I am a busy mom, business-owner, friend, and volunteer. My goal is to eat healthfully, and deliciously. Besides, I get the best cooperation from my teen son, by feeding him foods that go straight to the “I sure love mom and want to help her” part of his brain, and also keeps his moods and blood sugars even.
In an effort to make doing my life easy, I have developed a sure-fire whole wheat muffin mix recipe that I make in bulk, and store in an air-tight glass jar on my counter, just waiting for a quick stir with wet ingredients and a pop into the oven.
Makes about 10 cups of Whole Wheat Muffin Mix.
6 cups whole organic wheat or spelt flour
2 cup ground flax seeds
2/3 cup organic succanot, or Fair Trade organic sugar
1/3 cup baking powder
1 tablespoon sea salt
1 cup coconut oil, or Spectrum organic vegetable shortening (non-hydrogenated)
Directions:In a large bowl, combine dry ingredients carefully with a whisk. When well mixed, cut shortening or coconut oil into dry ingredients with a pastry cutter. (If you are blessed, like me, with a Bosch Mixer, you can do all these steps in the mixing bowl with the whisks attached.) Do NOT over combine. Lumps are good!
Storage: I put half the mix into a 72 oz. air-tight hermetic glass jar with a spring loaded lid. I also tuck a slim scoop-type one-cup or half-cup measure into the mix, so that dispensing it is easy. If stored in a cool, dry place, this mix will last 10-12 weeks, or a lot less if you family loves the results, as much as mine.