Cooking With Food Storage–November 2015

November 4, 2015 by jcdayley Leave a comment

Whole Grain Blueberry Muffins

1 ½ cups whole wheat flour (or barley, spelt, kamut, oat)

¾ cup white sugar

½ teaspoon salt

2 teaspoons baking powder

1/3 cup oil

½ cup unsweetened applesauce

1 egg OR 2 Tablespoons powdered egg + 3 Tablespoons water

1/3 cup milk OR 3 teaspoons instant dry milk + 1/3 cup water

1 pint fresh blueberries OR ¾ cup freeze-dried blueberries

Preheat oven to 400 F. Grease 12 muffin cups. Whisk together the flour, sugar, salt, and baking powder in a large bowl.

Whisk together oil, egg, milk, and applesauce in a separate bowl, then stir the liquid ingredients into the flour mixture. Lightly stir in the blueberries. Fill muffin cups about 2/3 full.

Bake muffins in the preheated oven until the tops turn golden brown, and a toothpick inserted into the center comes out clean, about 20 minutes.