Thursday, April 21, 2011

Muffins - When the Pantry Runs Low

Peanut Butter Muffins

The cabinets were starting to look empty. The shelves in my pantry were looking stark. I knew a good old fashioned batch of muffins would help fill everyone up.  I started to prepare the ingredients - the wheat flour, the baking powder, the salt. But then I realized we were out of eggs. How does one make muffins without eggs?  I had to come up with a way. I had my heart set on making those delicious muffins. So I thought I would try something.

All I needed was a "binder," something to hold the ingredients together. I decided to use peanut butter. I scooped one heaping tablespoon into the wet ingredients and mixed it up with an electric mixer.   This was then added to the flour mixture.

I put the batter into paper cupcake liners, baked them for 25 minutes and soon we had a delicious batch of home cooked muffins. They were delightful!

What inventive thing have you come up with when ingredients were scarce?

Blessings
Mrs. White
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The recipe:


Dry-
2 cups wheat flour
2 teaspoons baking powder
1/2 teaspoon salt

Wet
1/3 cup milk
1/3 cup apple juice (we didn't have enough milk.)
1 stick of margarine (1/2 cup)
1 heaping Tablespoon natural peanut butter (I used Smuckers)
1 teaspoon vanilla extract
Mix with electric mixer.


Then add to the wet:
3/4 cup brown sugar
1/4 cup white sugar
Mix with electric mixer.

Mix dry and wet together, (if too stiff, add a little more liquid - milk, water or apple juice)
then add -
 1/2 a bag of semi-sweet chocolate chips (about 6 oz.) [We only had a half bag left in the freezer.]


Bake in a pre-heated 400 degree oven for around 25 minutes.
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5 comments:

Brittany said...

Tapioca flour, potato flour, and baking powder mixed with water make a wonderful egg replacer(recipes online for how to make the mixture), and so does tapioca flour alone! 1 1/2 tsp. of the powder(whether it's the mix or just tapioca flour) mixed with 2 tbsp. water. I know those may not be the most common of ingredients in a lot of people's pantries, but if you pick it up once, it will be there for awhile in case something like what happened were to happen again!! :)

Creating Nirvana said...

Excellent job making do with what you have on hand. Applesauce also makes a great egg replacement in muffins. Applesauce can also replace butter (which I am more likely to run out of since I don't buy it often). http://creatingnirvanatoday.blogspot.com/2011/02/brandied-pear-muffins.html

Lynn said...

Thanks for sharing. My kids love muffins.

The Gentle Mom said...

What a cool idea. I'm usually pretty afraid to make substitutions like that, so I appreciate when someone else does it first! :)

Rebecca said...

My kids have food allergies so we never use eggs when cooking. In muffins, pancakes and other baked goods, we use 2T water per egg. Very cheap, always on hand and works great : ).

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