Muffin Mix

Muffin Mix

Ingredients

  • 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

Instructions

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

Your Recently Viewed Recipes

Leave a Comment

Rate

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

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

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Join our community of 5 million cooks!

Thank You for Signing Up!
There was an issue signing you up. Please check your email address, and try again.

More from "Dry Mixes"



Close Window