Basic Muffin Mix, Chocolate Banana Muffins, and Healthy Start Muffins
Source: Canadian Living Magazine, Oct 94
Baking Up The Best by Elizabeth Baird

5 1/2 cups all-purpose flour
2 1/4 cups whole wheat flour
2 1/2 cups natural bran
1 3/4 cups skim milk powder
1 1/2 cups granulated sugar
2 tablespoons baking powder
2 teaspoons salt

In large bowl, stir together all-purpose and whole wheat flours, bran, milk powder, sugar, baking powder and salt until combined. Transfer to airtight container; store in cool, dry place. Stir well before using.

Tips:
1. Muffins can be individually wrapped and frozen in airtight container for up to 2 weeks (Healthy Start Muffins - up to 10 days); thaw, still wrapped, at room temperature or in microwave.

2. Loaves can be wrapped in plastic wrap and stored for up to 2 days or frozen for up to 2 weeks; thaw, still wrapped, at room temperature.

Chocolate Banana Muffins
Makes 9 muffins

2 3/4 cup basic muffin mix
3/4 cup chocolate chips
1 cup banana, mashed (3 small)
1/3 cup water
1/3 cup vegetable oil
1 egg
1 tbsp vanilla
9 banana slices, thin

In bowl, stir Basic Muffin Mix with chocolate chips.

Whisk together banana, water, oil, egg and vanilla; stir into dry ingredients just until moistened.

Spoon into greased muffin cups, filling to top. Top each with banana slice.

Bake in 375F (190C) oven for about 30 minutes or until tops are firm to the touch. Let cool in pan on rack for 5 minutes; remove muffins to rack and let cool completely.

Healthy Start Muffins
Makes 9 muffins

1 cup all-bran cereal
1 1/4 cups water
1/3 cup molasses
1 egg
1 tbsp vanilla
2 3/4 cups best: basic muffin mix
3/4 cup prunes, chopped
1/3 cup pumpkin seeds
2 tsp cinnamon
1/2 tsp baking soda

In bowl, soak cereal in water for 5 minutes or until softened; whisk in oil, molasses, egg and vanilla.

In large bowl, stir together Basic Muffin Mix, prunes, pumpkin seeds, cinnamon and baking soda; stir in cereal mixture just until moistened. Spoon into greased muffin cups, filling to top.

Bake in 375F (190C) oven for about 30 minutes or until tops are firm to the touch. Let cool in pan on rack for 5 minutes; remove muffins to rack and let cool completely.