Graham Crackers-from Karen in Chubbuck, ID
1/3 cup shortening
3/4 cup plus 1 T. sugar (I use brown sugar)
3 T. honey, warmed
1 1/2 tsp. vanilla
1 3/4 cups whole wheat flour
1 1/4 cups all-purpose flour
1 1/4 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1/2 cup plus 2 T. water
I add in 1-2 t. cinnamon

Preheat oven to 300 degrees. Combine shortening, sugar, honey and vanilla.
Blend until smooth. Combine dry ingredients in a separate bowl, and then
add dry mixture to the wet ingredients and blend well with electric mixer.
Slowly add water to the mixture while beating. You may have to mix by hand
until the mixture forms a large ball of dough.

Divide the dough in thirds and roll one third out on waxed paper till at
least 1/16″ thick. It should be very thin. Use a knife to trim into a
rectangle slightly smaller than the sheet pan you will be using. Grease
the baking pan with a light coating of shortening. Turn the dough over
onto the baking sheet and remove the wax paper.

Use a knife to score the dough into smaller crackers. Use a toothpick (or
fork) to poke holes over the entire surface of the dough. Bake for 22 to
24 minutes, or until the dough begins to turn light brown around the
edges. Turn the baking sheet around halfway through baking time for even
browning. Cool the crackers before breaking them apart along the scored
lines. Repeat process for remaining dough. If desired, you can sprinkle a
cinnamon/sugar mixture over the dough before baking to make cinnamon
grahams.

© 2012, Crystal. All rights reserved.

FEBRUARY IS “LET THEM EAT (FOOD STORAGE) CAKE!” MONTH!

Did you know it’s my birthday this weekend? {Insert a plea for comments wishing me a very happy food storage birthday HERE}  So I’ve decided to showcase a few of my favorite birthday cakes featuring food storage (minus the Food Storage Chocolate Molten cake which I already shared).  Starting with Pineapple Upside Down Cake.  It really is too bad that some of the best food from the 50′s and 60′s has gone by the wayside.  I’m thinking Ruebens, Lime Rickeys, and especially PINEAPPLE UPSIDE DOWN CAKE!  This cake used to be the ‘IN’ cake, sort of like how everywhere you go now there are cake pops (hmmm…cake pops food storage style….interesting…anyway….).  I have always loved this cake, who wouldn’t?  It has a very moist cake, yummy sticky topping, pineapple and maraschino cherries!  And when you’re from the family I’m from-ANYTHING with maraschino cherries is a VERY GOOD THING!  I made these tonight for a Blue and Gold Banquet I went to and decided to turn them into cupcakes.  And just when I thought Pineapple Upside Down Cake couldn’t get better, the heavens open and a way appears!  I loved them!  I was even able to sneak in some food storage wheat and beans.  I always love people’s reactions when I tell them the secret ingredient is beans.  If you haven’t quite figured out how to use beans for oil and/or butter get my tips for using food storage beans in your baked goods!  I adapted my recipe for the Pineapple Upside Cake recipe from the Essential Mormon Cookbook series (one of my favorite cookbooks!).

Food Storage Pineapple Upside Down Cake Recipe

Print

Recipe type: Dessert

I love this recipe because it doesn’t call for a cake mix! It’s from scratch and perfect for using food storage!

Ingredients

• 1 C. packed brown sugar
• 1 1/2 C. butter, softened and divided (or 1/2 C. butter and 1 C. white bean puree)
• 1 (20-ounce) can pineapple rings, drained with juice reserved (if you’re doing cupcakes use crushed pineapple)
• Maraschino cherries, if desired
• 2 C. sugar
• 1 T. vanilla (yes, that is TABLESPOON)
• 2 eggs (1/4 C. dry egg powder + 1/2 C. water)
• 2 1/4 C. flour (I used 1 C. whole wheat flour and 1 1/4 C. all-purpose flour)
• 1 t. baking soda
• 1/2 t. salt

Instructions

1. Combine brown sugar and 1/2 cup butter; spread on bottom of greased 9×13 inch pan. Place pineapple rings and cherries on top. Cream the remaining 1 cup butter (or bean puree) with sugar. Add vanilla and eggs and beat well. In a separate bowl, stir together flour, baking soda, and salt. Add to creamed mixture. Beat in 1 cup of the reserved pineapple juice. Pour batter over pineapple rings and bake at 350 degrees for about 45 minutes, until toothpick inserted in center comes out clean. Cool slightly, serve warm. To serve, flip individual cake pieces over to show pineapple. Top with whipped cream if desired. Serves 12.

