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.