Quick-Bread Dry Mix

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.

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

Nutrition Profile

High calcium |

View Our Nutrition Guidelines »

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

Try this recipe with:

Preparation

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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