Oatmeal Muffin Mix

[aubry]

original receipe

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

My version
1 1/2 C all- purpose flour
1 1/2 C whole wheat flour
1 1/2 tsp Salt
3/4 C brown sugar
1 TB. cinnamon
3/4 to 1 C shortening
3 C rolled oats

In a large bowl, mix together the first 4 ingredients. Stir in 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 containerin a cool dry place for up too 10 weeks.

To serve: Preheat over too 400 degrees. Butter a muffin tin set aside. Place 3 C of muffin mix in a bowl . Combine 1 egg and 2/3 C of milk in a small bowl and blend. Add mixture too oatmeal mix all at once. Stir just until moistened. (batter will be lumpy.) Fill tins 2/3 full. Bake for 15-20 minutes. Makes 1 dozen.
makes enough for three batches of muffins.

I have added many things too this receipe raisins, apples, bananas, apricots, chips etc. It is very versatile, I even add an extra egg too my version and make it into cookies. I have a large plastic container that I use and I make up a quadruple receipe about every 4-6 weeks. And it keeps just fine. its just great too have on hand!

Hope everyone enjoys!

[Crafty Amanda]

Cool thanks! I am definitely going to try this! :D

[housefullofturkeys]

From the Tightwad Gazette. It truly tastes like rice-a-roni.

2 cups uncooked rice
1 cup broken spaghetti pieces
1/4 cup dried parsley
6 tbsp instant chicken boullion powder
2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp dried thyme

To make, pour 1 cup of mix, 2 cups of water, 2 tbsp of butter. Bring to a boil. Cover, reduce heat and simmer for 15 minutes.

The mix looks lovely in layers in a mason jar (but you have to mix it before use).