Categories: frugal, muffins

Ingredients

Directions

1. Basic Quick Mix Recipe

2. 10 c. all-purpose flour

3. 1 1/4 c. nonfat dry milk

4. 1/3 c. baking powder

5. 1 tbsp. salt

6. 2 c. vegetable

7. shortening (room temperature)

8. Measure flour into a large bowl. Stir in baking powder, dry milk, and salt, mixing well. Use an electric mixer on medium speed to mix shortening into other ingredients until mixture resembles coarse cornmeal.

9. Storing mix:

10. Store basic quick mix in a ziploc bag or container with a tight lid. This mix can be stored at room temperature about 2 weeks. Will keep a couple of months in refrigerator or freezer. Bring mix to room temperature before using.

11. Using mix:

12. Do not sift mix for recipes. Stir lightly before measuring mix. When measuring mix into a bowl, level off measuring cup with the straight edge of a knife.

13. Basic Biscuits

14. 2 c. basic quick mix

15. 1/2 c. water

16. Stir together quick mix and water. Turn dough onto a lightly floured board, kneading lightly. Roll 1/2 inch thick. Cut with biscuit cutter and place on ungreased cookie sheet. Bake at 425 degrees for 10 minutes.

17. Note: For drop biscuits, increase water to 2/3 cup. After mixing flour and water together, drop by spoonfuls onto a greased cookie sheet. 1/3 c. grated cheese can be added to dough before dropping onto cookie sheet.

18. Basic Muffins

19. 2 c. basic quick mix

20. 4 tsp. sugar

21. 1 egg, beaten

22. 2/3 c. water

23. Stir sugar into quick mix. Add water and egg. Fill greased muffin tins 2/3 c. full and bake at 400 degrees for 20 minutes. Variation: Add 1/2 c. of favorite chopped fruit.

24. Basic Pancakes

25. 2 c. basic quick mix

26. 1 tsp. sugar

27. 1 egg, beaten

28. 1 c. water

29. Stir sugar into quick mix. Add water and egg. Pour pancakes onto heated griddle, turning pancakes when bubbles appear on the pancake surface.

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