mix, easy muffin mix, mason jar, mason jar muffin mix, mason jar pantry storage
I like to go ahead and make a tag and then write the wet ingredients on the back:
1/2 cup unsweetened applesauce
2 Tbsp Grapeseed oil (or other heart healthy oil)
2 eggs
1 cup light sour cream
1/2 cup +1 Tbsp fat free milk
1/4 cup other liquid (orange juice, lemon juice, or more milk)
1-2 cups solids (chocolate chips, dried cranberries, blueberries, seeds, etc)
You will bake at 350° for 25-30 minutes
This also works really well for a Foodie on a Budget. You can stretch this recipe into two muffin days (each makes 11-12 muffins) and skip all of the additives in store bought muffin mix.
Do you make your own mixes for the pantry? Connect with me in the comments below!
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