Great Food Storage Recipe

Before Christmas I bought a number 10 can of powdered peanut butter to add to our food storage. I thought Andy would like it. He loves to add peanut butter to his oatmeal in the morning, but it is hard to get peanut butter smooth in oatmeal. With the powdered stuff you just add it to your water to reconstitute it and then make your oatmeal. Another benefit of powdered peanut butter besides the fact that it's easy to mix  into things, is it's way less fattening then regular peanut butter. There isn't all that oil and sugar they have to add to make it creamy. I would recommend adding a little sugar to the powder if you want it to taste more like peanut butter. Other wise it will taste like ground peanuts.  On to the great recipe. This is something Andy made and  it would be a great addition to your food storage recipes. These muffins are so fluffy, tasty and hardy. Your are going to love them plain or with jam. 

Peanut Butter Oatmeal Muffins: 6 jumbo or 12 regular muffins

1 1/2 cups flour

1 cup instant oats (like Quaker oats)

1/4 cup brown sugar

1 Tbsp baking powder

1/2 tsp salt

Mix all the dry ingredients together. 

1/3 cup peanut butter powder

2 Tbsp warm water

1 tsp granulated sugar

1 cup milk

1 egg

1 tsp maple extract or 2 Tbsp maple syrup

1 Banana. mashed (optional)

1. Mix all of these ingredients together. Add the dry ingredients to the wet ingredients. Mix just until Incorporated. Add  banana if using. Mix. 

2. Fill muffin cups 2/3 full. Sprinkle with Raw sugar (different from regular. If you don't have it use regular. Regular just doesn't have the same effect) and some cinnamon. 

3. Bake 400 degrees for for 20 minutes or until a toothpick comes out clean. 

Hints: using all food storage items

1. If using powdered eggs add 2 Tbsp of warm water to the mix. If you would like to know how to reconstitute your eggs it's 2 Tbsp warm water to 2 Tbsp of powdered egg= one egg. When adding to baking ingredients just put the powder in and add the extra water. Make the recipe as usual. 

2. If using freeze dried banana's instead of fresh to the recipe you have to reconstitute them. It's 1/2 c. freeze dried bananas to 1 c.  water. 

3. If you would like to use powdered peanut butter in other recipes you have or just to spread on some bread to reconstitute it's 1 tsp water to 1 Tbsp peanut butter powder then add a little bit of granulated sugar to taste. When baking just add the peanut butter powder to the dry ingredients and then add the water to the wet and it will all work out.