4 cups all purpose flour
3/4 cup packed brown sugar
1 1/2 tbsp. baking powder
3/4 tsp. salt
2/3 cup instant non-fat dry milk granules
1 cup butter flavored Crisco

Combine all ingredients in a food processor or mixing bowl. Process until mixture resembles coarse crumbs. Store in a tightly covered container at room temperature.

Makes about 6 cups mix.

Easy Muffins:

1 egg
2/3 cup water
2 cups muffin mix
1/4 tsp. nutmeg or cinnamon

Beat egg in mixing bowl, add water, nutmeg and/or cinnamon. Spoon into silicone muffin cups filling 2/3 full.

Toppings and Additions:

Add 1/4 cup chopped nuts, raisins, chopped dates, chopped apples, etc before baking, if desired. To make a streusel topping, combine 1 tablespoon softened butter, 2 tablespoons brown sugar, 1 tablespoon flour, 1 tablespoon chopped nuts, 1/4 teaspoon cinnamon; spoon over muffin batter before microwaving. Or glaze muffins with 1/3 cup powdered sugar mixed with 1 or 2 teaspoons orange juice or milk.

See Microwave Directions below.

Lemon Blueberry Muffins:

1 egg
2/3 cup water
2 cups muffin mix
1 or 2 tsp. grated lemon peel
1/2 cup fresh or frozen blueberries

In a mixing bowl, beat eggs, add water. Add 2 cups muffin mix and lemon peel. Stir just until moistened. Fold in blueberries gently. Fill greased silicone muffin cups 2/3 full. See Microwave Directions below.

Microwave Directions:

Microwave 6 muffins at a time until no longer doughy in center and fully cooked through (about 2-3 minutes but this varies according to the oven being used).