Recipe - Streusel Topped Fruit Muffin Mix

10 cup Unbleached all purpose flour
1 cup Buttermilk powder
6 cup Light brown sugar, packed
firm
One fourth cup Orange zest, very finely
minced
8 teaspoon Baking powder
4 teaspoon Baking soda
1 One half teaspoon Salt
1 teaspoon Cinnamon

TO MAKE MUFFINS
3 cup Muffin mix
One half cup Oil or melted, unsalted
butter
1 cup Water
1 Egg
1 teaspoon Vanilla
1 One half cup Fruit chunks**

This can be the base for spectacular apple, banana, blueberry, or cranberry
muffins you name it.

In a large bowl, whisk together flour, buttermilk powder, brown sugar,
orange zest, baking powder, baking soda, salt and cinnamon. Pack into three
cup bags.

To Make Muffins (Makes nine to twelve muffins): **This could be coarsely
chopped cranberries, One half inch chunks of banana, semifrozen blueberries,
minced apples or rhubarb, or chopped dates or any combination, such as
banana chunks with coarsely chopped cranberries. For a plain, coffeecake
tasting muffin, omit fruit and layer muffin batter with streusel, topping
with additional streusel.

Stir together muffin mix, oil, water, egg and vanilla. Fold in fruit. Scoop
into prepared muffin tines, using a large ice cream scoop. Bake at 375
degrees for 25 minutes. Tope with chopped walnuts and brown sugar before
baking, if desired.

Posted to EATL Digest 28 Aug 96

From: Pat Belanger cookie@CWCONNECT.CA

Date: Thu, 29 Aug 1996 10:23:31 0700