Notes

If you want to make cupcakes. SImply spread the brown sugar butter mixture on the bottom of 24 greased cupcake pans (you won’t be able to use liners for these). Divide crushed pineapple and cherries and place on top of mixture. Pour batter on top to 2/3 full. Bake at 375 for 15-20 minutes. Allow to cool for 5 minutes and then turn over. (I turned mine over onto a baking sheet and then served) Serves 24

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CRYSTAL’S TIP:

I love the cupcakes because you get TWENTY FOUR servings instead of just TWELVE.  Much better portion control!

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.

FEBRUARY IS “LET THEM EAT (FOOD STORAGE) CAKE!” MONTH!

Yeah, you heard me right.  Isn’t that so exciting?  It’s sort of reminiscent of the Great Food Storage Cookie Extravaganza (download that food storage handout if you missed it)  Why am I doing this?  Well, let’s be honest we all eat cake now and  wouldn’t you like to know how to do it healthier, for less money, and with your food storage?  Let’s be honest, if and when it all hits the fan-comfort food will still be necessary!  And, I think we’ve all been over come with boring old cake mixes.  There are GREAT cake recipes out there that will dazzle your taste buds and amaze you with their simplicity!….Enter Chocolate Molten Cake…

Have any of you eaten at Chili’s and had their chocolate molten cake?  It’s so delicious and is all the rage to make at home.  I’ve seen a lot of recipes all involving special little bundt pans for individual cakes and a lot of time and effort.  Well this recipe that I’m going to share with you was big in the 50′s and tastes JUST LIKE Chili’s Chocolate Molten Cake but you can make it in one 8×8 cake pan, use your food storage, and make it in the same amount of time it would take you to whip up a cake mix.  You may have heard it under names like Magic Cake, Pudding Cake, Hot Fudge Cake, or Surprise Cake.  Why?  Because it is really magic, it makes it’s own sauce or pudding if you will-so of course this is a great cake to serve warm with ice cream.  Honestly, my husband ate half the cake (and that is saying a lot for him!)

Food Storage Chocolate Molten Cake

1 cup all-purpose flour (1/2 C. whole wheat flour + 1/2 C. All-purpouse flour)
3/4 cup sugar
6 tablespoons baking cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 2% milk (3 T. dry non-instant powder milk or 1/3 C. instant powder milk + 1/2 C. water)
2 tablespoons canola oil (2 T. bean puree)
1 teaspoon vanilla extract
1 cup packed brown sugar
1-3/4 cups hot water
Whipped cream or ice cream, optional

In a large bowl, combine the flour, sugar, 2 tablespoons cocoa, baking powder and salt. Stir in the milk, oil and vanilla until smooth.

Spread in an ungreased 9-in. square baking pan. Combine brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over all; do not stir.

Bake at 350° for 35-40 minutes. Serve warm. Top with whipped cream or ice cream if desired.

Crystal’s Tip: If you’re using a glass pan, decrease your cooking temperature to 325. Why? Glass bakes hotter than metal and you won’t get that burnt chocolate taste.

Help Spread the Word!

I love it when you share my tips and recipes for food storage!  Do me a quick favor, 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.

Pumpkin is a great for whole wheat recipes….and tummies.  And since this is the season for pumpkin, I figured it would be a great time to mix it with some food storage.  Why is pumpkin so great for food storage and whole wheat recipes?  Well, it’s simple really:  The five ingredients that make for great whole wheat recipes are

1. vegetable or fruit puree (like pumpkin, banana, zucchini)
2. strong spices (like cinnamon, cloves, pumpkin pie spice)
3. chocolate (lets be honest, everything tastes a little better with some chocolate)
4. oats and/or nuts(lends itself very well to the taste of whole wheat)
5. equal amounts of brown sugar and white sugar

And the best thing about most pumpkin recipes is that they will ask for one or more of the ingredients that make your recipe awesome as a whole wheat recipe!

