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Basic Master Mix Recipes


Quick breads are a real timesaver for any busy cook, and when there is Master Baking Mix on the shelf, the hands-on time is reduced significantly. Master Baking Mix is the foundation for hundreds of muffins, pancakes, biscuits, casseroles, desserts, and more. What follows are three basic recipes for Master Baking Mixes that can be used interchangeably for quick recipes on the BellaOnline Quick Cooking Site: Master Baking Mix, which uses white flour and is similar to the mixes readily available on the market such as Bisquick© and Jiffy©, Whole Wheat Master Baking Mix, which is healthier and contains some fiber, and Healthy Mixed-Grain Baking Mix, which contains fiber and extra protein and nutrients. All three of these mixes can be whipped up quickly and stored on the shelf for up to three months, or in the fridge for longer. If there’s freezer space, all three can be stored indefinitely and the nutrients from freshly ground whole wheat will be preserved.
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One advantage to homemade baking mix is that it can be made with organic products. In addition, making your own insures that all of the ingredients are fresh – you never know how long a box of baking mix has been sitting on the store shelves. Also, some of the commercial baking mixes (Jiffy© for one) contain sugar which changes the taste of certain shortcut recipes that shouldn’t contain sugar, such as Shortcut Garlic Cheese Biscuits which are a clone of a popular seafood chain’s signature bread; garlic and sugar are not most people’s idea of a good combination.

Most recipes for quick breads using these mixes can be mixed up in 5-10 minutes, and as far as variety, the sky’s the limit!

Healthy Mixed Grain Master Baking Mix


About 13 cups Mix


4 cups whole wheat flour
1 cup cold milled flax
1 cup 10-grain cereal
3 cups all purpose flour
1 1/2 cups instant nonfat dry milk
2 1/2 tablespoons baking powder
1 tablespoon salt
1 teaspoon baking soda
2 cups shortening
  1. Mix the dry ingredients in a large bowl.

  2. Cut the shortening in until it looks like cornmeal.

  3. Store in an airtight container at room temperature for up to 3 months.

Amount Per Serving (about 1/4 cup)
Calories 174 Calories from Fat 89
Percent Total Calories From: Fat 51% Protein 10% Carb. 39%

Nutrient Amount per Serving
Total Fat 10 g
Saturated Fat 1 g
Cholesterol 1 mg
Sodium 221 mg
Total Carbohydrate 17 g
Dietary Fiber 3 g
Sugars 0 g
Protein 4 g

Vitamin A 2% Vitamin C 0% Calcium 0% Iron 3

Basic Master Baking Mix



About 13 Cups Mix

9 cups flour
1 1/2 cups instant nonfat dry milk
2 tablespoons baking powder
1 tablespoon salt
1 teaspoon baking soda
2 cups shortening
  1. Mix the dry ingredients in a large bowl.

  2. Cut the shortening in until it looks like cornmeal.

  3. Store in an airtight container at room temperature for up to 3 months.

Amount Per Serving (about 1/4 cup)
Calories 168 Calories from Fat 81
Percent Total Calories From: Fat 48% Protein 8% Carb. 44%

Nutrient Amount per Serving
Total Fat 9 g
Saturated Fat 1 g
Cholesterol 1 mg
Sodium 210 mg
Total Carbohydrate 18 g
Dietary Fiber 0 g
Sugars 0 g
Protein 3 g

Vitamin A 2% Vitamin C 0% Calcium 0% Iron 1%

Whole Wheat Master Baking Mix


About 13 cups Mix

5 cups whole wheat flour
4 cups all purpose flour
1 1/2 cups instant nonfat dry milk
2 1/2 tablespoons baking powder
1 tablespoon salt
1 teaspoon baking soda
2 cups shortening
  1. Mix the dry ingredients in a large bowl.

  2. Cut the shortening in until it looks like cornmeal.

  3. Store in an airtight container at room temperature for up to 3 months.

Amount Per Serving (about 1/4 Cup)
Calories 167 Calories from Fat 82
Percent Total Calories From: Fat 49% Protein 9% Carb. 42%

Nutrient Amount per Serving
Total Fat 9 g
Saturated Fat 1 g
Cholesterol 1 mg
Sodium 220 mg
Total Carbohydrate 18 g
Dietary Fiber 2 g
Sugars 0 g
Protein 4 g

Vitamin A 2% Vitamin C 0% Calcium 0% Iron 3%



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Recipes using Master Baking Mix
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Content copyright © 2014 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

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