1 : tb Plus /4 cup water
1/4 : c Light corn syrup
2 : tb Butter
1 : ts Vanilla extract
2 : tb Peanut butter
1 : ds Salt
3 : c Powdered sugar
35 : Unwrapped Kraft caramels
1 : c (or two 3.5 ounce packages)
0: Preheat oven 425F (220C)
1: Generously butter muffin pans
2: Place Quick Mix in a medium bowl
3: Add sugar and mix well
4: In a small bowl, combine egg and milk or water
5: Add all at once to dry ingredients
6: Stir until just blended
7: Fill prepared muffin pans 2/3 full
8: Bake 15 to 20 minutes, until golden brown
9: Serve hot with butter and honey, if desired
10: Variationss: Raisin, Date or Nut Muffins: Add 1/2 cup finely choped raisins, dates or nuts to dry ingredients before adding liquid ingredients
11: Before baking, sprinkle generously with mixture of cinnamon and sugar
12: Blueberry Muffins: Add 1 cup well-drained blueberries to dry ingredients before adding liquid ingredients
13: Oatmeal or Bran Muffins: Reduce Quick Mix to 1 3/4 cups
14: Add 3/4 cup quick rolled oats or all-bran cereal to dry ingredients before adding liquid ingredients
15: Apple Muffins: Add 1 cup grated rqw apple to dry ingredients before adding liquid ingredients and increase baking time to 20 to 25 minutes
16: Orange Muffins: Add 1 tablespoon fresh orange peel or 1 1/2 teaspoons dehydrated orange peel to dry ingredients before adding liquid ingredients
17: Cranberry Muffins: Add 2/3 cup chopped cranberries to dry ingredients before adding liquid ingredients
18: Taken from "The Complete Make-a-Mix Cookbook" by Karine Eliason, Nevada Harward, and Madeline Westover From Gemini's MASSIVE MealMaster collection at www
19: synapse
20: com/~gemini