Bulk mix suitable for quick breads and/or muffins. These are great baked in mini pans for an assortment on trays for gifts. I also bake a lot for fall bake sales. Three cups of mix makes one large or two medium loaves. Add 1 cup pureed cooked vegetable or fruit such as pumpkin, winter squash, carrots, apricots, applesauce, mashed banana along with whatever nuts, fruits or flavorings you desire.

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Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix thoroughly flour, sugar, baking powder, soda, and salt. (Can be stored on the shelf for months.)

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  • Mix 3 cups baking mix, oil, eggs, and 1 cup vegetables or fruits. Add flavorings, nuts, raisins, dates, etc., if desired. Pour into one 8-1/2x4-1/2 inch or two 7-1/4x3-1/2 inch greased loaf pans.

  • Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes.

Nutrition Facts

187 calories; 2.2 g total fat; 6 mg cholesterol; 459 mg sodium. 39.3 g carbohydrates; 2.8 g protein; Full Nutrition

Reviews (49)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/21/2006
All recipes need some altering to suit an individuals taste. A recipe is a base. I am a prof. baker who took Helen's recipe and made it mine with a few changes. You must know your oven and if repeatedly burning a recipe does'nt know their oven! All are different. Change the temp. and heat distr., turn the fan on to distr. the heat around, change pans. I found this recipe so simple and convenient and made money selling them at cafes around. You have to know what makes a muffin moist. Always add some fruit or veg. like banana, carrot, zucchini, and an extra egg. This ensures moist muffins, which I found this recipe worked best for. You need to start with a high temp (200 C) and then lower after 7 minutes to 175c. This is imp. for getting a peak in the center and also aids in allowing the center to cook. The lowering heat will ensure it doesn't burn. This is just advice that I aquired from lots of research and trial and error. It takes practice to be a master with baking. As much experience as I have I have also blundered. I've gone back after a few years to a recipe I had no success with and had excellent results because I have more knowledge of kitchen science. Good luck, and thanks Helen for a great recipe. Read More
(119)

Most helpful critical review

Rating: 1 stars
04/12/2003
Without trying to sound boastfull I'm a really good cook and baker; but this was the worst thing I've ever baked and tried to eat. I will never make this again!! As my three kids put it YUCK!! Read More
(25)
56 Ratings
  • 5 star values: 30
  • 4 star values: 11
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 8
Rating: 5 stars
02/21/2006
All recipes need some altering to suit an individuals taste. A recipe is a base. I am a prof. baker who took Helen's recipe and made it mine with a few changes. You must know your oven and if repeatedly burning a recipe does'nt know their oven! All are different. Change the temp. and heat distr., turn the fan on to distr. the heat around, change pans. I found this recipe so simple and convenient and made money selling them at cafes around. You have to know what makes a muffin moist. Always add some fruit or veg. like banana, carrot, zucchini, and an extra egg. This ensures moist muffins, which I found this recipe worked best for. You need to start with a high temp (200 C) and then lower after 7 minutes to 175c. This is imp. for getting a peak in the center and also aids in allowing the center to cook. The lowering heat will ensure it doesn't burn. This is just advice that I aquired from lots of research and trial and error. It takes practice to be a master with baking. As much experience as I have I have also blundered. I've gone back after a few years to a recipe I had no success with and had excellent results because I have more knowledge of kitchen science. Good luck, and thanks Helen for a great recipe. Read More
(119)
Rating: 5 stars
02/21/2006
All recipes need some altering to suit an individuals taste. A recipe is a base. I am a prof. baker who took Helen's recipe and made it mine with a few changes. You must know your oven and if repeatedly burning a recipe does'nt know their oven! All are different. Change the temp. and heat distr., turn the fan on to distr. the heat around, change pans. I found this recipe so simple and convenient and made money selling them at cafes around. You have to know what makes a muffin moist. Always add some fruit or veg. like banana, carrot, zucchini, and an extra egg. This ensures moist muffins, which I found this recipe worked best for. You need to start with a high temp (200 C) and then lower after 7 minutes to 175c. This is imp. for getting a peak in the center and also aids in allowing the center to cook. The lowering heat will ensure it doesn't burn. This is just advice that I aquired from lots of research and trial and error. It takes practice to be a master with baking. As much experience as I have I have also blundered. I've gone back after a few years to a recipe I had no success with and had excellent results because I have more knowledge of kitchen science. Good luck, and thanks Helen for a great recipe. Read More
(119)
Rating: 5 stars
12/25/2003
Recipe was great except it appears to be missing 1 cup of MILK! Batter was like wallpaper paste until I added the milk with the eggs and oil. Baked up perfect and was quick easy and cheap compared to prepakaged mixes or starting from scratch. Read More
(63)
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Rating: 5 stars
02/03/2005
This is a GREAT recipe. I have made banana bread and pear pecan bread. I too had to add some milk but the amount was dependent on how moist the add-ins were. I used a mixture of pears brown sugar and nuts. I mixed them together and then pureed the mixture before adding to the dry ingredients. I did not have to add any milk to this batch but I did have to add some to the banana bread. Also my kids have made chocolate chip muffins. This recipe is definitely going into my recipe collection. Read More
(41)
Rating: 5 stars
06/03/2003
I recently made this mix to give for Christmas gifts to coworkers. I packaged up one batch for each person with two muffins - one batch made with pumpkin and pecans and one batch made with bananas and walnuts. It was a big hit. My son husband and I also enjoyed the rest of the muffins. Thanks for a great recipe. Read More
(28)
Rating: 1 stars
04/11/2003
Without trying to sound boastfull I'm a really good cook and baker; but this was the worst thing I've ever baked and tried to eat. I will never make this again!! As my three kids put it YUCK!! Read More
(25)
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Rating: 5 stars
04/11/2003
I only wanted one loaf of bread so I had to do the division to break down this recipe. But it's good to know the bulk measurements too. The bread was great! Read More
(24)
Rating: 4 stars
04/11/2003
This makes a really soft and wonderful loaf of bread. I made it yesterday and it is gone. I too had to add milk to the recipe but I only needed 1/2 cup. This recipe is definitely a "keeper"! Read More
(23)
Rating: 5 stars
04/11/2003
This is a wonderful time-saver. I substituted fresh ground whole wheat reduced the oil and added more vegetable or fruit. I also added a scoop of soy powder for more protein. It is delicious and easy and nutritious. Read More
(23)
Rating: 4 stars
04/11/2003
My family along with everyone else who has tried the loaves from this recipe love it. I like it because I have stocked up on muffins and loaves for preschool and work lunches. Read More
(23)