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Kamut Six-Week Muffin Mix


Preheat oven to 400°F. Lightly grease muffin tin, set aside.

In a medium bowl cream together the shortening and sugar; add beaten eggs and mix. Add buttermilk; blend well and add all dry ingredients, mix well until just moistened. Spoon batter into prepared muffin tins and bake for 20 minutes.

Cover remaining batter tightly and store in refrigerator for up to 6 weeks.

Yield: 5 Dozen Small Muffins

Kamut Six-Week Muffin Mix


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Products Used in this Recipe

Baking Aids
Sea Salt

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Gluten Free
Baking Soda

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Flours & Meals
Organic Kamut Flour

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