Blueberry Muffin Mix 2 1/2 Cups All-Purpose Flour 2 1/2 Cups Whole Wheat Flour 1 Cup Wheat Bran Cereal 1 Cup Quick-Cooking Oats 1 1/2 Cups Sugar 2 Tbsp. Baking Powder 2 teas. Salt Combine all ingredients in a large airtight container. Store at room temperature until ready to use. Stir well before measuring for the muffin recipe. Yield: about 6 cups. Attach Recipe: Blueberry Muffins 3 Cups Muffin Mix 2 Tbsp. Brown Sugar 1 teas. cinnamon 1 1/4 Cups Fresh or Frozen Blueberries 1 Cup Milk 2 Eggs 1/4 Cup Applesauce 1 teas. Vanilla Extract In a mixing bowl, combine first three ingredients. Stir in blueberries. In another bowl, beat milk, eggs, applesauce and vanilla. Stir into blueberry mixture just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 425'F for 15-18 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. (Can substitute other kinds of berries for blueberries and/or add nuts.) Yield: about 1 dozen.