Recipe: Biscuit and Muffin Mixes

*Biscuit Mix - Reduced fat and sodium
*Master Mix (like Bisquick)
*Fat Free Baking Mix (Bisquick Copycat .. well, without the
shortening)
*Muffin Mix (plus several recipes using it)

Biscuit Mix - Reduced fat and sodium

Reduce fat--and sodium--at the same time with this fast, easy-to-prepare
mix requested by Mrs. W.C. Hooper of Brevard, North Carolina. We feel we
met the challenge and have created a moist, flavorful biscuit. Bonus:
This version has no added salt. We reduced the calories and fat by:

* using tub-style margarine and butter-flavored granules to replace the
full-fat shortening.
Calories 613 432 Fat (g.) 31 10.4 % Calories from Fat 46% 22%
Cholesterol (mg.) 1 1
8 cups unbleached flour
1 cup nonfat dry milk
1/3 cup baking powder
1/3 cup butter-flavored granules
8 teaspoons sugar
2 teaspoons cream of tartar
2/3 cup tub-style margarine

In a large bowl, whisk the flour, dry milk, baking powder,
butter-flavored granules, sugar and cream of tartar. Using a pastry
blender or two knives, cut the margarine into the dry ingredients until
the mixture resembles coarse meal. Store in a covered container in the
refrigerator.

Makes 11 1/2 cups.

Further uses: To make 12 Quick-Mix Pancakes, combine 2 cups of the mix,
1 cup of skim milk and 1/2 cup of fat-free egg substitute. Cook on a hot
griddle. For 8 Quick-Mix Biscuits, combine 2 cups of the mix and 3/4 cup
of skim milk. Drop the biscuits by the spoonful onto a baking sheet.
Bake at 400 degrees until golden brown, 7 to 9 minutes. For 8 Quick-Mix
Shortcakes, combine 2 cups of the mix, 3/4 cup of skim milk and 2
tablespoons of sugar. Drop the shortcakes by the spoonful onto a baking
sheet, and sprinkle the top of each cake with a little sugar. Bake at
400 degrees until golden brown, 7 to 9 minutes.
Recipe from the Prevention Online test kitchen.
Weight Loss Central | What Will You Weigh?
Bonfire of the Calories | The De-Fatinator | Weight-Loss Workbook 

Master Mix (like Bisquick)

This recipe submitted by Celeste on 01/21/97.
------------------------------------------------------------------------

Ingredients -

9 cups all-purpose flour
1/3 cip baking powder
1 Tbls. salt
2 tsp. cream of tartar
1/4 cup sugar
1-1/2 cups non-fat dry milk
2 c. solid shortening (like Crisco)

Directions -

Stir together first six ingredients thoroughly in LARGE bowl or pan.
Cut in shortening with pastry blender or two knives until mixture
resembles coarse corn meal.
Store in a covered container(s) at room temperature.

To measure Master MIx, pile it lightly into a cup and level off with a
knife or spatula.

This mix is used like Bisquick. I have several recipes using it, or it
can be used in any recipe calling for Bisquick.

Fat Free Baking Mix (Bisquick Copycat)

4 cups white flour
4 cups wheat flour
1/2 cup bran (I prefer wheat germ, but it contains more fat)
2 Tablespoons baking powder
1 Tablespoon salt
1 teaspoon baking soda
2 teaspoons cream of tartar

Mix all ingredients very well. For every 2 cups mix used add 1/2 cup fat
free mayo... THIS REPLACES THE USUAL SHORTENING. (You can substitute
applesauce, prunes, pureed squash or whatever you prefer to replace the fat
free mayo.)

This recipe may be made with all wheat flour or any combination. The mix
works great in any recipe calling for a commercial biscuit/baking mix.

from: Linda's Lowfat Cookbook
http://www.geocities.com/Heartland/1705/ff-baking-mix.html

NOTE: I've been using this recipe for the last year or so and I find that it
works very well.

Title: Muffin Mix
Categories: Muffins, Quickbreads, Master-mix
Yield: 1 servings

8 c Unbleached All-purpose Flour
1/3 c Baking Powder
1 c Vegetable Shortening
2/3 c Sugar
1 tb Salt

In a large bowl, combine flour, sugar, baking powder and salt. With a
pastry blender, cut shortening into dry ingredients until evenly
destributed. Put in a large airtight container. Label as MUFFIN MIX and
stor in a cool, dry place. Use whthin 10 to 12 weeks. Makes about 10 cups
of MUFFIN MIX.

