Quickie Mix

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 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 all purpose flour.
Increase baking powder to 5 tablespoons.

"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
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