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Layer neatly in a wide-mouth quart mason jar: flour first, then sugar, milk powder, baking powder, baking soda, salt, cinnamon, nutmeg, and finally brown sugar. Press down each layer gently for a tidy look. Seal jar tightly. Shelf life: about 6 months in a cool, dry pantry.
Tag Instructions (attach to jar)
Snickerdoodle Muffins
Preheat oven to 350°F (175°C). Line or grease a muffin tin.
In a large bowl, whisk together jar mix.
In a separate bowl, beat:
1 cup milk
½ cup melted butter or oil
2 large eggs
1 teaspoon vanilla extract
Add wet to dry and stir until just combined (don’t overmix).
Divide batter into muffin cups (about ¾ full).
For the topping: mix 2 tablespoons sugar + 1 teaspoon cinnamon and sprinkle over muffins before baking.
Bake 18–22 minutes, until golden and a toothpick comes out clean.