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.
2Put in an airtightcontainer. Label with date and contents. Store in a cool, dry place. Use within 10 to 12 weeks.
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.