Growing up Washington Hot Muffin Mix used to be my favorite muffins. You could buy the packaged mix in the grocery store just like Jiffy Corn Bread mix. Unfortunately, the company discontinued selling it years ago. Fortunately, they were kind enough to make the recipe public for fans like myself.
For those of you who follow my home cooking, you know I don’t do anything ordinary. I love to take a basic recipe and spice it up a bit and make it my own. I am always trying to come up with my next big thing!
Today I took the basic Washington Hot Muffin Mix recipe and made 4 varieties from it; 4 recipes in 1. To the mix I added canned crush pineapples, canned diced mangos, chocolate chips and dried cranberries. You can also add in blueberries, bananas or whatever you’d like. I also used 3 different cupcake tins to get a variety of looks. To make the presentation extra special, I arranged them on a cupcake holder.
I love the way this came out. This also goes on my holiday dinner menu from now on.
Moms, this is another easy recipe you can make with your children. Why not bake the muffins in decorative cupcake tins your kids love. Be creative and have fun.
1 Cup of Washington Self-Rising Flour (I could not find the Washington brand so I used an alternative)
2 1/2 Tbsp. sugar
2 Tbsp. oil
1/3 cup milk
Preheat oven to 400 degrees. (I set my oven to 350 degrees because it was cooking too fast.)
Combine all dry ingredients in mixing bowl and mix together. Add oil, egg and milk until batter is uniform. Pour batter into greased muffin cups filling about 3/4 full. Bake 15-18 minutes. Makes about 5 muffins depending on the size of the tin you use.
My note: If you are using a dark baking pan, it may cook faster. I had to adjust for this.
I give this 5 stars***** It’s quick, easy and delicious. Look how pretty this is.
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