QUICK MUFFIN MIX

2 1/2 cups all-purpose flour
2 1/2 cups whole wheat flour
1 cup wheat bran cereal
1 cup quick-cooking oats
1 1/2 cups sugar
2 tablespoons baking powder
2 teaspoons salt
Combine all ingredients in a large airtight container. Store at room temperature
until ready to use. Stir well before measuring for the muffin recipe. Yield:about 6
cups.

QUICKIE MIX & MUFFIN RECIPE

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 mixed. 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 all
purpose flour.
Increase baking powder to 5 tablespoons.
Recipe for "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