Quick-Bread Dry Mix
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.
Source: EatingWell Magazine, October/November 2005
Gallery
Ingredients
Directions
Tips
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 Facts
Per Serving:
1125 calories; protein 31g; carbohydrates 231.4g; dietary fiber 22.8g; sugars 0.4g; fat 4.3g; saturated fat 0.2g; vitamin a iu 10.2IU; vitamin c 0.1mg; folate 363.9mcg; calcium 450.6mg; iron 6.8mg; magnesium 30.9mg; potassium 146.5mg; sodium 1944.8mg; thiamin 1mg.
