Quick Mix – Muffins

Source: Diet for a Small Planet
Date: December 27, 2017
Yield: approximately 2 quarts mix, 1 dozen muffins
Time needed: 25 minutes

Several of my cookbooks have a recipe for a baking mix which can used to make pancakes, waffles, muffins, biscuits, etc. in a jiffy.  Quick Mix is one of these.  Of course, a well-prepared cook would have made the mix a week or more ago and just need to reach into the fridge for it.  Bulk food sections often have similar commercial mixes. But if you would like to make your own, here is the recipe. The soy flour, instant dry milk and wheat germ make this a protein-packed mix.

I found the plain basic muffins rather tasteless and regretted that I had not tried one of the optional additions.

Quick Mix

Quick Mix
6 1/2 cups whole wheat flour (regular or pastry)
1 1/2 cups soy flour
1 Tbsp. salt (ot to taste)
1 cup instant dry milk
1/3 cup baking powder
2 1/2 cups wheat germ

Mix all ingredients thoroughly and store in a tightly covered jar in the refrigerator.

2 eggs
1 cup low-fat milk, buttermilk or yogurt
2 Tbsp. oil
2 Tbsp. honey or molasses
2 1/2 cups Quick Mix

Optional additions
chopped dried fruit (dates, raisins, etc.)
chopped nuts
fresh berries
canned fruit, drained and chopped

Preheat oven to 400oF.

Beat eggs.
Combine with milk, oil and honey.
Stir in mix and any optional ingredients.
Pour into muffins pans or cups.
Bake 15 minutes.

For lighter batter, separate eggs and beat the whites until stiff. Fold into batter just before baking.

Quick Mix Muffins

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