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.