Saturday, October 30, 2010

Food Storage Meals and Menu Planning - Breakfast: Bag Meal!

We have a 5th Saturday this month
so I thought we could add a BAG MEAL
to our Food Storage Meals and Menu Planning!
I've been adjusting new recipes to fit the
Bag Meal Plan and have come up
with some really amazing dishes.
(I'm working on the recipe book as we speak!)
Today's Bag Meal is a Breakfast Bag!
Pumpkin Muffins
Topped with Gingersnap-Cinnamon Chip Streusel
and Bottled Fruit!
Here's the Recipe:
The items listed below will be put into jars
and seal with the Food Saver.
Pack each layer as you go!



Gingersnap-Cinnamon Chip Streusel Mix
Layer Items in the Order Given Below into a Pint Jar:
1/3 cup Oatmeal
(Quick or Old Fashioned)
1/4 cup Sugar
1/3 cup Finely Chopped Pecans
(These are on sale right now... it's a great time to stock up!
1/3 cup Cinnamon Chips
3/4 cup Coarsely Chopped Gingersnaps
(You will add 3 Tbsp. Butter when you prepare this recipe.)



Pumpkin Muffin Mix
Layer Items in the Order Given Below into a Quart Jar:
2 1/2 cups All-Purpose Flour
1/4 cup Cornstarch
2 tsp. Baking Powder
1/2 tsp. Salt
1 1/4 tsp. Ground Cinnamon
3/4 tsp. Ground Ginger
1/4 tsp. Grated Nutmeg



Brown Sugar Mix:
This part will go into a Pint Jar.
3/4 cup Packed Brown Sugar
3 Tbsp. Dry Egg Powder
1 1/2 Tbsp. Dry Non-Instant Powdered Milk
To Make This Mix You Will Need To Add:
3 Tbsp. Oil
3/4 cup Pumpkin Puree
(Canned pumpkin is perfect and it's on sale right now!)
2 tsp. Vanilla Extract
1/2 cup + 6 Tbsp. Water
5 Tbsp. Butter
Instructions:
Preheat oven to 350 degrees.
Butter and flour 8 large muffin cups, or 12 regular-sized muffin cups.
Pour Streusel Mix contents into a bowl and stir to mix.
Mix in 3 Tbsp. butter until mixture starts to clump together.
Set aside.
In a medium sized mixing bowl, pour contents from
Muffin Mix jar and combine well with a wire whisk.
In a large mixing bowl, using a mixer on medium speed,
beat together 5 Tbsp. butter, oil, and brown sugar mix until creamy.
(About 1 1/2 minutes.)
Beat pumpkin, water, and vanilla until well combined.
Add contents dry ingredients from the medium sized bowl
and mix just until combined.
(About 1 1/2 minutes.)
Divide batter into muffin cups.
Evenly top with gingersnap mixture, and gently press
into the surface of the batter.
Bake for 20-25 minutes or until well risen, golden brown,
and a toothpick inserted into cake comes out
with moist crumbs attached.
Cool muffins 10 minutes before removing from pan and cooling.
Makes 8 big muffins or 12 regular muffins!
Bag Contents:
Gingersnap-Cinnamon Chip Streusel Mix
1 Can Butter
Muffin Mix
Brown Sugar Mix
1 bottle Water
Can of Pumpkin
1 can or bottle of Fruit
Pantry Items:
(I alway keep these items in my food storage!)
Vanilla
Oil
Here's the PDF:
(The PDF is coming...they are not loading right, but I'll have it figured out soon!)
The PDF includes a Recipe Tag, Instruction Tag and Contents Tag.
Print, Laminate, and Punch a Hole in the top of each tag.
Tie the tags to the handle of the bag and ...
YOU'RE READY FOR BREAKFAST!
NOTE:
I use Fresh Butter but always keep a can of butter in the bag.
Canned Butter is more expensive,
BUT it's a perfect food storage ingredient. 
I just keep rotating the same unopened can.
I have the peace of mind of knowing it's there if I need it
and the shelf-life is at least 40 years so it's definately worth
having on hand!
I made up 12 Mixes in just a few minutes.
Now I can have these AMAZING MUFFINS
once a month... FOR A YEAR!
This will make a
Perfect Halloween Breakfast!
Happy Birthday to my friend Jessica Anderson!
Hope you have a great day!

5 comments:

Anonymous said...

Will the can of pumpkin say pumpkin puree on it? At my store, we have Libby's pumpkin pie filling and pumpkin. I haven't seen pumpkin puree. These muffins sound delicious. Thanks for sharing the recipe.
from California

Tricia Smith said...

Hey California,
Canned pumpkin is perfect!
Pumpkin is always on sale this time of the year, so you can stock up for cheap!
You'll have to let me know what you think of these...we LOVED them!
Trish

Anonymous said...

Have you posted the PDF yet?

JRoberts said...

Mmmmmm...thanks for the recipe!

jeanie said...

have you gotten the pdf working? am i just not seeing it? these look soo good!