Small Recipes with Homemade Biscuit mix...Perfect Muffins


Here is one of the three recipes I use the most from my Martha White Lard Baking Mix.  The other two are biscuits, of course, and pancakes.  This recipe is the same from both Martha White and Betty Crocker…but I changed it to use a whole egg for a half recipe…very successfully.  You can substitute Bisquick for the biscuit mix.  This recipe makes perfect muffins with a pebbly top and a fine grain inside.
These muffins are old-fashioned, just right with any topping like jam, honey, or just plain butter.  Simple, inexpensive, great with soup or salad meals.  
I freeze any leftovers; when I want to use them I microwave them 20 seconds or so, slice them and put them back together, and toast them a few minutes in my toaster oven to crisp up the crust and they are just like fresh-baked.
These are your mother's muffins...not the giant coffee shop cupcakes they sell as muffins.
                        Perfect  Muffins 
  ¼       cup  milk
  1        tablespoon  butter, melted
  1        large  egg
  5        ounces  Lard Biscuit Mix, Martha White -- or Original Bisquick mix (1 cup)
  2        tablespoons  sugar
Heat oven to 400°F.  Grease bottoms only of 6 regular-size muffin cups.
In medium bowl, beat milk, melted butter and egg with wire whisk or fork until blended. Stir in biscuit mix and sugar just until moistened. Spoon batter into muffin cups.
Bake 15 to 18 minutes or until golden brown.  (Test for 200° with instant read thermometer.)
6 Muffins

Some hints for making your best muffins are HERE.

Martha White Biscuit Mix
                        1 QUART MIX
  1           pound self-rising flour -- sift first (4 cups)
  4          ounces  lard or shortening -- 1/2 cup
Cut shortening into flour with pastry blender or food processor until it resembles coarse crumbs.
Store in a tightly covered container at room temperature (If using shortening).  Refrigerate if using lard.
Mix will keep well up to 4 months on the shelf if using shortening or in the refrigerator if using lard. 
Recipe weighs 20 ounces; 1 cup recipe weighs 5 ounces.                                
                        TO PREPARE 5-6 BISCUITS:
  5       ounces  biscuit mix
  5-6 tablespoons  milk or buttermilk (3/8 cup)
Preheat oven to 450°, toaster oven to 425°.  Lightly grease or line a baking sheet with parchment.
Add milk to mix.
Stir with a fork only until dough leaves sides of bowl.  Turn dough out onto lightly floured board; knead gently just until smooth, about 10-12 times.
Roll out to ½  inch thickness.  Cut into rounds with a floured 2 inch cutter.  Turn over when placing on baking sheet.
Bake 15-18 minutes or until golden brown.

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