Recipe of the Week: Merry Morning Muffins, by J.W.

Facebooktwittergoogle_plusredditpinterestlinkedintumblr

I invented the recipe for Merry Morning Muffins to give people an emotionally cheering, gobble-em-down breakfast muffin recipe that was extremely high in protein, nutrients of all kinds, and fiber. They’re low carb, very low gluten, and contain no white flour at all. All of the ingredients can be kept as long-term storage food. Fortunately, children have no idea that these muffins are healthy and good for them. Tell them “Just take one” and then leave the room….

How often do you get to feel stuffed with virtue while you’re stuffing yourself with muffins?

Ingredients:

  • 2 cups plain wheat germ
  • 1 Tablespoon baking powder
  • 1 Tablespoon baking soda
  • 1/2 cup sugar (for muffin style) OR 3/4 cup sugar (for cupcake style)
  • Optional: chocolate chips, chopped nuts, spices, raisins, cranberries, etc.
  • 6 large, whole eggs
  • 1 cup milk
  • 1 tsp vanilla extract
  • 1/2 cup warm butter, OR 1/2 cup oil (won’t taste as good)

Directions:

  1. Preheat oven to 400 degrees F. Spray muffin pans with anti-stick spray (try Baker’s Joy) or butter them, or use paper cupcake cups.
  2. MIX all dry ingredients well in a bowl, set bowl aside.
  3. Beat eggs, then add to the mixed dry ingredients.
  4. In a separate bowl, beat together the milk, vanilla extract, and butter.
  5. Mix the wet ingredients in with the dry (and egg) ingredients, until just blended. Don’t overbeat.
  6. Spoon batter into muffin pan.
  7. Bake small muffins (12). Bake regular muffins (6) about 25-30 minutes.

Muffins are done when a toothpick stuck in the center comes out clean, and they are firm when the top is lightly pressed. Allow to cool.

NOTE: Wheat germ absolutely MUST be kept in the refrigerator, or in a cool, dry place, once the jar is opened. They don’t put cereal in vacuum-packed glass jars for fun. Because it is so nutritionally rich, and contains healthy oils, it will go rancid after a couple of weeks, if left in a warm cupboard. Unopened jars will keep for a very long time, if stored in a cool, dry place.

If stored in a freezer, it will keep for years, as I accidentally discovered. To see if it is good, open the jar and sniff. It should have a mild scent, not a rancid one.

Wheat germ is a top choice for storage food for preppers but has fallen out of fashion, and people have forgotten about it. It contains dozens of vitamins and minerals, is extremely high in protein, keeps you regular, and stores well enough to get you through two or three years of crisis. Throw it into a ziplock bag, and you have high-calorie, lightweight bug-out food. (It can be eaten dry, if necessary.)

Wheat germ also makes a good hot or cold cereal by itself. It’s a lot like pasta, in that you could eat pasta plain but probably wouldn’t want to. It has a bland wheat taste and is best with raisins, brown sugar, chopped nuts, berries, bananas, chocolate syrup, or whatever your favorite additions are.

You can also add it to bread recipes, about 1/3 by volume. However, I created the muffin recipe to eliminate white flour completely. Since there is almost no gluten, the eggs are what hold the muffins together. If you are using powdered eggs, make sure they are not pre-cooked.

Enjoy your breakfast!

o o o

Do you have a favorite recipe that would be of interest to SurvivalBlogreaders? Please send it via e-mail. Thanks!

Bookmark the permalink.

Leave a Reply

Your email address will not be published.
Anonymous comments are allowed, but will be moderated.
Note: Please read our discussion guidlelines before commenting.

 


Advertisement: