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Muffin Mix

2 teaspoons cream of tartar
3 1/2 cups all purpose flour
1 teaspoon baking soda
1 tablespoon baking powder
1 1/2 cups instant nonfat dry milk
1 tablespoon salt
2 1/4 cups vegetable shortening

In large bowl, sift together all the dry ingredients. Mix well.
Cut in shortening until evenly mised. Mixture will look like
cornmeal. Put in a large airtight container. Make 13 cups of mix.
Use within 10 - 12 weeks.

Whole Wheat Mix: 4 1/4 c all purpose flour and 4 1/4 c. whole wheat
flour instead of 8 1/2 c ap flour. Increase baking powder to 5

Raisin Muffins

2 1/2 cups muffin mix
1 tablespoon sugar
2 tablespoons margarine, softened
1/2 cup raisins
1/2 cup water
1 egg

Preheat oven to 400F. Combine muffin mix and sugar in a
medium-size bowl; cut in margarine with pastry blender until mixture
is crumbly. Add raisins.

Beat water with egg in a 1 cup measure. Stir into muffin mix
with fork just until mixture is moistened. Batter will be lumpy.
Spoon batter into greased medium-size muffin pan cups, filling each
3/4 full.

Bake in a preheated hot oven (400F) for 20 minutes, or until
lightly golden. Serve warm. Yield: 8


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