Muffin Mix

Muffin Mix


  • 2 teaspoons cream of tartar
  • 3 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1 1/2 cup 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. Raisin Muffins 2 1/2 cups muffin mix 1 tablespoon sugar 2 tablespoons margarine, softened 1/2 cup raisins 1/2 cup water 1 egg Preheat oven to 400F. Combine muffin 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 muffin 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 (400F) for 20 minutes, or until lightly golden. Serve warm. Yield: 8

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is it 3 and a half cups of flour, or 8 and a half cups??


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