Oatmeal Muffin Mix

3 cups all-purpose flour
3 1/2 tsp. baking powder
1 1/2 tsp. salt
1/2 cup granulated sugar
1 cup firmly packed light brown sugar
1 1/2 cups vegetable shortening
3 cups rolled oats

In a large bowl, mix together the first 4 ingredients. Stir in the brown sugar and mix well. Cut in the shortening with a pastry blender until evenly distributed. Stir in the oats and mix well. Store in an airtight container in a cool dry place for up to 10 weeks. Give with instructions.

To serve: Preheat oven to 400 degrees. Butter a muffin tin and set aside. Place 3 cups of muffin mix in a medium bowl. Combine 1 egg and 2/3 cup of milk in a small bowl and blend. Add the mixture to the oatmeal mix all at once. Stir just until moistened (batter will be lumpy). Fill the muffin tins 2/3 full with the mixture. Bake for 15 to 20 minutes or until golden brown. Makes 1 dozen.

Makes about 9 cups of mix (enough for 3 batches of muffins).