Low-Fat Whole Wheat Blueberry Muffins-Ultimate Food Storage Recipes
We’re moving up in the world! My good friend sent me this recipe, it was like it was meant to be! Not only have I tried a MILLION (okay, maybe a slight exaggeration) muffin recipes trying to find one that is light and fluffy but I was also in the middle of all my freeze dried berry experiments. With a couple of modifications this recipe became PERFECT for food storage….AND delicious (as in the BEST homemade muffins I’ve ever made/eaten). I even brought these to a luncheon and they were devoured-whole wheat, oats, beans, freeze dried berries and all! p.s. I’m pushing you guys and only listing the beans for the recipe, if you haven’t tried it by now-you’re entirely missing out! If you’re still nervous, you can watch a video of how I cook my beans and store them in smaller amounts for baking by clicking HERE. And remember, using beans in place of oil and butter doesn’t change the taste and it actually IMPROVES the texture, making it very moist, light, and fluffy!
Low-Fat Whole Wheat Blueberry Muffins
2 cups whole wheat flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 eggs (1/4 c. dry egg powder + 1/2 c. water)
2 cups sour cream
1/2 c. + 2 T. bean puree
2 cups light brown sugar
2 cups rolled oats
2 cups blueberries (1-1/2 c. freeze dried blueberries, hydrated and drained)
2 tbsp. sugar
Preheat the oven to 375 degrees. Line two 12 cup muffin tins with paper liners. (This recipe won’t work without them.) In a small bowl, combine the flour, baking powder, baking soda and salt; set aside.
In a large bowl, beat the eggs with the sour cream until thoroughly combined. Add bean puree and brown sugar. Stir in the oats. Fold in the flour mixture and then, very gently, fold in the berries. Fill the muffin cups 2/3 full. Drop a generous pinch of sugar onto the top of each muffin.
Bake the muffins for 25 to 28 minutes, or until the edges are medium brown and the tops are firm. Cool for 5 minutes; then remove muffins (in their papers) and finish cooling them on a rack. Makes 2 dozen muffins.
Pressure Cooking Beans!
Low-fat Harvest Pumpkin Brownies-Bean Food Storage Recipes
I got this recipe from a gal in my ward who is a FABULOUS cook. One of those ladies you know if it has their name on it that it will be delicious. Well she made this last year for a “Recipe Swap” and I’ve been waiting for a YEAR to share this with you. When I made it this year, I realized…hey….I could use beans in this AND whole wheat flour (not to mention powdered eggs!). And it was DELICIOUS. It turns it into some sort of food storage super dessert! The original recipe calls for cream cheese frosting but I topped it with a whipped topping with cinnamon and 1 t. vanilla. Yummmm…..the most delicious whipped topping you’ll EVER eat!
Harvest Pumpkin Brownies
1 (16 oz.) can pumpkin
4 eggs (1/4 C. dry egg powder + 1/2 C. water)
3/4 C. vegetable oil (or 3/4 C. white bean puree)
2 t. vanilla
2 C. whole wheat flour
2 C. sugar
1 T. pumpkin pie spice
2 t. ground cinnamon
2 t. baking powder
1/2 t. salt
Mix wet ingredients (including the water needed for your powdered eggs but not the dry egg powder…remember you DON’T need to mix these before adding to your recipes) Mix dry ingredients with wet ingredients. Pour into 9×13 pan and bake at 350 for 25-30 minutes. Allow to cool and frost with cream cheese frosting or dollup cinnamon whipped topping.
VIDEO: Pressure cooking your beans and how to freeze smaller portions to use in your every day baking!
Want to learn more about the specifics of an electric pressure cooker? Click HERE.
My Ode to Pizza: Taco Pizza-Food Storage Recipes
Okay, so you’d think I eat at Papa Murphy’s a lot more by how many pizzas I try to recreate of theirs….but then again maybe I don’t eat there as much because I make my own. 
However it works…I’m sharing it with you and that is the important part! This pizza combines my two FAVORITE things, Mexican food and Pizza. It may be against some sort of ethnic cooking policy to combine Italian with Mexican, but who cares! It’s DELICIOUS! (and if you’re wondering, of course I put jalapenos on mine!)
Taco Pizza
Pizza Crust
Dehydrated Refried Beans (Hydrate them in 3/4 the amount of water called for, that is a little trick of mine. It’s always easier to add a little more water in at the end then it is to add in more beans)
Cheddar Cheese
Taco Meat
Avocado
Tomatoes
Olives
Jalapenos
Green Onions
Canned Corn
…and any other favorite Taco toppings
The idea is to use the refried beans as the “sauce” then add any meat, cheese and any other toppings you like on your tacos and bake. I like to serve sour cream and salsa as dipping sauces. So easy and SO DELICIOUS. You’ve got to try it!
