My kids LOVE when I make them “hot” breakfasts. I do not love making hot breakfasts. I’m more of a “sleep until the last possible moment” kind of gal. Well I’ve been trying to better about it this year and have come up with some tricks that help. We often have breakfast for dinner and I make a triple batch of pancakes or waffles so they can reheat them for future breakfasts. I also have tried making overnight oatmeal mixes which they don’t love. So this week I decided to try working on a muffin mix so in the morning I can just add water and bake and they can have hot fresh muffins in just a few minutes. Or I can even cook them the night before but having the mixes on hand makes it feel like a less daunting project when I’m tired in the evening.
So here is what I tried, and I also tried a gluten free version using Thrive’s new Gluten Free Flour!
I started with this basic muffin mix recipe I found online, but I made some tweaks using powdered milk, butter, and eggs to make it easier when it’s time to prepared them!
Muffin Mix (2 batches of 12 muffins)
4 cups flour or gluten-free flour
1 1/2 tsp. salt
1/2 cup sugar
1 1/3 T. baking powder
4 T. egg powder (equivalent amount for 4 eggs)
4 1/2 T. milk powder (equivalent amount for 1 1/2 c. milk)
1/2 cup butter powder (equivalent amount for 1/2 c. butter)
Take 2 3/4 cups of muffin mix (half of the above recipe) and add 1 cup plus 1 tablespoon of water and lightly mix together. A few lumps in the batter are fine. Add hydrated freeze dried fruits, chocolate chips, nuts or any other desired ingredients. Fill muffin tins 2/3 full. Bake at 400 for 15-20 minutes.
These turned out more like a bread roll consistency rather than a crumbly muffin but they tasted great! The gluten free version worked just as well as the regular version so if you struggle with gluten free cooking this is definitely one that could work well for you. I’m going to keep trying different muffin mixes and see if i can come up with one
- Jodi Weiss Schroeder
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