Yield: 12 Cups
| Measure | Ingredient |
|---|---|
| 5½ cup | All-purpose flour |
| 2¼ cup | Whole wheat flour |
| 2½ cup | Natural bran |
| 1¾ cup | Skim milk powder |
| 1½ cup | Granulated sugar |
| 2 tablespoons | Baking powder |
| 2 teaspoons | Salt |
In large bowl, stir together all-purpose and whole wheat flours, bran, milk powder, sugar, baking powder and salt until combined.
Transfer to airtight container; store in cool, dry place. Stir well before using.
For application see: Best: Chocolate Banana Muffins, Best: Healthy Start Muffins, Best: Zucchini Loaf, Best: Orange Date Loaf Muffin and Loaf Tips:
1. Muffins can be individually wrapped and frozen in airtight container for up to 2 weeks [Best: Healthy Start Muffins - up to 10 days]; thaw, still wrapped, at room temperature or in microwave.
2. Loaves can be warped in plastic wrap and stored for up to 2 days or frozen for up to 2 weeks; thaw, still wrapped, at room temperature.
Source: Canadian Living magazine, Oct 94 Presented in article by Elizabeth Baird: "Baking Up The Best" Recipe by Canadian Living Test Kitchen
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