This recipe comes from the cookbook "Make-A-Mix Cookery" by Karine Eliason,
Nevada Harward & Madeline Westover.

This group of files is dedicated to the memory of Freddi Michael.

Rich Sysop of The Home BBS

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Title: Ginger Spice Muffin Mix with Recipe
Categories: Gifts, Quickbreads, Master-mix
Yield: 1 servings

--------------------------------MAKES ONE PK--------------------------------
1 3/4 c Flour
2 tb Sugar
2 tb Brown sugar
3 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 ts Cinnamon
1/2 ts Nutmeg
1/4 ts Ginger
1/4 ts Cloves

----------------------------------MUFFINS----------------------------------
1 pk Mix
1/4 c Butter, melted
1 Egg
1 ts Vanilla
1 c Milk

Mix: Combine all ingredients and store in an airtight container.

Ginger Spice Muffins: Preheat oven to 400. Combine all ingredients and stir
just till moistened. Batter will be lumpy. Fill greased muffin cups 2/3
full and bake 15 minutes until golden.

Source: The Perfect Mix by Diane Phillips ISBN 0-688-12104-7 Typed by
Carolyn Shaw 11-94 From: Carolyn Shaw Date: 11-29-94

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Title: Bran Muffin Mix with Recipe
Categories: Gifts, Quickbreads, Master-mix
Yield: 1 servings

-------------------------------MIX-MAKES 1 PK-------------------------------
1 1/2 c All bran cereal
1 1/4 c Self rising flour
1/2 c Sugar
1 c Golden raisins

---------------------------MUFFINS-MAKES 1 DOZEN---------------------------
1 pk Mix
1/2 c Butter, melted
1/2 c Milk
1 Egg, beaten

Mix: Combine all ingredients and store in an airtight container.

Bran Muffins: Preheat oven to 400. Combine all ingredients just till
moistened. Grease muffin cups and fill 2/3 full. Bake 16-18 minutes.

Pineapple Bran Muffins: Add 1 8 oz can drained crushed pineapple to the
batter.

Source: The Perfect Mix by Diane Phillips ISBN 0-688-12104-7 Typed by
Carolyn Shaw 11-94 From: Carolyn Shaw Date: 11-29-94

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Title: Muffin Mix with Recipe
Categories: Gifts, Quickbreads, Master-mix
Yield: 1 servings

------------------------------MIX-MAKES ONE PK------------------------------
2 c Self rising flour
1/2 c Sugar
1/4 c Brown sugar
1 ts Cinnamon
1/4 ts Nutmeg

----------------------------------MUFFINS----------------------------------
1 pk Muffin mix
1 Egg
3/4 c Milk
1/4 c Vegetable oil

Mix: Mix together and store in an airtight container.

Muffins: Preheat oven to 400. Combine muffin mix, egg, milk and oil. Stir
just enough to combine. Spoon into greased muffin cups, filling 3/4 full.
Bake 15-18 minutes, until golden brown.

Raspberry or Blueberry Muffins: add 1 cup fresh fruit to the batter, bake
as directed.

Source: The Perfect Mix by Diane Phillips ISBN 0-688-12104-7 Typed by
Carolyn Shaw 11-94 From: Carolyn Shaw Date: 11-29-94

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Title: Apple Muffin Mix with Recipe
Categories: Gifts, Quickbreads, Master-mix
Yield: 1 servings

-------------------------------MIX-MAKES 1 PK-------------------------------
2 c Self rising flour
1/2 c Sugar
1/4 c Brown sugar
1 ts Cinnamon
1/4 ts Nutmeg
1 c Chopped dried apple

--------------------------MUFFINS-MAKES ONE DOZEN--------------------------
1 pk Mix
1 Egg
3/4 c Milk
1/4 c Vegetable oil

Mix: Combine and store in an airtight container.

Apple Muffins: preheat oven to 400. Mix all ingredients just until
moistened. Fill greased muffin cups 3/4 full. Bake 15-18 minutes, or until
golden brown.

