Ingredients

8 cups all-purpose flour3 cups sugar3 tablespoons baking powder2 teaspoons salt2 teaspoons ground cinnamon2 teaspoons ground nutmegADDITIONAL INGREDIENTS:1 large egg, room temperature1 cup 2% milk1/2 cup butter, melted

Preparation

In a large bowl, whisk the first 6 ingredients until well blended. Store in airtight containers in a cool, dry place or in the freezer up to 6 months. Yield: 4 batches (11 cups mix).

To prepare plain muffins: Preheat oven to 400°. Whisk together egg, milk and melted butter. Add 2-3/4 cups muffin mix, stirring just until moistened. Fill paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 18-21 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

For Blueberry Muffins: Prepare muffins as directed, folding 1 cup fresh or frozen blueberries into prepared batter.

For Rhubarb-Orange Muffins: Prepare muffins as directed, adding 1/3 cup orange marmalade to egg mixture and folding 3/4 cup diced fresh or frozen rhubarb into prepared batter.

For Banana Muffins: Prepare muffins as directed, adding 1 cup mashed ripe bananas to egg mixture.

For Cranberry-Pecan Muffins: Prepare muffins as directed, tossing 1 cup chopped fresh or frozen cranberries, 1/2 cup chopped pecans and 3 tablespoons sugar with muffin mix before adding to egg mixture.

For Apricot-Cherry Muffins: Prepare muffins as directed, tossing 1/2 cup each chopped dried apricots and dried cherries with muffin mix before adding to egg mixture.

For Cappuccino Muffins: Prepare muffins as directed, tossing 1 cup miniature semisweet chocolate chips and 2 teaspoons instant coffee granules with muffin mix before adding to egg mixture.

For Carrot-Raisin Muffins: Prepare muffins as directed, tossing 3/4 cup shredded carrots and 1/3 cup golden raisins with muffin mix before adding to egg mixture.

For Apple-Cheese Muffins: Prepare muffins as directed, tossing 1/2 cup each shredded peeled apple and shredded Colby-Monterey Jack cheese with muffin mix before adding to egg mixture.

For Fig-Pistachio Muffins: Prepare muffins as directed, tossing 1 cup chopped dried figs and 1/3 cup chopped, toasted pistachios with muffin mix before adding to egg mixture.

For Zucchini-Pineapple Muffins: Prepare muffins as directed, tossing 1/2 cup each shredded peeled zucchini and drained pineapple tidbits with muffin mix before adding to egg mixture.