Basic Muffin Mix Recipe - Cooking Index
Basic Muffin Mix Recipe - Cooking Index
Muffins are a popular breakfast or after-school treat in many homes, and with this mix you're always ready to whip up a quick batch. Substitute powdered low-iron soy formula for dry milk if dairy is a problem in your household.
Courses: Breads| 2 cups | 125g / 4.4oz | Whole-wheat flour |
| 2 cups | 125g / 4.4oz | All-purpose flour |
| 1 cup | 237ml | Oat bran or wheat germ |
| 2 cups | 474ml | Nonfat dry milk |
| 2 cups | 396g / 13oz | Granulated sugar |
| 1 tablespoon | 15ml | Baking powder - plus |
| 1 teaspoon | 5ml | Baking powder |
| 1 teaspoon | 5ml | Baking soda |
| 1 teaspoon | 5ml | Salt |
Mix all ingredients thoroughly in large bowl.
Store in airtight container in pantry or cupboard for up to 4 weeks, or in airtight freezer bags in the freezer for up to 4 months.
This recipe yields about 9 cups of mix.
Source:
Cookbook Digest, Sep/Oct, 1999
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