Recipe#10380

Title: Muffin Mix

From: marthahs@worldnet.att.net (Martha Sheppard) 
 Newsgroups: rec.food.baking 
 Date: Sat, 14 Dec 1996 01:57:47 GMT 
 Message-ID: <32b3086d.53575491@netnews.worldnet.att.net> 

First is a recipe for a basic muffin mix.  Then a recipe using the
 mix.  From there you can adapt the mix anyway you wish.  Substitute
 blueberries for the raisins (I use dried blueberries) in the second
 recipe or whatever.  Good luck, Martha
                Quickie Mix
 2      Teaspoons     Cream of tartar
 3 1/2  Cups          All purpose flour
 1      Teaspoon      Baking soda
 1      Tablespoon    Baking powder
 1 1/2  Cups          Instant nonfat dry milk
 1      Tablespoon    Salt
 2 1/4  Cups          Vegetable shortening
 In large bowl, sift together all the dry ingredients. Mix well. Cut in
 shortening until evenly mised. Mixture will look like cornmeal. Put in
 a large airtight container. Make 13 cups of mix. Use within 10 - 12
 weeks.
 Whole Wheat Mix: 4 1/4 c all purpose flour and 4 1/4 c. whole wheat
 flour instead of 8 1/2 c ap flour. Increase baking powder to 5
 tablespoons.
        "Quickie Mix" Raisin Muffins
 2 1/2  Cups          "Quickie Mix" (see recipe)
 1      Tablespoon    Sugar
 2      Tablespoons   Margarine -- softened
 1/2  Cup           Raisins
 1/2  Cup           Water
 1                    Egg
 Preheat oven to 400~F.  Combine "Quickie Mix" and sugar in a
 medium-size bowl; cut in margarine with pastry blender until mixture
 is crumbly. Add raisins.
 Beat water with egg in a 1 cup measure.  Stir into "Quickie Mix" with
 fork just until mixture is moistened. Batter will be lumpy. Spoon
 batter into greased medium-size muffin pan cups, filling each 3/4
 full.
 Bake in a preheated hot oven (400~F) for 20 minutes, or until lightly
 golden.  Serve warm.  Yield: 8