Here is the recipe I made for Food Storage Cooking Club: Pumpkin Cinnamon Rolls.  It’s a recipe I got from my aunt and I couldn’t get it out of my head.  Luckily, it was just as delicious (if not more so) as it sounded!

PUMPKIN CARAMEL ROLLS

Food Storage Pumpkin Caramel Rolls

Print

Recipe type: Breakfast

Prep time: 30 mins

Cook time: 12 mins

Total time: 42 mins

Serves: 12+

This recipe is great for whole wheat and for taste buds. It’s actually quite amazing and fast to make!

Ingredients

• 1/2 cup sugar
• 3 Tblsp yeast
• 1/2 cup oil (I used 1/4 cup)
• 3/4 cup warm water
• 1/2 cup canned pumpkin
• 2 eggs (2 T. dry egg powder and NO WATER)
• 1 tsp salt
• 1/4 tsp ground cloves
• 1 1/2 tsp cinnamon
• 5 – 5 1/2 cups flour (Use at least 1 1/2 C. whole wheat flour)
• 1/4 melted or softened butter, to spread on the dough
• 2 Tblsp Cinnamon
• 1/2 cup packed Brown Sugar
• Caramel Topping:
• Make this while Cinnamon Rolls are resting or baking.
• 1/4 cup butter
• 1/2 packed Brown Sugar
• 3 Tblsp milk
• 1/4 tsp vanilla
• 3/4 cup powdered Sugar
• pinch of salt

Instructions

1. Mix sugar, yeast, oil, water and pumpkin. Let stand 15 minutes while getting your other ingredients Add eggs, salt, cloves, cinnamon, flour and knead 5 minutes. (Dough maybe sticky make sure you don’t add too much flour, a good test is to dip your fingers in flour and touch the dough. If it sticks you need more flour, if it doesn’t then it is good. Make sure you spray your hands and countertop with a non-stick spray when you are getting the dough out of your bowl)
2. Roll to rectangle 1/4″ thick
3. Spread butter on dough
4. Combine cinnamon and brown sugar and sprinkle on top of butter
5. Roll up the cinnamon rolls and cut in 1″ thick slices with string or knife.
6. Place on greased (I use reynolds quick release foil or parchment and don’t grease the pan or have any clean up) cookie sheet and let rest 15 minutes, or more.
7. Bake 400 degrees for 10-12 minutes or until golden brown.
8. Meanwhile, make your Caramel Topping by melting the butter in a saucepan. Stir in Brown sugar plus milk and cook on low for 1 minute. Cool slightly (just so it is not HOT) and add vanilla, sugar, and salt. Stir with Wisk until well blended. Drizzle/spread rolls with frosting when they come out of the oven.
9. Frost, and eat warm. Rolls may be re-warmed in the microwave for 10 seconds.

Notes

If you want to make the dough entirely whole wheat, simply replace the white sugar with brown sugar and add in 1/4 C. gluten to the dough.

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WANT MORE FOOD STORAGE PUMPKIN RECIPES?

Low-Fat Pumpkin Brownies
Jack-o-Lantern Pumpkin Pie
Whole Wheat Pumpkin Muffins
Whole Wheat Pumpkin Bread
Pumpkin Bread Pudding
Fall Harvest Alfredo
Out of this World Pumpkin Cookies
Blender Pumpkin Waffles with Caramel Syrup
Impossible Blender Pumpkin Pie
Classic Pumpkin Pie

SHARE WITH US!

Which recipe are you planning on doing with your friends? Let us all know over at my facebook page! or send an email to efsshowoffs(at)gmail(dot)com

© 2011, Crystal. All rights reserved.

Who doesn’t love a good brownie recipe that also includes food storage? I was so happy to receive this recipe for all of us to try. It has beans, wheat, and honey. Sounds great! This recipe is from Sade and she says…

“Hey Crystal,
You inspired me to try these and I’m so glad you did!! These little morsels of heaven were fantastic!! And as you said we wouldn’t be able to taste the beans at all! Thanks so much, I’ll send along the picture and the recipe in case anyone else would like to make these, they are truly food storage brownies!!”

