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Homemade Baking Mixes = Quicker Baking

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Homemade Baking Mixes = Quicker Baking

Guest Post by: Jennifer

I love to bake, but I don’t always love to drag out all of the ingredients needed to bake. This is especially true now that I’m baking everything from scratch rather than from boxed mixes. To solve this problem, I started making my own ready-made baking mixes.

As I was making cornbread last week, I realized how many different ingredients I had out to make a little 8×8 pan of cornbread for one meal. To maximize my efforts, I decided to mix up the dry ingredients for five batches of cornbread while everything was out. I mixed one batch in a bowl and the other four in Ziploc freezer bags.

I then labeled the outside of the bag to show what the mix was, what needed to be added, and the baking temperature and time. (Yes, I should have labeled these ahead of time. Live and learn!)

Here’s what went into the bags:
3/4 c. corn meal
1 1/4 c. all-purpose flour
1/4 c. sugar (Okay, it was more like 1/2 cup. Hubby likes sweet cornbread!)
2 tsp. baking powder
1/2 tsp. salt
1/3 c. powdered milk*

Here’s what I need to add before baking:
1 scant c. warm water
1 egg (or 1/4 c. Egg Beaters)
1/4 c. canola oil

*If you prefer, you can skip the powdered milk and warm water and use 1 c. of milk before baking instead.

Bake at 400 degrees for 20 minutes. I make this in my toaster oven (which is also a convection oven), and it’s delicious!

The last time we had Crock Pot Black Bean Soup, it just cried out for cornbread to go with it. I was able to grab a bag of mix, add three ingredients, and have cornbread ready in no time. I’m thinking about doing this each time I make a batch of any baked goods. Then I’ll have mixes on-hand the next few times I want to bake each item.

Do you have any good ideas for DIY baking mixes? I’d love to have them!

Jennifer Bruce is wife to Jason and mom to five-year-old Emma. She blogs at Saving and Giving where she encourages people to save money and be generous.