Master Buttermilk Fruit Muffin Mix

10 cups unbleached all-purpose flour
1 cup buttermilk powder
6 cups light brown sugar - packed firmly
1/4 cup orange zest - very finely minced
8 teaspoons baking powder
4 teaspoons baking soda
1 1/2 teaspoon salt
1 teaspoon cinnamon

In a large bowl, whisk together flour, buttermilk powder, brown sugar, orange zest, baking powder, baking soda, salt and cinnamon. Pack into three cup bags.

To make muffins:
3 cups muffin mix
1/2 cup oil or melted, unsalted butter
1 cup water
1 egg
1 teaspoon vanilla
1 1/2 cups fruit chunks (see below)

Stir together mix, oil, water, egg and vanilla. Fold in fruit. Scoop into prepared muffin tins, using a large ice-cream scoop. Bake at 375 F. for 25 minutes.

Makes 9-12 muffins. Top with chopped walnuts and brown sugar, before baking, if desired.

Fruit: coarsely chopped cranberries, 1/2 inch chunks of banana, semi-frozen blueberries, diced apples or rhubarb, chopped dates - or any combination such as banana chunks with coarsely chopped cranberries. For a plain, coffee-cake-like muffin, omit fruit and layer muffin batter with streusel, topping with additional streusel.