A simple but effective mix to create muffins of an infinite variety of flavors.

Basic Muffin Mix
Recipe type: Mixes
Serves: 9 Cups
  • 2 Cups whole-wheat flour
  • 2 Cups all-purpose flour
  • 1 Cup oat bran or wheat germ
  • 2 Cups nonfat dry milk
  • 2 Cups granulated sugar
  • 1 Tablespoon baking powder; plus
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  1. Mix all ingredients thoroughly in large bowl.
  2. 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.

Comments: 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.

Per Serving (excluding unknown items): 4151 Calories; 9g Fat (1.9% calories from fat); 145g Protein; 894g Carbohydrate; 36g Dietary Fiber; 47mg Cholesterol; 6646mg Sodium. Exchanges: 24 Grain(Starch); 10 1/2 Non-Fat Milk; 1 Fat; 27 Other Carbohydrates.

NOTES: Recipe from "Working Mom's Fast & Easy Kid-Friendly Meals" by Elise M. Griffith

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