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!