from
http://wlweather.net/PAGEJOY/COOKBOOK/COOKBOOK.TXT
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High Calorie Muffins
1 cup raw sunflower seeds
1 cup raisins
1 cup self-rising mixed edible powder
1 cup liquid (more or less)
sweetener to taste
Mix ingredients, divide among twelve or eighteen generously-oiled
muffin tins, bake at 350ø (or what whatever else you're baking takes)
until done.
A cup of the syrup off canned fruit makes a good muffin. Apple-
juice concentrate makes the muffin unpleasantly tart. A few overripe
bananas instead of liquid make a very good muffin. Honey is good when
the powder is of delicate flavor; molasses is good with spices -- but
spiced muffins aren't good on the road.
Package in sandwich bags and freeze until wanted. Muffins will
keep two or three weeks in the freezer and about twelve hours at 90ø.
These muffins were my answer to a cyclist's need for small amounts
of food at frequent intervals, and an old lady's need to be fed
immediately when hungry.
"Mixed edible powder" is assorted thises and thats to taste:
soy flour and torula yeast for meat, kelp powder for vegetables, rose
hip powder for fruit, malt flour for flavor, potato flour because I
want to use it up, calcium carbonate because I don't want to put milk
in something that may sit around for hours at incubator temperature,
.. . . , sufficient whole-wheat bread flour to make six cups, and two
tablespoons of baking powder. It makes good pancakes if it's at least
two-thirds wheat flour. Sift the powder from one bowl [or square of
waxed paper] to another until thoroughly mixed. An old-fashioned
crank-type sifter is almost essential for this operation. A
half-gallon tea strainer will work. A five-pound honey tin holds six
cups of mix. Mix keeps indefinitely if kept in an airtight container
in the freezer, but might go rancid at room temperature.
White-flour muffins don't cotton to raisins and sunflower seeds,
but a mix based on white flour can make good pancakes.
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Washing eighteen muffin cups got old really fast. I tried making bars
by baking the batter in a cake pan and slicing it, but the cake didn't
have sufficient tensile strength. (Maybe more gluten in the
self-rising mixed edible powder?) Then I tried baking it sheet-cookie
style, and the crust held the bars together.
--
joy beeson at comcast dot net
http://wlweather.net/PAGEJOY/
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