Food Storage Pioneer Brownies: Food Storage Dessert Recipe

Print

Recipe type: Dessert

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

This is truly a food storage brownie!

Ingredients

• 1/2 c. butter (1/4 C. black bean puree and ¼ c. oil)
• 2 tsp. vanilla
• 2/3 c. honey
• 2 Lg. Eggs ( I used powdered)
• 1/2 C. wheat flour
• 1/2 C. cocoa
• 1/2 tsp. salt
• 1 c. chopped nuts (optional)

Instructions

1. Mix all ingredients and mix well. Put in 9×9 pan and bake at 350 degrees for
2. -30 min.

Notes

**Tip** Cut brownies with a plastic knife and they cut nicer…I have NO
idea why but it does work!

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SHARE WITH US!

Do you have a great idea, recipe or food storage tip you’d love to share?! Email me at efsshowoffs(at)gmail(dot)com! We’d all love to hear from you!

© 2011, Crystal. All rights reserved.

Alright, just to prove you can take any favorite recipe and convert it to a food storage recipe. I found this recipe in the Friend Magazine (a religious children’s magazine) and knew it was perfect for food storage AND our Easter breakfast this year and hopefully every year after this! The dough is extremely light and fluffy and full of flavor….and now food storage! Now, some of you may be skeptical (not of the food storage) but of the ability to make a roll like this the morning of Easter and I don’t blame you! That’s why I will teach you a Super Mom Secret in the video (along with how to make the buns) so that you have NO mess, NO stress Easter morning. I promise it doesn’t get better than this!

BUNNY BUNS FOOD STORAGE STYLE

1 package active dry yeast (2 1/4 t. yeast)
1/4 cup warm water
1 cup milk, warmed not quite to boiling (3 T. non instant milk powder OR 1/3 c. instant milk powder + 1 C. water-I added my water to the 1/4 c. water mentioned above for dissolving my east)
1/3 cup sugar
1/2 cup shortening
1 teaspoon salt
2 eggs, beaten (2 T. dry egg powder and NO WATER)
1/4 cup orange juice
2 tablespoons grated orange peel
5 1/2 cups flour, sifted (I used 3/4 c. whole WHITE wheat flour and the rest bread flour)

Plain Glaze: 2 cups powdered sugar, 1/4 cup hot water, 1 teaspoon butter
Orange Glaze: 2 cups powdered sugar, 1/4 c. orange juice, 1 teaspoon butter, and 1 t. grated orange peel

1. Sprinkle yeast in the warm water and set aside.
2. In another bowl, blend milk, sugar, shortening, and salt. Cool until lukewarm, then add eggs, water with yeast, orange juice, and orange peel.
3. Stir in flour a few cups at a time to make a soft dough. Let stand for 10 minutes.
4. Knead dough 5–10 minutes on a lightly floured surface until dough is smooth and elastic. Place it in a lightly greased bowl, turning once to grease surface. Cover bowl with a clean towel and put it in a warm place. Let dough rise for 2 hours, or until double in size. Punch dough down and let stand for 10 minutes.
5. On a lightly floured surface, roll dough into a rectangle 1/2 inch thick. Cut dough into strips 1/2 inch wide and 14 inches long. Roll between hands into rounded snake shapes. Cut one strip into pieces 1/2 inch long, and roll into balls.
6. Place one long piece of dough on a greased cookie sheet. Place one end of the strip over the other to make a loop; bring the end that is underneath up and cross it over the other end. Place a ball of dough on top of the bottom loop.
7. Cover bunnies and let rise in a warm place for 45–60 minutes, until nearly double in size. Bake at 375ºF (190ºC) for 12–15 minutes.
8. For the glaze, stir powdered sugar, water, and butter together. Frost bunnies with the glaze while they are still warm.

SECRET SUPER MOM TIP!

