Canteen Muffin Mix

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Category: Muffins

PART ONE – Prepare muffin mix


  • 4 kg self raising flour
  • 1 kg wholemeal self raising flour
  • 2 kg caster sugar

Note: This quantity makes 224 x 65g muffins


  1. Add half the quantity of all ingredients in a large container, mix well
  2. Gradually add remaining ingredients and continue to mix well
  3. Store in an airtight container, clearly marked, in a cool, dark, dry place
  4. The muffin mix will keep for at least two or three months.

PART TWO – Plan your flavours

  • Choose seasonal fruit
  • Berries – fresh or frozen e.g. mixed berries, raspberries, strawberries or blueberries
  • Banana – mashed or chopped
  • Canned fruit in juice – drained and chopped e.g. peaches, apples or pears
  • Dried fruit e.g. sultanas, raisins, cranberries or currants
  • Pumpkin – cooked and mashed, although it is a vegetable it can be sweet and delicious.

PART THREE – Prepare muffins

Ingredients, see measures below

  • Muffin mix
  • Reduced fat vanilla or flavoured yogurt
  • Vegetable oil e.g. canola
  • Egg, lightly beaten
  • Reduced fat milk
  • Fruit of your choice


  1. Preheat oven to 180ºC
  2. Lightly spray muffin trays with oil spray; or use paper cases
  3. Place muffin mix in a large bowl, make a well in the centre, set aside
  4. In a jug, add yogurt, oil and egg, whisk until combined
  5. Add fruit to wet ingredients, gently stir. If the mixture is too dry at this point add a little more milk
  6. Pour wet ingredients into dry mix
  7. Use a wooden spoon to stir until just combined – do not over mix
  8. Spoon mixture into prepared muffin tray or paper cases
  9. Bake for 18 – 20 minutes or until golden. Sand on wire rack to cool.

Number of Muffins

16 32 48
3.25 cups 6.5 cups 9.75 cups
1 cup 2 cups 3 cups
0.5 cup 1 cup 1.5 cups
1 egg 2 eggs 3 eggs
1/3 cup 2/3 cup 1 cup
1 cup 2 cups 3 cups

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