Mixes in a Jar Recipes
Blueberry Muffin Mix
2 1/2 Cups All-Purpose Flour
2 1/2 Cups Whole Wheat Flour
1 Cup Wheat Bran Cereal
1 Cup Quick-Cooking Oats
1 1/2 Cups Sugar
2 Tbsp. Baking Powder
2 teas. Salt
Combine all ingredients in a large airtight container. Store at room temperature until ready to use. Stir well before measuring for the muffin recipe. Yield: about 6 cups.
Attach Recipe:
Blueberry Muffins
3 Cups Muffin Mix
2 Tbsp. Brown Sugar
1 teas. cinnamon
1 1/4 Cups Fresh or Frozen Blueberries
1 Cup Milk
2 Eggs
1/4 Cup Applesauce
1 teas. Vanilla Extract
In a mixing bowl, combine first three ingredients. Stir in blueberries. In another bowl, beat milk, eggs, applesauce and vanilla. Stir into blueberry mixture just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 425'F for 15-18 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. (Can substitute other kinds of berries for blueberries and/or add nuts.) Yield: about 1 dozen.
2 1/2 Cups All-Purpose Flour
2 1/2 Cups Whole Wheat Flour
1 Cup Wheat Bran Cereal
1 Cup Quick-Cooking Oats
1 1/2 Cups Sugar
2 Tbsp. Baking Powder
2 teas. Salt
Combine all ingredients in a large airtight container. Store at room temperature until ready to use. Stir well before measuring for the muffin recipe. Yield: about 6 cups.
Attach Recipe:
Blueberry Muffins
3 Cups Muffin Mix
2 Tbsp. Brown Sugar
1 teas. cinnamon
1 1/4 Cups Fresh or Frozen Blueberries
1 Cup Milk
2 Eggs
1/4 Cup Applesauce
1 teas. Vanilla Extract
In a mixing bowl, combine first three ingredients. Stir in blueberries. In another bowl, beat milk, eggs, applesauce and vanilla. Stir into blueberry mixture just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 425'F for 15-18 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. (Can substitute other kinds of berries for blueberries and/or add nuts.) Yield: about 1 dozen.
