Butter Muffin Mix

• 5-1/2 cups all-purpose flour
• 1/2 cup sugar
• 1/4 cup baking powder
• 1-1/2 teaspoons salt
• 3/4 cup cold butter
• 2 tablespoons sugar
• 1 egg
• 3/4 cup plus 1 tablespoon milk
• 1/4 teaspoon almond extract
• 1/4 cup chopped dried apricots
• 1/4 cup chopped slivered almonds, toasted
• 1 egg
• 3/4 cup plus 1 tablespoon milk
• 1 package (2-1/2 ounces) thinly sliced roast beef, finely chopped
• 1/4 cup chopped green onions

1. In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until the mixture resembles coarse crumbs. Store in an airtight container in the refrigerator for up to 3 months.
2. 3 batches (about 7 cups mix).
3. Contents of muffin mix may settle during storage. When preparing recipe, spoon mix into measuring cup. In a large bowl, combine 2-1/3 cups muffin mix and sugar. Combine the egg, milk and extract; stir into dry ingredients just until moistened. Fold in apricots and almonds.
4. Fill greased or paper-lined muffin cups two-thirds full. Bake at 425u0b0 for 10-13 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
5. 1 dozen.
6. Contents of muffin mix may settle during storage. When preparing recipe, spoon mix into measuring cup. Place 2-1/3 cups muffin mix in a bowl. Combine egg and milk; stir into mix just until moistened. Fold in beef and onions.
7. Fill greased or paper-lined muffin cups two-thirds full. Bake at 425u0b0 for 10-13 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

flour, sugar, baking powder, salt, cold butter, sugar, egg, milk, almond extract, apricots, slivered almonds, egg, milk, beef, green onions

Taken from www.tasteofhome.com/recipes/butter-muffin-mix/ (may not work)