Ah, muffins, the quintessential breakfast food! Okay, so maybe that's not the right usage of quintessential, but I really wanted to use quintessential this morning, and I was seeing no use for it around the house.
Ingredients: Brown sugar, shortening, vanilla, baking soda, powder milk and flour. My powder milk looks like its got this 'off-the-shoulder' thing going on...such a rebel.
First up, mix the brown sugar and shortening together
It's called 'creaming' and its purpose is to make air bubbles in the sugar. Or something.
Add the flour and the powdered milk
And baking soda and stir.
Add vanilla (I love recipes like these)
and water, and mix it all up.
Spoon into a muffin tin and bake!
The recipe makes a dozen, but by the time I got the camera out, there was only one left.This is a "bare bones" recipe, meaning you can add whatever you like to it: raisins or craisins, any kind of nuts and so on. Have fun catering it to your family.
Brown Sugar Muffins
1/2 cup shortening
1 cup brown sugar
2 cups flour
1 tsp baking soda
1/3 cup powder milk
1 tsp vanilla
1 cup water
Cream shortening and sugar together. Add flour, soda, powder milk and mix. Add vanilla and water and mix. Cook in a greased muffin tin for 15-20 minutes at 350 degrees.
7 comments:
Those look yummy, I am going to have to add this recipe to my collection.
Delicious! I'm making them!
I served in Manchester and Seabrook New Hampshire. I got home a little over 12 years ago.
Hi there,
I am a new reader of your blog for the past month and I'm enjoying everything about it. I did have a question and a tip. About your box oven, does it matter what the temp. is outside? For instance if you were to do it outside in the winter? Also, I discovered that peanut butter has a much longer shelf life than I realized. I opened a jar with the experation date of July '07 that I found in my food storage and it was perfectly fine. No seperation, no funny smell and tastes great. Just thought I'd pass this info along. Thanks for all you valuable insite.
hi great blog, I found it through Karson's. I just wanted to add that you can grind up wht beans and use them cup for cup in place of shortening, butter or oil. I use ground up beans in my bread all the time. It's a just add water recipe. I am glad to know about this wonderful prepardness blog, thank you.
Looks yummy, and a great way to use some of that powdered milk that I refuse to drink unless I'm dying of thirst and hunger! :)
I wonder if you could a little oatmeal to these muffins? And if so, does anyone know how you would need to adjust the liquids? If at all?
Hannah: Thanks for visiting my blog ( http://www.wit-or-dumbery.blogspot.com ) I was curious to see your blog and am glad to see your ideas and your proactive approach at encouraging others to have and USE food storage. I imagine that many (including myself) will have to adjust to the idea of some of the dietary changes that would come with a need to use the food storage. We have a few recipes that we love that is helping us to learn to use our food storage.
Black Beans: Cook in a crock pot with garlic powder/salt, and onions for.
Salvadoran Rice: Fry 2 cups rice, and some onion petals in 2-3 Tbs oil for several minutes. Rice will whiten. Then add 3 cups water and some chicken bullion to the rice. Bring to a boil and lower heat to low. Cover and let rice cook (about 20 min).
Juevos Rancheros: Scramble eggs and diced tomatoes, onions, cilantro, (you can also use salsa).
Then serve all of this up with tortillas and Queso Cotija (a dry crumbly Mexican cheese).
Our kids started off not wanting to try the black beans but once they had them, I now get requests for "Beans, and Rice and Eggs" at least once per week. Sorry I don't measure when I cook ;)
Anyway keep up the good work. I praise your use of the modern technologies for the purposes of good.
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