Monday, January 4, 2021

Cooking with Food Storage: Oatmeal Muffins

The original recipe calls for buttermilk so I adapted it to fit our food storage challenge. These muffins are a simple, satisfying breakfast or snack. I used to use muffin cups but now use a 9x13 pan to decrease both the effort required and the waste of paper muffin cups. Enjoy!

Oatmeal Muffins
1 Cup Quick-cooking rolled oats
½ Cup brown sugar 
1 Cup wheat flour 
¼ Cup powdered milk
1 teaspoon baking powder 
½ teaspoon salt
1 Cup water
1 Egg
½ Cup oil 

Preheat oven to 350°F. Combine dry ingredients then add water, egg and oil. Pour into greased muffin tins or a greased 9x13 pan. Cook for 15-20 minutes, until golden brown. 

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