Breads:

Light Muffin Mix

Comment on this recipe

When making this recipe mix, be sure to use the freshest ingredients possible. Nothing worse to open any container of store bought or homemade mixes and find they are not useable. The mix can be used to any recipe calling for "a mix." Not sure whether you care to make use of this excellent homemade version of store bought mixes that are high in fat, because it (this mix) is what we use to make the low-fat, low-salt, delicious broccoli cheese muffin recipe included for the Season's Eating publication.

Ingredients

3 cups unbleached white flour
3 cups whole wheat flour
5 tablespoons sugar
2 tablespoons plus 2 tablespoons baking powder
1/2 teaspoon salt

Instructions

In a large bowl, mix all ingredients together (a wire whisk or fork evenly distributes the ingredients). Store in an airtight container for up to three months.

Kay Schriefer, Moline