Master Buttermilk Fruit Muffin Mix

10 cups unbleached all-purpose flour
1 cup buttermilk powder
6 cups light brown sugar - packed firmly
1/4 cup orange zest - very finely minced
8 teaspoons baking powder
4 teaspoons baking soda
1 1/2 teaspoon salt
1 teaspoon cinnamon

A perfect base for 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.

Attach to Bag:

Fruit Muffins

To make muffins:

3 cups muffin mix
1/2 cup oil or melted, unsalted butter
1 cup water
1 egg
1 teaspoon vanilla
1 1/2 cups fruit chunks (see below)

Stir together mix, oil, water, egg and vanilla. Fold in fruit. Scoop into prepared muffin tins, using a large ice cream scoop. Bake at 375 F. for 25 minutes. Top with chopped walnuts and brown sugar, before baking, if desired. Makes 9-12 muffins

Fruit: coarsely chopped cranberries, 1/2 inch chunks of banana, semi frozen blueberries, diced apples or rhubarb, chopped dates - or any combination such as banana chunks with coarsely chopped cranberries. For a plain, coffee-cake-like muffin, omit fruit and layer muffin batter with streusel, topping with additional streusel.