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

• 1 1/2 cups whole-wheat pastry flour, (see Ingredient note) or whole-wheat flour
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

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

• Make Ahead Tip: Stores nicely in a freezer bag in the freezer for up to 6 months.

• Ingredient Note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.