Ingredients
2 cups all-purpose flour1-1/4 cups sugar1 cup nonfat dry milk powder6 teaspoons baking powder1 teaspoon salt1/2 teaspoon ground cinnamon1 cup shortening1-1/2 cups raisin bran cereal1 cup chopped almondsADDITIONAL INGREDIENTS (for each batch):1 egg1 cup water
Preparation
In a large bowl, combine the first six ingredients. Cut in shortening until crumbly. Stir in cereal and nuts. Store in an airtight container in a cool, dry place or in the freezer for up to 2 months. Yield: 2 batches (8 cups total).
To prepare muffins: Place 4 cups of muffin mix in a bowl. Beat egg and water; stir into mix just until moistened. Fill greased muffin cups two-thirds full.
Bake at 400° for 15-17 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
