Those of us who are storing food have a unique challenge–we need to rotate our food storage supply. This is especially true of items that have a shorter shelf-life. One of the ways that we rotate our food storage is by altering the foods to make them more interesting.
In our household, we are not currently experiencing an emergency, so I like to use as many fresh items as I can when we eat meals that include our food storage. In an emergency, it would be really easy to substitute–instead you would use powdered milk, egg-replacer, and freeze-dried (or canned) blueberries. No problem!
- 2 cups eFoods Direct Pancake Mix
- 1/3 cup sugar
- 3/4 cup milk
- 1 egg
- 2 tablespoons vegetable oil
- blueberries (I used 2/3 cup fresh blueberries, but frozen or freeze-dried blueberries would also be delicious.)
- Prep first: heat your oven to 400 degrees F, and grease your muffin pan or silicone baking cups.
- In a medium bowl, mix all of the ingredients together except the blueberries. You just want to mix it until all of the pancake mix is moistened; you don’t need your mixer for this.
- Fold the blueberries into the batter.
- Pour the batter into 9-12 baking cups, depending on how big you want your muffins to be.
- Bake the muffins 15-20 minutes, or until they are golden brown. (Mine took a little longer to cook after they were golden, so I lowered the temperature to 300F while they finished.)
- Allow the muffins to cool just a bit, so they don’t crumble, and then remove and serve hot, with butter.