kari's quick mix oatmeal muffins
Kari made this with different variations for our 50th Anniversary celebration - was a hit for mornings and snacktimes.
prep time
30 Min
cook time
25 Min
method
Blend
yield
12 large muffins many times over
Ingredients
- 5 cups whole wheat flour
- 3-1/2 cups all purpose flour
- 4 tablespoons baking powder
- 1 tablespoon salt
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1-1/2 cup instant nonfat dry milk or dry buttermilk powder
- 2-1/4 cup vegetable shortening
- MORNING MUFFINS
- 1-3/4 cup quick mix as noted above
- 4 tablespoons sugar
- 1 - egg, beaten
- 1 cup milk or water
- 3/4 cup quick rolled oats
How To Make kari's quick mix oatmeal muffins
-
Step 1In a large bowl, sift together all dry ingredients. Blend well. With pastry blender or heavy-duty mixer, cut in shortening until mixture resembles cornmeal texture.
-
Step 2Put in an airtightcontainer. Label with date and contents. Store in a cool, dry place. Use within 10 to 12 weeks.
-
Step 3Variations: Use 4-1/4 cup A/P Flour and same of whole wheat flour. Increase baking powder to 5 tablespoons. Dried fruit or nut muffins: Add 1/2 cup chopped raisins, dates, dried berries or fruits, or nuts to dry ingredients. Before baking sprinkle with mixture of cinnamon and sugar. Blueberry Muffins -Gently fold 1 cup fresh or frozen drained blueberries into batter before putting into muffin pans.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Breakfast
Tag:
#Quick & Easy
Keyword:
#mix
Keyword:
#basic
Method:
Blend
Culture:
American
Ingredient:
Flour
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