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.
From EatingWell: October/November 2005
Yield: 2 1/2 cups (12 1/2 ounces)
- 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
- Whisk whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt.
- 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.
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.