Source: The Perfect Mix by Diane Phillips ISBN 0-688-12104-7 Typed by
Carolyn Shaw 11-94 From: Carolyn Shaw Date: 11-29-94

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Title: My Six Week Muffins
Categories: Muffins, Master-mix
Yield: 60 servings

------------------------------MM BY H. PEAGRAM------------------------------
425 g Raisin bran (15 oz)
5 c Flour
3 c Sugar
5 ts Baking soda
2 ts Salt
2 ts Cinnamon
5 c Sour milk
4 Eggs
1 c Oil

Measure dry ingredients into a very large bowl that can be covered. Add
liquid ingredients. Will keep for 6 weeks, if it lasts that long. Fill
muffin cups 1/2 full and bake at 400 for 15-20 minutes.

NOTE: The dry mixture may be stored and mixed as needed. Mix at a ratio of
3 cups mix to 1 cup buttermilk or sour milk, 1/4 cup oil, and 1 egg.
Reconstituted buttermilk powder may be used to replace milk.

Buttermilk powder and water can be used to make buttermilk.

WFCC H Peagram

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Title: Apple Muffins
Categories: Muffins, Brunch, Master-mix
Yield: 12 muffins

2 1/3 c Muffin mix
1/2 c Chopped nuts
1/4 ts Cloves
1 c Sweetened applesauce
1/4 c Milk
1 Egg, beaten

Preheat oven to 400. Butter muffin pans. In a medium bowl, combine
applesauce, milk and egg in a small bowl. Add all at once to dry
ingredients. Stir until just moistened; batter should be lumpy. Fill
prepared muffin pans 2/3 full. Bake 15 to 20 minutes until golden brown.
From: Meg Antczak Date: 02-06-95

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Title: Molasses Bran Muffins
Categories: Muffins, Brunch, Master-mix
Yield: 12 muffins

1 c Bran cereal
3/4 c Milk
2 tb Molasses
1 Egg
1 1/4 c Muffin mix

Preheat oven to 400. Butter muffin pans. In a small bowl combine bran and
milk. Combine molasses and egg in another bowl. Stir into bran mixture.
Put muffin mix into medium bowl. Add bran molasses mixture all at once to
muffin mix. Stir just until moistened; batter should be lumpy. Fill
prepared muffin pans 2/3 full. Bake 15 to 20 minutes, until golden brown.
VARIATION: Add 1 cup raisins or chopped dates to bran mixture. From: Meg
Antczak Date: 02-06-95

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Title: Cornmeal Muffins 3
Categories: Muffins, Master-mix
Yield: 12 servings

2 1/2 c Cornmeal mix (see below)
1 Egg
1 1/4 c Milk

Preheat oven to 425. Butter muffin cups. Put cornmeal mix in medium bowl.
Combine egg and milk in small bowl. Add all at once to cornmeal mix. Blend.
Prepare muffin pans 2/3 full. Bake 15 to 20 minutes, until golden brown.
Variations: SURPRISE MUFFINS: Fill muffin cups 1/3 full of batter. Put 1
tsp jam/jelly on top of batter. Spoon additional batter on top of jam to
fill 2/3 full.

PINEAPPLE CORN MUFFINS: Substitute 3/4 cup pineapple juice and 1/2 cup
water for milk in recipe. Stir 1/2 cup drained crushed pineapple into
batter.

BRUNCH MUFFINS: Gently fold 6 slices cooked and crumbled bacon into batter.

CORNBREAD: Butter an 8" square pan. Spread batter in pan, and bake about
25 minutes, until golden brown.

From: Dave Drum Date: 03-26-95

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Title: Gruffins
Categories: Brunch, Master-mix
Yield: 12 muffins

3/4 c Flour
3/4 c Whole wheat flour
1/2 ts Salt
4 ts Baking powder
1 c Granola mix
1/2 c Brown sugar
2 Eggs, beaten
1 c Milk
1/3 c Oil

Preheat oven to 425. Generously butter muffin pans. In a large bowl,
combine flours, salt and baking powder. Add granola mix and brown sugar.
Stir well. In a small bowl, combine egg, milk and oil. Add all at once to
dry ingredients. Stir until just moistened; batter should be lumpy. Fill
prepared muffin pans 2/3 full. Bake 15 to 20 minutes. From: Michelle Howe
Date: 08-27-95