Best: Basic Muffin Mixmuffins 5 1/2 cup all-purpose flour 2 1/4 cup whole wheat flour 2 1/2 cup natural bran 1 3/4 cup skim milk powder 1 1/2 cup granulated sugar 2 tablespoon baking powder 2 teaspoon salt In large bowl, stir together all-purpose and whole wheat flours, bran, milk powder, sugar, baking powder and salt until combined. Transfer to airtight container; store in cool, dry place. Stir well before using. For application see: Best: Chocolate Banana Muffins, Best: Healthy Start Muffins, Best: Zucchini Loaf, Best: Orange Date Loaf Muffin and Loaf Tips: 1. Muffins can be individually wrapped and frozen in airtight container for up to 2 weeks [Best: Healthy Start Muffins - up to 10 days]; thaw, still wrapped, at room temperature or in microwave. 2. Loaves can be warped in plastic wrap and stored for up to 2 days or frozen for up to 2 weeks; thaw, still wrapped, at room temperature. Source: Canadian Living magazine, Oct 94 Presented in article by Elizabeth Baird: "Baking Up The Best" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com |
