And, as you all know, I love make-ahead mixes for their convenience! Therefore, I prepared these for the pantry (because they are very much worth it-- especially for an impromptu meal!). They are also quickly made while you have out all the ingredients. It is especially simple with our printable recipe kit which includes the directions, a set of jar labels and instruction labels. I like to prepare 6 jars at a time but larger families may want to make a dozen of them.
Note to GF households: The gf flour that I use for our baking is this Better Than Cup for Cup Blend. I make 30 cups at one time (there is an Excel spreadsheet at the website and you can customize the amount you want to make) and keep it in a large pantry jar. This makes for quite a convenient and thriftier mix when you make your own. To purchase small bags is just too expensive.
Place inside a quart-sized jar the following ingredients:
- 3 c. all purpose flour (or GF flour blend which includes xanthum gum)
- 2 1/2 tsp. baking powder
- 1 tsp. sea salt
- 1 tsp. dried chives
- 1/3 c. sugar
Once the first five ingredients are measured into the jar, carefully stir contents inside with a butter knife to distribute the baking powder, salt and spices (this will also allow more room for the sugar as it will compact the mixture down). Place lid firmly back on jar and give it a good shake for a final blend. The mix is now complete. Simply label and attach the directions to the muffin mix (found on our printable below).
Preheat oven to 400 degrees Fahrenheit (you may want to try 375 if using GF flour blend).
Mix together in a medium mixing bowl:
- 2 eggs, beaten
- 1 c. milk
- 1/2 c. butter, melted
- Add prepared muffin mix and stir until just combined (batter will be thick).
- Add 1/4 c. parmesan cheese, shredded mozzarella cheese or your favorite cheese blend and stir until just combined. Do not over stir as it will result in tougher muffins.
- Divide batter evenly into 12 lined/greased muffin cups and bake for 16-18 minutes or until golden brown (and/or toothpick inserted inside comes out clean).
Like I have mentioned before, the nice thing about making your own mixes is that you can control the quality of ingredients. Instead of iodized table salt, we can use sea salt or the Himalayan pink salt. Instead of baking powder laden with cancer causing aluminum, we can choose the "clean" version. The best part is that our mixes don't include artificial anything!
This is a wonderful way to stock your pantry! In fact, you may also be interested in our Cornbread Mix-in-a-Jar and our favorite Oatmeal Muffins Mix-in-a-Jar recipe kits.
When making up pantry mixes, here are a few ways to avoid mess and waste:
- Being that the ingredients you are using are dry, simply wipe off spoons and measuring cups immediately and put them away. No need to add them to that pile of dirty dishes! This makes clean up a breeze!
- When printing out our recipe kits, in order to save on ink, just wipe out the jar when it is empty and place it right back in the original spot on the pantry shelf. When you use up your last mix, refill all your jars with the ingredients. This way you save on ink and pasting each time.
- When making up the mixes, I timed myself on each jar (without rushing, I promise) and it came out to only 3-minutes per jar! That is quicker than driving to the store, waiting in line and purchasing a boxed mix (plus you are getting a superior product). Don't underestimate the savings and convenience of the make-your-own-mixes.
HERE is our printable recipe kit that you may want to add to your recipe book. Happy pantry building, ladies! P.S. Please do let me know if any of you download this kit, I am curious how many enjoy these types of pantry projects!
"Go thy way, eat thy bread with joy...
for God now accepteth thy works."
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