I found this?

...looking for mixes one day. I don't know if it is Light in fat or light in texture or what. It does contain oil instead of shortming like so many do. Ok, I copies some of the ones I had. The second one is Risa's post from veg. source. It appears lighter as well. One thing to do would be to just mix dry ingredients and do the math, figure out how many servings approx. and add your own low fat margerine later. I wonder how it would be with applesauce instead of margerine for breads and muffins, pancakes, waffles etc. Crushed banana is acceptable substitute as well. If you really want it light, when you use your recipes, use non-fat milk and egg whites in place of the milk and eggs. You could evern use egg replacer such as energe-egg replacer if it is available. That is what Risa is referring to as egg- replacer. If you don't use it much, I would make a half batch or less, maybe a quarter with margerine instead of shortning for the last recipe. You could also use some whole wheat flour to replace some of the all-purpoSE IN that recipe. My reduced fat-bisquick has buttermilk in it. Maybe you could use some buttermilk in place of some of the dry milk. I am curious why Risa said (or her mix said, rather) not to use non-fat dry milk. Hmm? Anyway, I hope this helps. See you later.

Extra Light Mix
Makes 7 c. mix; 1-3/4 lb.

4 c. whole wheat flour
1 c. nonfat dry milk powder
2-1/2 Tbsp. baking powder
1-1/2 tsp. salt
1/2 c. oil

In a large bowl, blender, or food processor fitted with a
plastic mixing blade, combine the dry ingredients and mix
well. Slowly add the oil, mixing continually until it is
completely absorbed.
Store in closed container in the refrigerator and mix well
before
each use.

Quick Light Biscuits:

2-1/4 c. Extra Light Mix, spooned into measure
1/2 c. water

Preheat oven to 425 degrees.
Add water to mix to form an even dough. Knead gently to
combine. Pat into a rectangle 1/2" thick. Cut into eight
2" squares.
Bake for 15-20 minutes until golden. Serve while still warm.

Risa G., N (9:41:19 pm) : Better Baking Mix
Vegetarian Times, Sept. '97

5 c. unbleached all purpose flour
3 c. whole wheat pastry flour
1 c. whole wheat flour
1/3 c. baking powder
1 c. powdered milk (do not use nonfat powdered milk)
2 tsp. salt
1-3/4 c. (3-1/2 sticks) light stick margarine, cut
into small pieces

In large bowl, mix flours, baking powder, milk and salt.
With a pastry blender or two knives, cut in margarine until
mixture forms coarse crumbs. Store airtight in the refrigerator
up to 3 months or freeze up to 1 year. When ready to use,
stir and spoon into measuring cup. Makes about 12 cups.

Muffins

2 c. baking mix
2/3 c. milk or water
2 tsp. frozen thawed orange juice concentrate
1 large egg or egg replacer

Preheat oven to 375 degrees. Grease 12 standard muffin
pan cups.
Pour baking mix into large bowl. In medium bowl, mix milk,
OJ, and egg until well-blended. Add egg mixture to baking
mix
and stir just until blended.
Spoon batter into prepared muffin cups, filling about 2/3 full.
Bake 20-25 minutes, until muffins are golden. Turn muffins
out
onto wire rack and let cool. Makes 12 muffins.

3 g. total fat, 81 calories, 12 g. carbo
----------------------------------------------------------------------------
Betsy, NY (10:12:12 pm) :
From: jarvi013@gold.tc.umn.edu (Beth R. Jarvis)
Newsgroups: rec.food.recipes

Someone requested this a while back. Here's a recipe for a
fake
Bisquick. I got the recipes from the Minnesota Extension
Service about 20
years ago. I used it with recipes off the Bisquick box and
they worked
fine. (I think I divided the recipe and make a quarter of it.)

Enjoy!

Beth Jarvis Hart
Minneapolis, Minnesota

Master Mix

20 cups all purpose flour, sifted
2 1/2 cups dry milk
3/4 cup double acting baking powder
3 Tbspns. salt
2 Tbspns. cream of tartar
1/2 cup sugar
4 cups (or 2 pounds) vegetable shortening

Measure all ingredients accurately. Stir the flour, dry milk,
salt,
baking powder, cream of tartar and sugar together until well
blended. Cut
or rub the shortening with a pastry blender or your hands
until it is
evenly distributed and the mixture resembles coarse meal.
Makes about 29 cups of mix.

Storing the mix: Store this mix in an air tight container such as
glass
jars, or in plastic or metal containers. Label the container. Be
careful
not to pack the mix. Tighten the lids and store at room
temperature in a
dark place. This mix keeps 4 weeks at room temperatures.

Using the mix: Measuring the mix lightly fluff the mix in the
container
before measuring with a spoon. Then, spoon the mix into a
dry measuring
cup and level it off with a spatula or the straight edge of a
knife.