Frugal times call for frugal measures. Most cake, muffin, brownie and cupcake mixes consist of just a few dry ingredients. The price you pay at the grocery store is mainly for the pretty pictures on the packaging and the recipe instructions that are included on the back of the box. So, if you are a senior or a busy mom looking to save time and money with helpful baking and cooking shortcuts, fill your kitchen with the delicious aroma of homemade baked goodness.
These make-at-home mixes for favorite baked goods can be pre-mixed and stored in a Mason jar to use as needed.
Vanilla Cake Mix
Dry Ingredients
2 ½ cups all-purpose flour
1 ¾ cups sugar
2 tsp baking powder
½ teaspoon salt
Mix all ingredients and store in a large Mason jar with lid. Great for a basic vanilla cake to use in recipes. Try it with the frosting flavor of your choice. Sprinkle in chocolate chips or swirl with fruit preserves. A versatile, basic vanilla cake.
Add the below when ready to prepare and bake:
Wet Ingredients
1 cup (2 sticks) of unsalted butter,
1 cup whole milk (room temp)
2 teaspoons vanilla extract
4 large eggs, at room temperature
Versatile Pancake/Waffle Mix
Dry Ingredients
2 cups unbleached flour
3 tablespoons sugar
1 tablespoon baking soda
¼ teaspoon salt
Combine dry ingredients and store in a large Mason jar. When ready to use, add wet ingredients and assorted additions such as nuts, raisins, blueberries, chocolate chips.
Wet Ingredients
For pancakes, add:
1 ⅓ cup cold water or milk
1 egg (beaten)
For waffles, add:
2 eggs, beaten
1⁄4 cup butter, melted butter or ghee
1 ½ cups milk
Directions
To make waffles, heat your waffle iron and spray with non-stick cooking spray or use a paper towel to wipe with cooking oil. When the ready light goes on, use a small gravy ladle or muffin cup to pour waffle batter on the middle of the waffle iron. Batter will spread to the edges.
Close the lid and let waffles form and cook, probably less than 5 min per waffle. Remove from waffle iron and set on a plate with a pat of butter. Continue with the next waffle until all waffles are made.
For pancakes, heat a large skillet or griddle and wipe or spray with cooking oil. Pour about 1/4 cup of batter per pancake on to the hot surface. Bubbles will form. When the edges look firm, flip.
Stack cooked pancakes or waffles on a serving plate with pats of butter on top of each. Serve warm, with syrup and fruit toppings, cinnamon or whipped cream.
Chocolatey Brownies
Dry Ingredients
2 cups unbleached flour
3 tablespoons sugar
1 tablespoon baking soda
¼ teaspoon salt
Combine all, mix and add to a large Mason jar with lid. Follow the below recipe when ready to make brownies. Just as easy as buying a boxed brownie mix, but made at home with love.
Wet Ingredients
To the above dry cake mix, add:
1⁄4 cup butter, melted
2 tablespoons sugar
2 large eggs (beaten)
1 ½ teaspoons vanilla extract
½ cup semi-sweet chocolate, melted
2 tablespoons sifted cocoa powder
Directions
Set oven to medium heat- 350 degrees. Spray with cooking spray or butter and flour your cake pan before pouring in the batter.
Bake for about 25 minutes. Insert and remove a toothpick to see if it comes out clean. If not, continue baking, testing every 5 minutes until done.
Muffin Base Mix (turn into Blueberry, Banana Nut or Chocolate Chip Muffins)
Dry Ingredients
2 1/4 cups all-purpose flour
1 cup granulated sugar
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
Mix and store the above dry muffin mix in a large Mason jar with lid. When ready to use, follow the below recipe for basic muffins. Vary the recipe by adding spices, nuts, dried fruits and flavorings.
Wet Ingredients
2/3 cup oil, applesauce or melted butter
1 large egg
1/2 cup Greek yogurt (whole milk)
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Grease the muffin tins before adding batter. Bake for about 20 minutes to start. Once the center looks solid, check doneness by gently inserting a toothpick to see if it comes out clean. If not, continue baking, testing every 5 minutes until done.
For Blueberry Muffins, add:
1 cup blueberries, fresh or frozen
For Banana Nut Muffins, add:
1 cup mashed banana (about 2 bananas)
¾ cup chopped walnuts
For Chocolate Chip muffins, add:
1 cup semisweet chocolate chips
Corn Bread/Muffin Mix
Muffins make a quick and comforting side for soups, stews and chilis. They’re ideal to make a quick take-along breakfast that you can hold in your hand. Here’s a tried and true dry muffin mix to help you save a few dollars on pricey, boxed versions found at the store.
Dry Ingredients
1 cups all-purpose flour
1 cups fine cornmeal
1/3 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon salt
Whisk all dry ingredients and add to a large Mason jar with lid. Combine with the below wet ingredients when ready to bake.
Wet Ingredients
2 eggs beaten
2/3 cup milk
⅓ cup Greek yogurt
½ stick salted butter melted and cooled
2 tablespoons vegetable oil
Use cooking oil to grease your muffin tin or spray with cooking spray before adding muffin batter. Standard oven temp for baking muffins is 350 degrees. Check for doneness after about 15 minutes. Poke in a toothpick to see if it comes out clean. If not, continue baking, testing every 5 minutes until done.
