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Quick-Bread Dry Mix

Stacy Fraser
“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.”

Ingredients

    • 1½ cups whole-wheat pastry flour, (see Ingredient note) or whole-wheat flour
    • 1 cup all-purpose flour
    • 1½ teaspoons baking powder
    • 1 teaspoon ground cinnamon
    • ½ teaspoon baking soda
    • ¼ teaspoon salt

Directions

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