Corn Bread Mix - MYO

Corn Bread Muffin Mix

I made the 12 3/4c version.

6C Flour
4 1/2 c Cornmeal
2 C Sugar
1/4 C baking powder

I mixed all the ingredients in one of my large plastic storage containers.

To make muffins
3/4 C Milk
1 egg
1/4 C Oil
2 C + 2 T mix

350 degree oven for 20-25 minutes (12 muffins)

These were yummy even though I left them in the oven about 5 minutes too long. I am going to use the leftovers to make a bread casserole for dinner tonight.

Whole Wheat Flaxseed Baking mix

Wheat Biscuit/Baking Mix
3 c. whole wheat flour
4 1/2 c. all-purpose flour
1/2 c cold milled flaxseed
1/3 c. baking powder
4 tsp salt
1/2 c. sugar
2 c. shortening (I used the equvalent to butter flavored shortening)
1 1/4 cups powdered milk
Measure all ingredients into a bowl and blend very well. This mix lasts better if you vacuum seal it and freeze it to maintain the freshness of the wheat.javascript:void(0)
Publish Post

Awesome Applesauce Loaf & Muffin Mix

I have had this recipe in my books for a while, but I just discovered there was a website link on it this morning!!! My kids love this bread & I keep the mix on hands at all times.

Awesome Applesauce loaf & muffin mix

My Favorite Pancake Mix Recipe

I make this mix up about once a month. I have made it using applesauce, or pumpkin instead of the bananna & blueberries. I also started replacing a couple tablespoons of flour with some milled flaxseed, for an omega-3 boost.

Homemade Pancake Mix

From Quick Cooking


Wendy Mink of Huntington, Indiana uses whole wheat flour to bring extra flavor to the flapjacks at her breakfast table. "My family particularly likes the blueberry banana variation," she says.
INGREDIENTS
4 cups all-purpose flour
2 cups whole wheat flour
2/3 cup sugar
2 tablespoons baking powder
1 tablespoon baking soda

ADDITIONAL INGREDIENTS FOR PANCAKES
1 egg
3/4 cup milk

ADDITIONAL INGREDIENTS FOR BLUEBERRY BANANA PANCAKES:
1 egg
3/4 cup milk
1 medium ripe banana, mashed
3/4 cup blueberries

SERVINGS
36-42

DIRECTIONS
In a bowl, combine the first five ingredients. Store in an airtight container in a cool dry place for up to 6 months. Yield: 6-7 batches of pancakes (about 6-3/4 cups total). To prepare pancakes: In a bowl, combine egg and milk. Whisk in 1 cup pancake mix. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Yield: about 6 pancakes per batch. To prepare blueberry banana pancakes: In a bowl, combine egg, milk and banana. Whisk in 1 cup pancake mix. Fold in blueberries. Cook as directed above. Yield: about 8 pancakes per batch. Yield: about 6 pancakes per batch.