just a basic mix

Back a long, long time ago in 7th grade I had to take what was then called electives. We were only supposed to take it for 9 weeks then change to the next elective. We had home economics, shop, ag or agricultural, and something that slips my mind. Well ag was taken out, teacher quit or something. So I took an extra coarse of home economics. I learned this recipe by heart. Except we had shortening instead of butter.We didn't have ziploc bags we had containers or jars. I can't even remember the teachers name. I got extra credit for going over to make it for the next class after us. The teacher used to make it if there was no time left. Well old memories I am sharing with yall.

This is a base recipe for muffins. Add your own variations ie coco powder for chocolate muffins or add in raisins into the finished batter. The change of oven teperature is to help the miffins dome nicely. Also quick and easy to make.I sifted double amouts of the dry ingredients and kept some in a sealed bag so that I can have a quick getaway muffin when I'm lazy.

I love scones, but I was wondering about the difference between scones and muffins. That's how I came up with this recipe.When adding the egg, make sure it doesn't separate, do so in small batches. After adding the powdered ingredients, make sure you don't mix too much. Don't worry even if it's a little floury. Adding milk in small batches makes it easier to blend together. Recipe by Fuwafuwamiruku.

I tried adding some leftover pancake mix and ended up with a soft, sweet, brioche-like bread, similar to that of our neighbourhood bakery. Brioche usually has plenty of butter, but by using coffee creamer I've reduce the butter.If you put the bread case itself on the scale to weight the ingredients, it cuts down on washing afterwards.About the coffee creamer: there's soy and milk-based types. Either is fine. However, the milk-based type is a bit richer and helps the bread expand, so I would suggest going with this. Recipe by Miashanmama

I wanted to make a sweet bread dough that would go well with anything.Even if you don't add any fillings, these buns will be subtly sweet and delicious as is. Recipe by Panko625

6 net carbsRecipe from Wheat Belly Cook Book **Follow the recipe for All-purpose Baking Mix that I have to make these.**Another dense bread but flavor isn't too bad.VARIATION:Add 1/4 tsp each of dried rosemary and dried oregano

This batter is simple and delicious.I've adjusted this recipe to yield about 1 plateful of donuts. I'm really into using pancake mix in everything at the moment, so I've also uploaded some other recipes that use it.Of course you can still make this by mixing everything together in a bowl instead.I recommend using a freezer bag if you're just making enough batter for a 12 donut mold or small cupcakes though.This recipe isn't so sweet so if you want to add more sugar, feel free. Recipe by tama-ma

I made this at home using ingredients I had on hand for making desserts so it has quite a rich feel to it.I took my basic bread dough recipe and just increased the amount butter and sugar. I wanted to make sure that it was easy to shape, so I made it extra soft. Recipe by Yukiline

This is the bread we make most often at our house The dough has a nice texture and it's easy to handle.When kneading the dough in the bread machine, if you put in all of the ingredients, including the butter, from the start, the finished bread will become stale faster. Recipe by DUFFYchan.