Making your own mixes: Blueberry Muffins.

Alright, there is one more mix I wanted to share with you before I started sneezing, coughing, and blowing my nose and I’ve mustered the energy to get it done!  This recipe comes from honestly one of the best muffin recipe around.  In fact, I already showed you the recipe when we were doing all of the cakes (Chocolate Lava cake, Dark Chocolate cake, Strawberry Cake, Pineapple Upside Down Cake, etc.) but now I’m going to show you how you can make it a basic muffin mix to use any time-this is also the other mix featured in my Studio 5 Spot!  Also, please leave a comment if you are interested in me dedicating next month to MIXES or EASY GOURMET FOOD.  THANKS!

HOMEMADE MUFFIN MIX-FOOD STORAGE STYLE!


MAKING THE MIX:

• 6 C. flour (I like 4 C. flour and 2 C. whole wheat flour)
• 3 C. white sugar
• 2 t. salt
• 2 1/2 T. baking powder
• 1/2 C. dry egg powder
• 1/4 C. dry non-instant milk powder or 1/2 C. dry instant milk powder

Combine ingredients thoroughly and store in air tight container.

USING THE MIX:

• 2 1/4 C. muffin mix (make it a heaping 2 1/4 C. if you used instant milk powder)
• 1/3 C. oil or bean puree
• scant 2/3 C. water

Preheat oven to 400. Grease muffin cups or line with muffin liners.

Mix all ingredients together, except blueberries.  Fold in blueberries. Fill muffin cups right to the top.

Bake for 20 to 25 minutes in the preheated oven, or until done.

VARIATIONS:
Use this as a basic muffin mix and add in 1 C. of any fruit you’d like.  Feel free to add a little cinnamon to the mix as well by adding 1 1/2 t. ground cinnamon.

THE ONE BOWL RECIPE:

• 1 1/2 C. flour (I like 1 C. flour and 1/2 C. whole wheat flour)
• 3/4 C. white sugar
•1/2 t. salt
• 2 t. baking powder
• 1/3 C. oil (or bean puree)
• 1 egg (2 T. dry egg powder +
1/4 C. water)
• 1/3 C. milk (or 1 T. dry non-instant milk powder or 2 T. dry instant milk powder + 1/3 C. water)
• 1 cup fresh blueberries (or 1 C. freeze dried blueberries)

Preheat oven to 400. Grease muffin cups or line with muffin liners.

Mix all ingredients together, except blueberries.  Fold in blueberries. Fill muffin cups right to the top.

Bake for 20 to 25 minutes in the preheated oven, or until done.

VARIATIONS:
Use this as a basic muffin mix and add in 1 C. of any fruit you’d like.  Feel free to add a little cinnamon to the mix as well by adding 1 1/2 t. ground cinnamon.

CRYSTAL’S FOOD STORAGE TIPS

If you’re going to use freeze dried fruit (different from dehydrated fruit) don’t hydrate it before adding to your batter.  They will turn to mush!  Simply put them in as-is and then stir, they will get hydrated enough in the batter.

DOWNLOAD MY FREE HOW-TO MAKE HOMEMADE MIXES HANDOUT!

It’s my latest and greatest handout (yes, I’ve been up past midnight for the last three nights working on it…so feel free to leave comments on how much you love it! ;)

It includes…

  1. How to make your own homemade cake, brownie, and muffin mixes
  2. How to use beans for butter or oil in your baking
  3. My favorite mixes and one bowl recipes for brownies, muffins, white cake, yellow cake, and chocolate cake
  4. AND…my favorite glazes and frosting recipes to use for cakes (including the glaze I used for the chocolate cake!).

Yeah….it’s pretty much the neatest thing since sliced bread! Make sure and download your copy today! And please feel free to pass it along to others! This is meant to be used AND SHARED!

Help Spread the Word!

I love it when you share my tips and recipes for food storage! Do me a quick favor (and remember it’s my birthday!), if you like what you see please share it on facebook, pinterest, or blog about it! And make sure you link either the word “food storage” or “Everyday Food Storage” back to me. Thanks-it makes all the hard work worth it!

© 2012, Crystal. All rights reserved.

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  • http://www.HomeschoolMomChronicles.com/ Julia

    Thanks for sharing how to make the muffins using the mix AND with the one-bowl method. I have a question, though: If you use dehydrated fruit, do you need to add extra liquid to the batter? I’m afraid that the muffins will turn out dry because the dried fruit absorbed some of the liquid.

    I vote for more MIX recipes next month!

  • KimLippy

    I’d love to see an option put in for powdered shortening (like you did for
    powdered milk). Then it would be an “add water” only recipe (:>).

  • eatfoodstorage

    You could do that but it is a lot more money, calories, and fat.

  • eatfoodstorage

    But if you really want an add only water mix just use my instructions for making your own mixes.

  • Vmfisher

    I vote for more mix recipes. I love homemade mixes.

  • Tara Carpenter

    I vote for more MIX recipes next month!

  • Deborah Jennings

    I use unsweetened applesauce, instead of oil. I’ve never used bean puree, but would love to try it!  I do love using zucchini in cakes, and muffins.

  • http://www.healthykitchenplus.com/grain-mill-comparison-chart Juice

    This sounds great.  I can’t wait to give this a try.  Thanks for the recipe.

  • DeDe

    Thanks Crystal for all your hard work.  Today was a flop, rolls over-risen, angel food cake flop, overcast & windy so can’t try the new sun oven as I had planned.  Oh Well.  I do have a question.  How do you get the powdered egg white mixed with the water without lots of clumps?

  • Teri

    Thanks for all the great mix recipes!  I vote for more mixes

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