Corn Muffins & Egg Powder

I just got whole egg powder at the preparedness store. I thought it would be a nice thing to store. I wondered if it would change the quality to recipes. So far I have tried a cookie mix and corn bread from scratch. Both have turned out great. What kind of powder have you bought and do you like it?


Corn Muffins

1 cup flour

4 tbsp sugar

4 tsp. baking powder

1 tsp salt

1 cup corn meal

1 egg or (1 tbsp of egg powder with 3 tbsp water)

1 cup milk

¼ cup vegetable oil


Directions

Sift flour with sugar, baking powder and salt. Stir in corn meal. Beat egg slightly. Add milk and oil. Combine with dry ingredients, stirring until moist.

Bake at 425’ for 10 minutes

Wheat Muffins & Peanut Butter Cookies

Wheat Muffins

MIX:
1 cup white flour
1 cup wheat flour
1/2 tsp salt
4 tsp baking powder
1/2 cup brown sugar

MIX:
1 cup milk
2 eggs
1/2 cup vegetable oil

Blend flour mix and milk mix. Fill greased muffin tin 2/3 full. Bake at 325’ for 20 minutes.

*Tip: I always get best results when I use fresh brown sugar. Try this peanut butter cookie recipe the next time you open a new bag of brown sugar.

Peanut Butter Cookies

1 cup brown sugar
1 cup sugar
1 cup shortening
1 cup peanut butter (I like to use crunchy peanut butter.)
2 eggs
1 tsp. vanilla
2 1/2 cups flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda

Blend brown sugar, sugar, shortening, peanut butter, eggs & vanilla. Add flour, salt, baking powder, and baking soda. Blend well. Drop by teaspoonfuls onto lightly greased cookie sheet and smash with fork. Bake 350’ 12 min