Recipes using Utah Ready-Quick Mix
Stir baking powder, non-fat dry milk, and salt into the flour.
Cut fat into flour mixture until all particles of fat are thoroughly coated and mixture resembles coarse cornmeal. This can be donewith a pastry blender, fork, or electric mixer.

Measuring Mix for recipes: Do not sift mix. Stir lightly before measuring. Lift lightly into cup and level with straight edge.

Storage: When deciding how much Ready-Quick Mix to make, consider how quickly it will be used and if you have a large enough container to store 13 cups. Store in a tightly covered container, at room temperature for up to six weeks.

Ingredients  Makes 13 cups
9 cups Flour
1/3 cup Double-acting Baking Powder
4 tsp Salt
1-3/4 cups Shortening—which does not require refrigeration

Muffins made with Ready Mix
Heat oven to 400º F.
Ingredients Makes 4-6 muffins
Ready-Quick 1 cup
Sugar 1 Tbsp.
Water 1/3 cup
Egg 1/2 egg or yolk

Stir sugar into Ready-Quick Mix. Beat egg and add to water, add to dry ingredients. Stir about 15 strokes or just until the ingredients are moistened. Extra stirring causes toughness and large tunnels in muffins. Grease only the bottom of the muffin cup or use muffin papers. Fill the muffin cups 2/3 full to allow for rising. A standard muffin is about 2½ inchs in diameter.

Bake for about 20 minutes.
Decrease oven temperature to 375º F. if making smaller sized muffins.

Blueberry Muffins: Fold into batter 3/4 cup fresh, frozen or canned blueberries (drained) before baking.