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Cinnamon-Raisin Muffin Mix
8 cups all-purpose flour
1 cup sugar
1/3 cup baking powder
1 T. salt
1 cup shortening
Combine the first 4 ingredients and mix well. Cut in the shortening until the mixture resembles coarse crumbs. Store in an airtight container in a cool dry place or in the freezer for up to six months. Give as a gift with serving instructions.
To serve: In a bowl, combine 2 1/2 cups of muffin mix with 1/2 cup of raisins and 1/4 tsp. ground cinnamon. Whisk 1 egg and 1 cup of milk together and stir into the dry mixture just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 425 degrees for 15 to 20 minutes or until muffins test done. Let stand for 10 minutes before removing to a wire rack. Makes 1 dozen muffins.
Makes 10 cups of muffin mix (4 batches of muffins).
8 cups all-purpose flour
1 cup sugar
1/3 cup baking powder
1 T. salt
1 cup shortening
Combine the first 4 ingredients and mix well. Cut in the shortening until the mixture resembles coarse crumbs. Store in an airtight container in a cool dry place or in the freezer for up to six months. Give as a gift with serving instructions.
To serve: In a bowl, combine 2 1/2 cups of muffin mix with 1/2 cup of raisins and 1/4 tsp. ground cinnamon. Whisk 1 egg and 1 cup of milk together and stir into the dry mixture just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 425 degrees for 15 to 20 minutes or until muffins test done. Let stand for 10 minutes before removing to a wire rack. Makes 1 dozen muffins.
Makes 10 cups of muffin mix (4 batches of muffins).
