Comments on: Low-Fat Whole Wheat Blueberry Muffins-Ultimate Food Storage Recipes

By: eatfoodstorage

eatfoodstorage — Tue, 04 May 2010 08:06:02 +0000

The reserved water is in case the beans get dried out in the oven and to
preserve flavor. And THANK YOU for the nice thank you! It is always nice
to know someone appreciates the time I put into this!

By: sherrydove

sherrydove — Tue, 04 May 2010 07:44:26 +0000

I want to thank you for making food storage so fun. I went to my local LDS bookstore as soon as your recipe book came out and have used it over and over again and have told everyone that this is a much needed book if they want to make food storage a daily part of their cooking. I have had my pressure cooker for several months and have used it for many different things. Have even cooked cheese cake in it (yummy!) Sunday night it was late and I wanted to make dinner fast…I put in the pc 6 frozen chicken tenderloins, threw some of my favorite bbq sauce (yes, it was store bought, but at a sale price) on top and set pc on high for 10 min with quick release. It was so juicy, even better then on the grill. The best thing was I didn't have to defrost it first.
I watched your above video of cooking with beans (this is by biggest food to overcome since i have never liked beans unless they are baked beans from a can) and I was motivated to make your recipe for blueberry muffins (this was after I made 2 loaves using your E Z Bread recipe (and it is easy, I get great reviews of it) and with the rest of the beans I made baked beans, again using your recipe from your cookbook. Can't wait for them to come out of the oven. Question: you said to save and use the water from the beans cooking, is this for better flavor? or what?
Also, just to let you know that this is our 2nd year of holding a food storage group each month in our ward and we use your web site and foodstoragemadeeasy (and of course your recipe book) as our guide. And just last month we discussed pressure cookers. Good timing and thanks for all your hard work.

By: eatfoodstorage

eatfoodstorage — Tue, 04 May 2010 01:06:02 +0000

The reserved water is in case the beans get dried out in the oven and to
preserve flavor. And THANK YOU for the nice thank you! It is always nice
to know someone appreciates the time I put into this!

By: sherrydove

sherrydove — Tue, 04 May 2010 00:44:26 +0000

By: Meghan

Meghan — Fri, 12 Mar 2010 19:10:59 +0000

Yes- still a lot of fat- and sugar- think I'll try some splenda and applesauce.

By: carolyn

carolyn — Fri, 12 Mar 2010 14:46:38 +0000

I made these, and substituted no-fat yogurt for the sour cream. They turned out fine. I'm going to make them again with dried apples, walnuts, and spices–my favorite combination for muffins.

By: denalee

denalee — Wed, 10 Mar 2010 19:03:59 +0000

LOVE this recipe …
btw, I substitute okara (the pulp from soybeans after making soy milk) for oil in recipes and it has the same effect … no different taste, but much fluffier muffins, cookies, etc.

By: Kathy

Kathy — Wed, 03 Mar 2010 15:58:01 +0000

Have you tried these muffins with low fat or fat free sour cream. Using the beans cuts out the oil, but 2 Cups of sour cream is still a lot of fat (not that I don't love it, just trying to cut back).

By: eatfoodstorage

eatfoodstorage — Tue, 02 Mar 2010 00:12:35 +0000

Yes, you can used canned. It's just the easiest/fastest way to cook your
dry beans from storage.

By: Laura

Laura — Mon, 01 Mar 2010 22:42:11 +0000

Is pressure cooking the only or best way to cook beans? Can I use canned?