Quick-Bread Dry Mix (Printer-Friendly Version) | Eating Well
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Quick-Bread Dry Mix

http://www.eatingwell.com/recipes/quick_bread_dry_mix.html

From EatingWell:  October/November 2005

In this versatile recipe, you may substitute whole-wheat flour for the whole-wheat pastry flour. For a more fiber-rich muffin, use all whole-wheat flour.

2 1/2 cups (12 1/2 ounces) |   |  

Ingredients

Preparation

  1. Whisk whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt.

Nutrition

166 Calories; 4 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 218 g Carbohydrates; 4 g Protein; 22 g Fiber; 1781 mg Sodium; 12 mg Potassium

Tips & Notes