Procedures:
| 1 | In large bowl, stir together all-purpose and whole wheat flours, bran, milk powder, sugar, baking powder and salt until combined. | | 2 | transfer to airtight container; store in cool, dry place. | | 3 | Stir well before using. | | 4 | for application see: best: chocolate banana muffins, best: healthy start muffins, best: zucchini loaf, best: orange date loaf | | 5 | muffin and loaf tips: | | 6 | Muffins can be individually wrapped and frozen in airtight container for up to 2 weeks [best: healthy start muffins - up to 10 days]; thaw, still wrapped, at room temperature or in microwave. | | 7 | Loaves can be warped in plastic wrap and stored for up to 2 days or frozen for up to 2 weeks; thaw, still wrapped, at room temperature. |
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