From Paulette Vickery's Recipe Collection

Merry Ginger Muffin Mix

breads

6 cup flour
2 cup sugar
3/4 cup dry milk
1/3 cup chopped crystalized ginger
3 teaspoon baking powder
2 teaspoon salt
1 teaspoon ginger
3/4 teaspoon baking soda

Lightly spoon flour into measuring cup, level off. In large bowl combine all ingredients, mix well. Store in air tight container at room temperature, or in a cool dry place. For gift giving: measure 2 cups of mix, and place in an air tight container or zip lock plastic bag. Makes 8 cups mix. Recipe variations: 1. Add 1/4 cup dried cranberries to each 2 cup package of mix, for cranberry ginger muffins. 2. Add 1/4 cup pican pieces to each 2 cup package of mix, for pican muffins. 3. Add 1/4 cup dried, chopped apricots to each 2 cup package of mix, for apricot muffins. To make each package of mix use: 2 cups muffin mix, 2/3 cup water, 1/3 cup oil, and 1 egg slightly beaten. Preheat oven to 400 degrees. Line 12 muffin tin cups with paper baking cups. In medium bowl cumbine muffin mix, water, oil, and egg. Stir just until dry ingredients are moistened. Do not over mix. Divide batter evenly into muffin tin cups. Bake at 400 degrees, 15-17 minutes, or until wooden pick inserted in center comes out clean. Remove muffins from tin. Serve warm. Makes 12 muffins.

Yield: 48 servings




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