I’ve been playing with some muffin recipes that use food storage items and thought I would pass along two keepers:

OATMEAL MUFFINS

1 c. oatmeal

1 c. buttermilk or sour milk

1/2 c. brown sugar

1 egg

1/2 c. melted butter

1 c. flour

1/2 tsp. salt

1/2 tsp. baking soda

1 tsp. baking powder

Combine the oatmeal, buttermilk and brown sugar.  Soak for 1 hour if using old fashioned oats, 15 minutes if using quick oats.  Add remaining ingredients.  Spoon into greased muffin tin and bake at 350 degrees for 20-25 minutes.  (My variations:  I reconstituted buttermilk powder from my storage, cut the fat in half by using 1/4 c. melted butter and 1/4 c. applesauce, and reconstituted 1/3 c. freeze-dried Honeyville Raspberries.  This recipe would be great with raisins, blueberries, or apples from your storage as well.)

WHOLE WHEAT MUFFINS

1/2 c. butter or margarine

1 c. brown sugar

1 egg

2 c. whole wheat flour

1 tsp. baking soda

1/2 tsp. vanilla

1 c. milk

1/2 tsp. salt

Cream first three ingredients.  Add remaining ingredients.  Spoon into greased muffin tins.  Bake at 425 degrees for 12-15 minutes.  Makes 15 muffins.

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