Preheat oven 425F (220C). Generously butter muffin pans. Place Quick Mix in a medium bowl. Add sugar and mix well. In a small bowl, combine egg and milk or water. Add all at once to dry ingredients. Stir until just blended. Fill prepared muffin pans 2/3 full. Bake 15 to 20 minutes, until golden brown. Serve hot with butter and honey, if desired. Variationss: Raisin, Date or Nut Muffins: Add 1/2 cup finely choped raisins, dates or nuts to dry ingredients before adding liquid ingredients. Before baking, sprinkle generously with mixture of cinnamon and sugar. Blueberry Muffins: Add 1 cup well-drained blueberries to dry ingredients before adding liquid ingredients. Oatmeal or Bran Muffins: Reduce Quick Mix to 1 3/4 cups. Add 3/4 cup quick rolled oats or all-bran cereal to dry ingredients before adding liquid ingredients. Apple Muffins: Add 1 cup grated rqw apple to dry ingredients before adding liquid ingredients and increase baking time to 20 to 25 minutes. Orange Muffins: Add 1 tablespoon fresh orange peel or 1 1/2 teaspoons dehydrated orange peel to dry ingredients before adding liquid ingredients. Cranberry Muffins: Add 2/3 cup chopped cranberries to dry ingredients before adding liquid ingredients. Taken from "The Complete Make-a-Mix Cookbook" by Karine Eliason, Nevada Harward, and Madeline Westover
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|Serving Size: 1 Lg muffin (22g)|
|Recipe Makes: 12|
|Calories from Fat: 5 (9%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 18mg||6 %|
|Sodium 7.9mg||0 %|
|Potassium 13.5mg||0 %|
|Total Carbohydrate 12.8g||4 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 12.8g|
|Protein 0.7g||1 %|
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Calories per serving: 57
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