- 8 cups whole wheat flour
- 1 cup brown sugar
- 1-1/2 cups instant nonfat dry milk
powder
- 1 tablespoon salt
- 1/4 cup baking powder
- 1 cup solid vegetable shortening
For this recipe you will need a very large
bowl. I have a huge metal one with a few
dents that the children borrow for a top
spinning game. It is nearly indestructible,
although, as I remember it cost over $7
brand new, so it should be.
Measure eight level cups of whole wheat
flour into the bowl. Add the sugar, dry milk
powder, salt and baking powder. Stir the
mixture with clean hands, so that the salt
and baking powder are evenly mixed in with
the other ingredients.
Next get a one-cup sized measure. Pack
shortening into it until it reaches the top.
Use a spoon or your fingers to make sure the
shortening is firmly packed into the cup
without any air pockets. Now use your index
finger to level off the top. Your fingers
will be very greasy. That is alright, you
can wash them later. When you get the top
level, use your fingers to scrape the
shortening out of the measuring cup, into
the bowl of flour. Try to get as much of the
fat out of the cup as you can without being
obsessive about it.
Now you should have a bowl of dry
ingredients with a big glob of white
shortening on top. Mash the shortening with
your hands. Yes, with your hands (don't
panic :). Use your fingers to mush the flour
mixture with the fat until it is very
crumbly. This part is fun, like you're a kid
again. Mash and mix and mix and mash;
contemplate the textures between your
fingers. Reminisce about squeezing mud
between your toes as a kid. Sigh and relax
and enjoy yourself. When the mixture is
evenly crumbly, with a few small chunks the
size of peas, or dried beans, you are done.
Phew, now you can wash your hands.
Scoop the Muffin Mix into a clean coffee
can. It will make 12-1/2 cups, or enough to
fill a large coffee can all the way full. If
necessary, shake or tap the can gently, to
pack down the mix, so there is enough room
for all of it. The mix may now be stored in
the fridge, if you will be slow to use it,
or on the shelf in the pantry, if you will
be using it within the next 6 weeks or so.
Here is a
Sweet Wheat Muffin recipe that uses this
mix:
http://www.hillbillyhousewife.com/sweetwheatmuffins.htm
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