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Quick-Bread Dry Mix

October/November 2005

Your rating: None Average: 3.2 (29 votes)

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.


Quick-Bread Dry Mix

Makes: 2 1/2 cups (12 1/2 ounces)

Preparation

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

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.

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.


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