Quickie Mix & Muffin Recipe

Ingredients:
• 2 Teaspoons Cream of tartar
• 3 1/2 Cups All purpose flour
• 1 Teaspoon Baking soda
• 1 Tablespoon Baking powder
• 1 1/2 Cups Instant nonfat dry milk
• 1 Tablespoon Salt
• 2 1/4 Cups Vegetable shortening

Directions:
In large bowl, sift together all the dry ingredients. Mix well. Cut in shortening until evenly mixed. Mixture will look like cornmeal. Put in a large airtight container. Make 13 cups of mix. Use within 10 – 12 weeks.

Whole Wheat Mix:
4 1/4 c all purpose flour and 4 1/4 c. whole wheat flour instead of 8 1/2 c all purpose flour. Increase baking powder to 5 tablespoons.

Recipe for “Quickie Mix” Raisin Muffins
• 2 1/2 Cups “Quickie Mix” (see above recipe)
• 1 Tablespoon Sugar
• 2 Tablespoons Margarine — softened
• 1/2 Cup Raisins
• 1/2 Cup Water
• 1 Egg

Preheat oven to 400~F. Combine “Quickie Mix” and sugar in a medium-size bowl; cut in margarine with pastry blender until mixture is crumbly. Add raisins. Beat water with egg in a 1 cup measure. Stir into “Quickie Mix” with fork just until mixture is moistened. Batter will be lumpy. Spoon batter into greased medium-size muffin pan cups, filling each 3/4 full. Bake in a preheated hot oven (400~F) for 20 minutes, or until lightly golden. Serve warm. Yield: 8.