Turn these into brown and serve rolls! Make them the day before (or even a couple of days before). After the buns are shaped rise to 1/3-1/2 the way to being doubled (so not all the way doubled). Cook in a 275 degree oven for 13-15 minutes. They should be blond in color and set (when you jiggle the pan they shouldn’t jiggle with it). Cool and cover. When you’re ready to eat them, pop them into a 400 degree oven for 5 minutes. Remove and glaze-SERVE WARM! These buns will be slightly brown on top and warmed through.

© 2011, Crystal. All rights reserved.

I’m writing this as I have some very delicious Hawaiian Bread (let’s be honest it’s a knock off of King’s Hawaiian Bread) rising and waiting to be baked. Like other delicious sweet bread recipes, you’ve probably noticed some call for eggs (they’re usually the ones with a high butter and/or sugar content)-the big question is:

HOW DO YOU USE POWDERED EGGS IN YEAST DOUGH RECIPES?

First, it’s good to know the WHY there are eggs in the dough recipe. Here is the short story: sweet breads usually call for a lot of butter and/or sugar-the problem is both of those can weaken your gluten strands. Why is gluten so important? Without it, there would be nothing to hold the gas that makes bread rise. Think of gluten as the rubber of a balloon: The stronger it is, the more gas it can hold. Adding eggs to a sweet bread can help strengthen those gluten strands.
Second, if you’ve tried using powdered eggs in the traditional sense in these breads (1 T. dry egg powder + 2 T. water = 1 egg) you’ve probably noticed that the dough is definitely NOT the right consistency. It’s far too sticky which leads to putting in more flour which can ruin the flavor and consistency of the dough. After all if you think about it an extra 1/4 c. water can be A LOT of extra water when you’re talking doughs. So after A LOT of failed attempts and trying different ways of using the eggs (aren’t you glad I do this for you, so you can easily be successful the first time you try this?!) I have come up with THE SOLUTION!

THE SOLUTION:

Use the egg powder as we’ve talked before: 1 T. dry egg powder = 1 egg and LEAVE OUT the water. It’s always easy to add in a little (and I mean a little) water if your dough is truly too dry-however, I’ve never made a sweet bread recipe where I’ve had to add in water.
Now, I’m sure you want that delicious recipe for Hawaiian Bread, right?

Hawaiian Bread

7 cups all-purpose flour (you can use about 1 C. of whole wheat flour with out altering the taste)
3/4 cup instant mashed potato flakes
2/3 cup sugar
2 (.25 ounce) packages active dry yeast (4 1/2 t. dry active yeast-if you buy in bulk)
1 teaspoon salt
1/2 teaspoon ground ginger
1 cup milk (3 T. dry non-instant milk powder + 1 c. water)
1/2 cup water
1/2 cup butter, softened
1 cup pineapple juice (which just happens to be the pineapple juice in a tidbit can-a great way to use your leftovers!)
3 eggs (3 T. dry egg powder and NO WATER)
2 teaspoons vanilla extract

Directions:

1. In a large mixing bowl, combine 3 cups flour, potato flakes, sugar, yeast, salt and ginger.
2. In a small saucepan, heat the milk, water, butter and pineapple juice to 120 degrees F-130 degrees F. (If you’re using powdered milk and powdered eggs add the dry milk and egg powder to your dry ingredients and the 1 c. water for the milk to the wet ingredients)
3. Add to dry ingredients; beat just until moistened.
4. Add eggs; beat until smooth.
5. Beat in vanilla.
6. Stir in enough remaining flour to form a soft dough.
7. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
8. Place in a greased bowl, turning once to grease the top.
9. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
10. Punch dough down.
11. Turn onto a lightly floured surface; divide into thirds.
12. Shape each into a ball.
13. Place in three greased 9-in. round baking pans. Or shape into rolls I was able to get 20 rolls (each weighed about 3 oz. if you want to get precise)
14. Cover and let rise until doubled, about 45 minutes.
15. Bake loaves at 375 degrees F for 20-25 minutes or until golden brown. Or Bake rolls at 375 for 18 minutes.
16. Cover loosely with foil if top browns too quickly.
17. Remove from pans to wire racks to cool. and cover with plastic wrap to create just the right crust texture as the real stuff!

