5 cups unbleached all-purpose flour
1 cup nonfat dry milk powder
2 cups granulated sugar
3 tablespoons baking powder
2 teaspoons salt

Pour all the ingredients into a large zipper-style plastic bag. Seal top and shake well until mixed. Stores in refrigerator for 2 months.

Makes 8 cups mix.

Any-Flavor Yogurt Mini Muffins
1 egg
1 tablespoon vegetable oil
1 (8 ounce) carton yogurt, any flavor
1/4 cup jam or jelly, same or
    complimentary flavor
2 teaspoons vanilla or almond extract
1 3/4 cups Master Muffin Mix

Preheat oven to 375 degrees F. In a 2-quart or larger mixing bowl, whisk the egg. Add all the ingredients except Master Muffin Mix and whisk well. Add Master Muffin Mix and whisk until just combined. Spray 2 mini muffin tins with vegetable oil cooking spray. Use a cookie dough scoop or tablespoon to fill mini muffin tins three-quarters full. Bake for 11 to 13 minutes until tops just begin to brown and muffin springs back when touched. Do not overbake. Serve at once. (These muffins are best eaten warm.) Freeze any leftover muffins for best quality.

If you like a moister muffin and aren't worried about calories, increase the oil to 1/4 cup.

Makes 24 muffins.

Lemon Poppy Seed Muffins
1 egg
1/4 cup vegetable oil
1 (4 ounce) snack cup lemon or
    vanilla pudding
1/2 cup milk
1 tablespoon poppy seeds
2 teaspoons lemon extract
2 cups Master Muffin Mix

Preheat oven to 375 degrees F. In a 2-quart or larger mixing bowl, whisk the egg. Whisk in the oil, pudding and milk. Stir in poppy seeds and lemon and almond extracts. Add Master Muffin Mix and stir until just combined. Spray 2 mini muffin tins with vegetable oil cooking spray. Use a cookie dough scoop or tablespoon to fill mini muffin tins three-quarters full. Bake for 11 to 13 minutes until tops just begin to brown and muffin springs back when touched. Do not overbake. Serve at once.

Makes 24 muffins.