Muffins Mix
Yield
1 batchPrep
20 minCook
0 minReady
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 | cups |
all-purpose flour
sifted |
|
| ⅓ | cup |
baking powder
|
*
|
| 1 | cup |
milk, skim, (non fat) powder
|
|
| 4 | teaspoons |
salt
|
|
| 1 ¾ | cups |
vegetable shortening
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.1 | l |
all-purpose flour
sifted |
|
| 79 | ml |
baking powder
|
*
|
| 237 | ml |
milk, skim, (non fat) powder
|
|
| 2E+1 | ml |
salt
|
|
| 414 | ml |
vegetable shortening
|
*
|
Directions
Stir baking powder, dry milk and salt into the sifted flour.
Sift all dry ingredients together until well mixed.
Cut or mix fat into flour mixture utnil all particles are thouroughly coated and mixture esembels coarse cornmeal.
Sort mix in a jar or can with a tight lid. It can be measured into 2 cup amounts and put in plastic bags or jarsd where it will be ready for use.
It may be stored at room temperature for 6 weeks. Vary the liquids: dry milk solids are already in the mix so more milk is not need.
You can use fruit juice, water or meat broth for the liquid called for in a recipe.
