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.
Whole Wheat Blueberry Pancakes-Freeze Dried Berries Food Storage Recipes
Okay, I figured we’d start out easy and this is definitely one of the easiest ways to start using those freeze dried berries…especially since you already make my blender wheat pancakes, right? I had assumed these freeze dried berries would taste different from fresh (probably, because dehydrated vegetables taste a little different). So-long story short I left them sitting on my shelf until one day I had a HUGE craving for blueberry pancakes (probably, because I had a sample at Costco the day before with whole wheat blueberry waffles) and had no fresh blueberries. I remembered I had some freeze dried so I gave it a try (well you know me, I had my husband try it first and then I tried it once he said it was good…I know, I’m such a chicken 
Anyway, I was amazed when I tried the blueberry pancakes and it tasted EXACTLY (not exaggerating here) the same as if I had used fresh. I was sold from that point on and since them have been enjoying the taste of fresh berries in the dead of winter. SO DIVINE!
Blender Whole Wheat Blueberry Pancakes
1 Cup Milk (translation for powdered milk is 3 T. Dry Milk Powder + 1 C. Water)
1 Cup Wheat Kernels, whole & uncooked
2 Eggs (2 T. dry egg powder+ 1/4 C. Water)
2 tsp Baking Powder
1/2 tsp Salt
2 Tbs. Oil
2 Tbs. Honey or Sugar
1/2 -3/4 Cup Freeze Dried Blueberries
1 -1 1/2 Cup Water (for hydrating berries)
Hydrate your freeze dried blueberries in warm water and allow to sit while you’re making the pancake batter (you’ll want twice as much water as you have blueberries, i.e. if you are using a 1/2 C. blueberries then you’ll hydrate them in 1 C. warm water) Put milk and wheat kernels in blender. Blend on highest speed for 4 or 5 minutes or until batter is smooth. Add eggs, oil, baking powder, salt and honey or sugar to above batter. Blend on low. Pour out batter into pancakes from the actual blender jar (only one thing to wash!) onto a hot greased or Pam prepared griddle or large frying pan and top with desired amount of blueberries. Cook; flipping pancakes when bubbles pop and create holes.
Whole Wheat Carrot Cake Muffins-Dehydrated Carrot Food Storage Recipes
Video Courtesy of KSL.com
Ingredients:
2 c. brown sugar, packed
1 c. oil
3 eggs (3 T. Dehydrated Eggs + 1/3 c. water…if you want a really fun trick use your left over carrot or raisin water to add to the egg powder.)
2 c. carrots, finely grated (1c. dehydrated carrots. Pulse in blender before re-hydrating to make them smaller pieces. They take 20 minutes in cold water to rehydrate so if you need them sooner, simply put them in warmer water.)
1 c. crushed pineapple, drained (If you have orange juice you’ll be serving, drain the pineapple juice into your orange juice for a fun topical blend orange juice.)
3 c. whole wheat flour
1 t. salt
1 T. soda
1 t. cinnamon
2 t. vanilla
1 c. raisins
1 c. walnuts, broken
Method:
Preheat oven to 350. Grease and flour 2 bread pans, 1 Bundt pan, or 2 muffin pans (12 each) with vegetable cooking spray. Beat together brown sugar, oil and eggs (no need to reconstitute eggs before adding to this mix). Stir in carrots and pineapple. Blend together dry ingredients; stir into batter thoroughly. Add vanilla, raisins, and nuts. Pour into prepared pan. Bake bread pans for 40-45 minutes, muffins for 20 minutes, and Bundt pan 1 hour or until done.
Makes 1 Bundt pan, 2 bread pans, or 24 muffins.
Adding the nuts on top of the muffins not only gives it a great look and flavor (it lightly toasts the nuts) but it is also a great way to serve nut lovers and non-nut lovers alike since it becomes obvious which have nuts and which don’t.
Chili Dogs in a Blanket-Food Storage Recipe
Okay, so if you’re a FAN on Facebook, you know I was experimenting last week when I got a craving for Chili Dogs. Except the only problem with chili dogs is that they are SO messy! (And anyone who knows me knows I have a problem with messy foods…in that I tend to make them messier!) So I thought, how perfect to encase the chili like a pig in a blanket type idea….and it worked out wonderfully! I think this is a PERFECT dish for any football parties you may be having this weekend…or any basketball games you may be watching (c’mon…the BYU cougars are GREAT this year!) plus it uses food storage!
It would be easily served with Tator Tots or potato chips and then a vegetable tray where they can pick their own veggies. (Notice I filled half my plate with them to try and make up for my chili dog creation!
Chili Dogs in a Blanket
1 can Chili (or homemade chili)
2 T. dehydrated onion
1/2 C. Shredded Cheese (optional)
2 oz. Cream Cheese (optional)
4-6 Hot Dogs (cut into thirds-lenth wise)
EZ Bread Dough (Click HERE for the recipe)
Mix bread dough according to directions and let rise until doubled. In the mean time, combine chili, dehydrated onion, and cream cheese and heat until the cream cheese is melted. Roll dough out to 1/4 inch thick and using something circular (about 5 inches in diameter), cut out circles from dough. Keep rolling dough out and cutting until dough is gone (like you would for biscuits). Put a thin layer of chili mixture on dough circles, followed by cheese, and a hot dog piece. Fold side pieces together and pinch all edges together. Bake at 400 degrees for 15-20 minutes or until golden brown.
