We have wrapped up our first cooking projects for the quarter, and will now be working on sewing for awhile.  Per request of parents and students, below is the muffin batter recipe we used.  Get creative on the things you add to this batter; some options would be berries (coat them in flour so they don't sink to the bottom of the muffins), peanut butter, granola, chocolate chips, raisins and cinnamon, or how about a few grated apples with some cinnamon?

Large Batch Muffin Mix

This batter makes enough for 3 batches of muffins, using 2 ½ cups of batter for each batch.  The standard batter, using 2 ½ c. batter, with berries of some sort added, would fill about 12 sprayed muffin tins, baked at 400 for about 15 minutes.

Dry Ingredients (put into top of sifter, place bowl underneath.  Do not sift until all three ingredients are added)

·         6 cups flour

·         1 ½  tsp salt

·         2 TBSP baking powder

Remove sifter, shake it off gently over the trash, and wipe outside with a damp towel. DO NOT, DO NOT, DO NOT, DO NOT, DO NOT PUT SIFTER IN DISHWATER!!!!

Wet Ingredients (Put all ingredients in another large mixing bowl. Use fork to stir until all is smooth)

·         1 ½  c. white sugar

·         1 c. brown sugar

·         1 c. oil

·         3 eggs

·         1  c. water

·         1 tsp vanilla

·         1 c. *buttermilk (substitute 1 c. warm milk plus 1 TBSP vinegar)

Add dry ingredients to the wet ingredients. Mix VERY VERY well with large stirring spoon.  Carefully put the batter in a LABELED Ziploc bag and store in refrigerator.