Bitsy's Kitchen. Better Baking Mix

Better Baking Mix
5 cups unbleached all purpose flour 3 cups whole wheat pastry flour 1 cup whole wheat flour 1/3 cup baking powder	1 cup powdered milk (do not use nonfat) 2 tsp. salt 1-3/4 cups light stick margarine, cut into small pieces

In large bowl, mix flours, baking powder, milk and salt. With a pastry blender or two knives, cut in margarine until mixture forms coarse crumbs. Store airtight in the refrigerator up to 3 months or freeze up to 1 year. When ready to use, stir and spoon into measuring cup. Makes about 12 cups.

Muffins:

2 c. baking mix
2/3 c. milk or water
2 tsp. frozen thawed orange juice concentrate
1 large egg or egg replacer

Preheat oven to 375° F. Grease 12 standard muffin pan cups. Pour baking mix into large bowl. In medium bowl, mix milk, OJ, and egg until well blended. Add egg mixture to baking mix and stir just until blended. Spoon batter into prepared muffin cups, filling about 2/3 full. Bake 20-25 minutes, until muffins are golden. Turn muffins out onto wire rack and let cool.
Makes 12 muffins.

3 g. total fat, 81 calories, 12 g. carbohydrates