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. Watkins 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. Watkins Cinnamon
1 1/4 Cups Fresh or Frozen Blueberries
1 Cup Milk
2 Eggs
1/4 Cup Applesauce
1 teas. Watkins Vanilla, Double Strength

In a mixing bowl, combine first three ingredients. Stir in blueberries. In another bowl, beat milk, eggs, applesauce and Watkins 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.

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