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• Let's Talk Breakfast

8 cups flour (again, if you prefer whole wheat, use whole wheat pastry flour)
3 cups sugar (can use sucanat if you prefer, see note on pancake mix)
3 tablespoons baking powder
2 teaspoons salt
2 teaspoons cinnamon
2 teaspoons nutmeg

Combine everything in a large bowl and divide into freezer zipper topped bags. Mark date with a Sharpie pen and store in the freezer or cool dry place.

To make muffins:

Preheat oven to 375 degrees.

In a bowl, mix together 3 cups baking mix, 3 tablespoons vegetable oil, 2 eggs, 3/4 cup milk and 3/4 cup berries, raisins, chocolate chips or whatever else you'd like.

Bake in a prepared muffin pan-that means lightly greased (I prefer the cupcake papers-easy clean up!), filling cups 2/3 full. Bake for 20 minutes or until nicely browned. Cool for five minutes in the pan then turn out on to a rack to cool. Makes about 12 muffins, depending on the size of your muffin tin.