Good Eats at the TEOTWAWKI Cafe: TEOTWAWKI Muffins, Or Just-Add-Water Muffin Mixes

OK, I know you're wondering about TEOTWAWKI Muffins.  They're something I've been thinking about for a little while now, and I finally decided today to make them a reality.  Of course, it helps to have more guinea pigs in town for a visit.  I need their input and suggestions as well.
My absolute favorite muffins are raspberry-lemon and blueberry streusel.  Naturally, using fresh fruit is always best, and so is making everything fresh from scratch.  A pre-made mix using dehydrated fruits will never duplicate.

But in early spring, or the middle of TEOTWAWKI or a pandemic, fresh fruit is hard to come by.  Even if we have managed to store dehydrated or freeze-dried berries for the muffins, there won't likely be an excess of them.  We'll want to conserve their use.  And in trying situations a just-add-water mix saves a lot of time and extra dishwashing.

This morning I adapted a few of our favorite muffin recipes so that they are small-batch just-add-water mixes, and we gave them a try.  Nope, they aren't the same as fresh, but they are pretty darn good.  I'm going to post the mini-batch recipes right here, and the original recipes they were adapted from at the end of this article, just in case you want to refer to them for some reason.

Raspberry-Lemon Muffins (Just-Add-Water Mix)
Six muffins


2/3 cup flour
1/3 cup sugar
2 tablespoons dry milk
1 1/2 tablespoons powdered eggs
1 tablespoon powdered butter
1 teaspoon baking powder
scant 1/4 teaspoon salt
1 packet True Lemon
1/2 teaspoon dried lemon peel, optional
2 tablespoons plus 2 teaspoons coconut oil
3 tablespoons dehydrated raspberries, or 1/2 cup freeze-dried raspberries
1/2 cup warm water

Combine the first nine ingredients in a medium bowl.  Cut in coconut oil until it is evenly distributed.  Put this mixture into a pint-sized freezer bag.  Put raspberries in a snack-size bag and seal, and then put the raspberry bag into the freezer bag with the other ingredients.

To prepare the muffins, rehydrate the raspberries in 1/2 cup warm water for 15-30 minutes.  Drain the berries and reserve the rehydrating water.  Add water to make 7 tablespoons and add this to the dry ingredients in a medium bowl.  Stir well to combine, but do not overmix.  Spoon batter into greased or lined muffin tins, filling about 2/3 full.  Bake at 400 degrees for 18-20 minutes.  Let cool five minutes before removing from pan.

Blueberry Streusel Muffins (Just-Add-Water mix)
Six muffins

1 cup plus 2 tablespoons flour
2 tablespoons + 2 teaspoons sugar
2 tablespoons dry milk powder
1 tablespoon egg powder
1 tablespoon butter powder
2 teaspoons baking powder
1/2 teaspoon powdered vanilla extract
1/4 teaspoon salt
2 tablespoons coconut oil
1/3 cup dehydrated blueberries, or 3/4 cup freeze-dried blueberries
1/2 cup + 1 tablespoon warm water

Streusel:
1/4 cup sugar
2 tablespoons + 2 teaspoons flour
1 tablespoon butter powder
1/4 teaspoon cinnamon
2 tablespoons coconut oil


Combine the first eight ingredients in a medium bowl.  Cut in coconut oil until it is evenly distributed.  Put this mixture into a pint-size freezer bag.  Put the blueberries in a snack-size bag and seal, and then put the blueberry bag into the freezer bag with the other ingredients. 

Streusel:  Combine dry ingredients in a small bowl.  Cut in coconut oil until crumbly.  Put this mixture in a snack-size Ziploc bag.

To prepare the muffins, rehydrate the blueberries in 1/2 cup warm water for 15-30 minutes.  Drain the berries.  Add water to the dry ingredients in a medium bowl.  Stir well to combine, but do not overmix.  Spoon batter into greased or lined muffin tins, filling about 1/2 full.  Sprinkle streusel on top.  Bake at 375 degrees for 25-30 minutes, or until browned.


Raspberry Lemon Muffins (original recipe)
18 muffins

2 cups flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs, beaten
1 cup half-and-half
1/2 cup vegetable oil
1 teaspoon lemon extract
1 1/2 cups fresh or frozen raspberries


In a large bowl, combine flour, sugar, baking powder, and salt.  Combine the eggs, cream, oil, and extract; stir into dry ingredients just until moistened.  Fold in raspberries.s  Fill muffin cups 2/3 full.  Bake at 400 degrees for 18-20 minutes, or until golden brown.  Cool for 5 minutes before removing from pan.

Blueberry Streusel Muffins
12-15 muffins

1/3 cup sugar
1/4 cup butter, softened
1 egg, beaten
2 1/3 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries

Streusel topping:
1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
1/4 cup butter

Links to related posts:
Build Your Own Muffin Recipes
Baking in Dutch Ovens
Just-Add-Water Meals
Altering Recipes

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