Mixing Pancakes the Perfect Amount
Pancakes (yield: 1 dozen pancakes)
2 c (280g) AP flour
1/4 c (50g) maple sugar
1 tbsp (12g) baking powder
1/2 tsp (3g) baking soda
1/2 tsp (3g) fine salt
1.5 c (341g) milk
2 eggs
1 tsp vanilla extract
2 oz (57g) melted butter or vegetable oil
1. Mix all the dry ingredients together in a bowl.
2. In a separate container, whisk together the milk, eggs, and vanilla. Add in the melted butter or oil.
3. Combine the dry and wet ingredients and mix just until you can't see dry flour (there will be some lumps).
4. Scoop onto a lightly greased griddle, cook until the bottom is golden, flip, and cook until golden again.
Homemade Blueberry Muffins
Homemade Blueberry Muffins
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
milk
1 cup fresh or frozen blueberries
CRUMB TOPPING
1/2 cup white sugar
1/3 cup all- purpose flour
1 1/2 teaspoons ground cinnamon
1/4 cup room temperature butter
Preheat oven to 400°. Place muffin cup liners in muffin cups.
Combine the flour, sugar, salt, and baking powder in a mixing bowl. Place the vegetable oil into a 1 cup measuring cup. Add the egg and enough milk to equal one cup. Mix into the flour mixture. Fold in blueberries. Divide batter between 12 regular muffin cups or six jumbo muffin cups. Sprinkle top of batter with the crumb topping.
Bake for 20 to 25 minutes or until done. Do not over bake. 
TO MAKE A CRUMB TOPPING:
Mix together, sugar, all-purpose flour, and cinnamon. Cut in butter using a fork or your fingers. Sprinkle over batter in muffin cups. 
DIY Bisquick is a Game Changer | How to Make Baking Mix for a Ton of Recipes! | We Tried It
Homemade Bisquick is a game changer! Having a stash of homemade baking mix opens up so many baking opportunities at home. Annie shows us how to make your own Bisquick, plus how to make delicious blueberry muffins from the mix.
Get the recipe here:
#baking #homemade #recipes #StayHome #WithMe
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Multi Muffin Master Mix Recipe | Just Add Water | Shelf-Stable Freeze Dried | Customize Your Flavors
Here's another big batch mix recipe for you! This is a base recipe for muffins and you can use it to create pretty much any muffin flavor you like. It's made with regular pantry ingredients plus Thrive Life freeze dried foods, making this mix a just add water recipe. Quick and easy to prepare, this comes together in a matter of minutes. I also show you how to customize your muffins by adding in fruits, spices, and extracts. I'll include the recipe below.
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Multi Muffin Master Mix
4 1/2 cups AP flour
1 1/4 cups sugar
1/2 cup powdered milk
6 Tbsp scrambled egg mix
1/2 cup butter powder
1/4 cup sour cream powder
2 Tbsp vanilla powder
1 1/2 Tbsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp kosher salt
2 tsp cinnamon
1/2 tsp nutmeg
Yields 8 cups (2 quarts) or 4 batches of muffins
Each batch (2 cups) yields 8-9 regular sized muffins
To prepare the mix:
2 cups muffin mix
1/2 tsp additional spices (cinnamon, pumpkin pie spice, etc)
3/4 cups up to 1 cup water (batter should be like a thick pancake batter)
1/2 tsp flavor extract (optional)
2 Tbsp melted butter or oil (optional)
1/2 cup any kind of fruit (blueberries, cranberries, bananas, diced apples) *if using freeze dried fruits, let them rehydrate for a bit
1/4 cup nuts, chocolate chips, etc (optional)
*if making a chocolate base, add 2-3 Tbsp cocoa powder and extra water
Mix until combined and add to prepared muffin tin (fills about 9 cups)
Streusel Topping (optional)
1/3 c sugar
1/3 c flour
1/2 tsp cinnamon
1/4 cup softened salted butter
Mix well and dollop on muffin tops
Bake at 350 F for 20-25 minutes or until a toothpick inserted comes out clean. Enjoy!
This mix should be shelf-stable for years if using fresh oxygen absorbers.
#emergencyfood #freezedriedfood #prepperpantry #pantrycooking #bigbatch
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