So now, that I’ve had a chance to eat these rolls. They are DIVINE! If only I had more stomachs to enjoy more! This WILL be your new favorite recipe, I can promise you that!

© 2010 – 2011, Crystal. All rights reserved.

While experimenting with freeze dried berries, I HAD to try it in a pie. I’ve always been confused why pies are so big in the Summer when it’s ridiculous to bake a pie in 100 degree weather. I mean I understand that is when the fruit is in season…but wouldn’t it be so much better to make the berry pie in the winter/spring when you’re itching for something to remind you that Summer WILL come? Yeah, that is what I thought. So if you’re itching for confirmation that Summer is coming, you’ve got to try this sweet and tart, ultra-easy berry pie-with some ice cream on top, of course!

Taste of Summer Apple Berry Pie

Crust
1 prepared pie crust

Filling
2 1/2 C. dehydrated apple slices, hydrated
1 C. freeze dried blueberries, hydrated
1 C. freeze dried raspberries, hydrated
1 T. lemon juice
1/3 C. granulated sugar
3 T. cornstarch

Topping
1 C. oats
1/2 C. whole wheat flour
1/2 C. packed brown sugar
1 t. ground cinnamon
1/2 C. butter, softened
1/2 cup chopped pecans, if desired
Vanilla ice cream, if desired (but let’s be honest, we all know you desire it!)

DIRECTIONS
1. Heat oven to 425°F. Place crust in 9-inch glass pie plate; flute edges (that means you crimp the edges around the top of the pan). Bake 8 to 9 minutes or until crust is set. Cover edge of crust with strips of foil to prevent excessive browning. Bake 6 to 7 minutes longer or until crust is golden. Cool completely on cooling rack, about 15 minutes.
2. In large bowl, gently toss filling ingredients, making sure to drain any excess water from hydrating berries. Spoon filling into pastry-lined pie plate.
3. In large bowl, beat topping ingredients with electric mixer on medium-low speed until crumbly. Sprinkle topping evenly over filling.
4. Line cookie sheet with foil. Place pie plate on foil-lined cookie sheet (this is essential because sometimes the filling can bubble over and if it does it will burn on the bottom of your oven….which is no bueno). Cover pie with foil; bake 15 minutes. Reduce heat to 375°F; bake 45 to 50 minutes longer or until bubbly. Remove foil from pie; bake 20 to 25 minutes longer or until topping is golden brown. Cool completely on cooling rack, 2 to 3 hours. (I actually didn’t have mine cool all the way because I like my pie warm with ice cream.)

© 2010 – 2011, Crystal. All rights reserved.

I thought I’d share with you a really fun idea for a St. Patricks Day Family Home Evening.  Tradition says that St. Patrick used the shamrock to teach people about the trinity.  Likewise we can teach our family that Heavenly Father, Jesus Christ, and the Holy Ghost are separate but one in purpose.  However, most of us don’t have shamrocks growing in our back yard (and if you do…you’re really lucky because that means you live in a WARM area!).  That is why I’m sharing this new recipe with you for Jell-O Cookies that you can shape shamrocks out of by forming 3 balls (while teaching that the God Head is three separate beings) and flattening them with a glass (while teaching they are one in purpose).  These cookies are also great for other holidays if you use different flavors of Jell-O to make different colors.

Fruit Jell-O Cookies
1/2 Cup sugar
3/4 Cup shortening (butter works well too)
1 3oz. pkg flavored Jell-O (lime or other green colored Jell-O)
2 eggs (2 T. Dry Powdered Eggs + 1/4 C. Water
1 tsp. vanilla
2 1/2 Cups flour (I used half white wheat, half all-purpose)
1 tsp baking powder
1 tsp salt
2-3 drops green food coloring

Mix first five ingredients. In separate bowl, combine dry ingredients and blend into first mixture. Roll into nickel sized balls, place three together and place on ungreased cookie sheet. Flatten balls with flat cookie stamp or glass bottom. Bake 6 to 8 minutes at 400 degrees.

© 2010 – 2011, Crystal. All rights reserved.

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.

© 2010 – 2011, Crystal. All rights reserved.