Recipe: Basic Muffin Mix (using whole wheat flour and oat bran or wheat germ)

BASIC MUFFIN MIX AND BASIC MUFFINS
Source: Working Mom's Guide to Kid-Friendly Meals: Over 200 Fast & Easy Recipes That Will Have Your Whole Family Begging for More by Elise M. Griffith

Muffins are a popular breakfast or after-school treat in many homes, and with this mix you're always ready to whip up a quick batch. Substitute powdered low-iron soy formula for dry milk if dairy is a problem in your household.

2 cups whole-wheat flour
2 cups all-purpose flour
1 cup oat bran or wheat germ
2 cups nonfat dry milk
2 cups granulated sugar
1 tablespoon plus 1 teaspoon baking powder
baking powder
1 teaspoon baking soda
1 teaspoon salt

In a large bowl, thoroughly mix whole-wheat flour, all-purpose flour, oat bran or wheat germ, nonfat dry milk, sugar, baking powder, baking soda and salt

Store in airtight container in pantry or cupboard for up to 4 weeks, or in airtight freezer bags in the freezer for up to 4 months.

Makes about 9 cups of mix

To make muffins combine:
2 cups Basic Muffin Mix
2/3 to 3/4 cup liquid such as milk or water
1/3 cup melted butter or oil
1 egg, beaten

Preheat oven to 350 degrees F.

Combine Muffin Mix, milk or water, butter or oil, and egg until barely moistened. Spoon into greased muffin tin.

Bake at 350 degree until done.