Master Muffin Mix

• 6 cups Whole Wheat Flour
• 6 cups white flour
• 4 TBSP baking powder
• 2 tsp salt
• 2 Cups Sugar

Whisk together and store in an air tight container. Can be stored for up to 4 months.

 Almond Poppy Seed Muffins

• 1/4 Cup Canola Oil
• 1/4 Cup puree of summer squash (or applesauce, or any vegetable or fruit puree)
• 2 eggs
• 1 tsp almond extract
• 2 TBLS poppy seeds
• 1 Cup soy milk (or skim milk)
• 2 3/4 Cup Master Muffin Mix
• Handfull of sliced or chopped almonds

Mix all ingredients together. Stir till just until dry ingredients is moistened. Fill muffins 3/4 full. Bake at 375 for 15 minutes.

Yields 12 muffins.

Peach Cobbler Muffins

• 1/4 cup canola oil
• 1/4 cup applesauce (or other puree)
• 1 cup soy milk
• 1 tsp vanilla
• 2 cups master muffin mix
• 1 cup oatmeal
• Diced peaches

Mix all ingredients together. Fill muffin papers with dough. For topping, mix brown sugar and cinnamon. Then sprinkle on top of muffins before baked. Bake at 375 for 15 minutes.

Apple Cinnamon Muffins

•  1/2 Cup applesauce
• 2 TBL Canola oil
• 1 Cup soy milk (you can use regular milk)
• 2 grated apples
• 1 tsp vanilla
• 2 3/4 Cup Master Muffin Mix
• 1 tsp Cinnamon

Mix all ingredients together. Stir till just until dry ingredients is moistened. Fill muffins 3/4 full. Bake at 375 for 15 minutes.