I have a confession to make. I love muffin mixes. :0 Yes, me, the person who likes making everything from scratch. I know that it’s simple to make muffins from scratch and that they are way better for you. (I do still make banana muffins from scratch, because I don’t really like the flavor of the banana muffin mixes. I also make pumpkin/winter squash muffins from scratch because our winter squashes have grown very well the past couple of years.) Maybe it’s because I have to make almost everything else from scratch. It is just so nice, to grab a box from Betty Crocker and add eggs, water, and oil. Plus, just having a mixing bowl and a spoon to wash up afterward is nice too. 🙂
But . . .
I don’t just make the make what that box says. Those 12 little muffins never fill up the hungry tummies that I have around here. I have discovered the magic of add-ins. It’s super simple, makes that box of mix stretch, and results in much more filling muffins. You simply make up the standard muffin mix and then start adding things. At the least, I add some old fashion oats (about 1/2-2/3 cup). I usually also add a couple of large spoonfuls of ground flaxseed. I keep a tub of freshly ground mixed nuts (almonds, walnuts, and pecans) in the fridge, so 1/2 cup of those probably gets tossed in as well. Depending on the type of muffins I am making, I may add things like cubed apple pieces (great in cinnamon muffins) or shredded coconut (perfect in chocolate chip). You can always add more fresh berries to blueberry muffins. I used to slice up strawberries or toss in some fresh raspberries, but DD doesn’t like fresh berries baked in things. I typically don’t add them anymore, unless I am making another kind of muffin as well. Seeds can be a great addition as well. Your imagination and your family’s tastes are the only limiting factor here.
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