Simple & Easy – Emergency Preparedness
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Food Storage Tips: Create a breakfast muffin

One of my favorite cheap breakfasts is the Create a Breakfast Muffin recipe from Tightwad Gazette. It’s a mix-and-match recipe that you can customize to the ingredients you have on hand. It’s been posted on the web, here. For the grain, I use 1 1/2 cups whole wheat flour and 1/2 cup old fashioned oats. Because I use whole grains, I increase the baking powder to 1 tablespoon.

I don’t usually make mixes, but I make an exception for these muffins. Since it’s a breakfast food, preparation time is of the essence. I store it in the freezer because the whole grains and fat would go rancid over the long term. Here’s my mix:

12 cups freshly ground whole wheat flour (preferably soft white wheat)
4 cups old-fashioned oats
4 cups sugar
1/2 cup baking powder
4 teaspoons salt
1 1/2 cups regular non-fat powdered milk
2 cups fat of your choice

In a huge bowl, add all ingredients but the fat. Add the fat. Mix until thoroughly combined. I store it in two gallon Ziplock bags in the freezer, with preparation instructions on the bag.

To make muffins, preheat the oven to 400 degrees. Grease muffin tins. Measure out 3 scant cups of muffin mix (2 5/6 cups is what the math works out to), 1 egg, 3/4 cups of water, and 1 to 1 1/2 cups of an “addition.” For us, usually that is overripe bananas, pumpkin, or zucchini. Look at the Tightwad Gazette article or the link above for more ideas. With pumpkin, I also add a little pumpkin pie spice (which is cinnamon, nutmeg, and ginger). If the mixture is too thick, add a little extra water. Stir until just combined; it’s okay for it to be a little lumpy. Fill muffin cups 2/3s full. Bake mini muffins for 7-9 minutes, regular sized muffins for 15-20 minutes, and large muffins for 20-25 minutes. Turn pans around once during baking. Check muffin with a toothpick; they are done when it comes out clean.

These are yummy and cheap. Enjoy!

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