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Quick-Bread Dry Mix

In this versatile recipe, you may substitute whole-wheat flour for the whole-wheat pastry flour. For a more fiber-rich muffin, use all whole-wheat flour.
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  • Level: Easy
  • Yield: 2 1/2 cups (12 1/2 ounces)
  • Nutrition Info
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1 1/2 cups whole-wheat pastry flour (see Ingredient note) or whole-wheat flour

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt


  1. Whisk whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt.
  2. Ingredient note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.