Hi Sweet Friends, Today, I am sharing a Healthy Make Ahead Muffin Mix and a Healthy Make Ahead Crumb Topping Too! Both are Shelf Stable Pantry Staples made using a Healthy Baking Recipe. ➡️Be sure to head over to my RU-vid channel’s Home Page where I share lots of organized playlists of videos that I think you will enjoy. Here is the link: RU-vid.com/MarysNest ➡️SUBSCRIBE: RU-vid.com/MarysNest ➡️FREE 36 PAGE ESSENTIAL TRADITIONAL FOODS PANTRY LIST (Printable): ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--N8Vy2aL7CQ.html Perfect for adding to your Kitchen Journal. ➡️TIMESTAMPS: 0:00 Introduction 1:10 Make Ahead Muffin Mix Ingredients 3:56 Make Ahead Muffin Mix Instructions 16:26 Make Ahead Crumb Topping Ingredients 18:52 Make Ahead Crumb Topping Mix Instructions ➡️JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): ru-vid.comjoin ➡️SUBSCRIBE TO THE TRADITIONAL FOODS NEWSLETTER - IT'S FREE: marysnest.com/signup-traditional-foods-newsletter/ ➡️WATCH THE ULTIMATE PREPPER PANTRY SERIES: ru-vid.com/group/PLkRuW3pBo2U0WCxRNWm60Yt0ihEQbfpUl ➡️RELATED VIDEOS: • How to Make Sprouted Flour: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ljlZ8ThQOZg.html • 5 Healthy Make Ahead Mixes - Pancakes, Brownies, Biscuits, and More: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Re0DptU8lkw.html • 3 Healthy Make Ahead Cake Mixes: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-hH_n0TKYHHY.html • 5 Healthy Make Ahead COOKIE Mixes: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-WvRix6zVyfc.html • Make Ahead Cream of Soup Mix: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-pgU4f5tXNZE.html • Make Ahead Mix Playlist: ru-vid.com/group/PLkRuW3pBo2U0VCis3DRpiP1MpzKv_n906 • Master the Basics of Traditional "Nutrient Dense" Foods Cooking: ru-vid.com/group/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y ➡️FOR THE PRINTABLE RECIPE: Don’t forget to open the description under the video and scroll down till you see “RECIPE”. There will be a link there that will take you directly to the RECIPE on my website (MarysNest DOT com) that accompanies this video. Depending on what type of device you are watching the video on…To open the description under video, click the words “SHOW MORE”, or the title of the video, or the small downward pointing triangle arrow to the right of the video title. All of these should open the description. And for more in-depth info...➡️JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): ru-vid.comjoin This is where I share in-depth “Vodcasts” (like a podcast but you can watch and listen or just listen) all about Traditional “nutrient dense” foods, plus 1 monthly LIVE STREAM. This is for those who are interested in delving into all these Traditional “Nutrient Dense” Foods topics in greater detail. BUT DON”T WORRY…this is completely optional, and I will continue to produce all of my free public videos too. I’ve got lots of great public videos coming up here on my channel, so stay tuned. 😉 Thanks for watching! Love, Mary
Hi Ms Mary I am new here and so glad that I found you. Just moved from Europe to here and learning how and what to use to make delicious American clean food.
The same for me. I am deaf in one ear and have significant hearing loss in the other. I never have trouble understanding Mary. Just one of many reasons I love Mary and her channel!
You are a wonderful teacher for a person (male) that has never cooked very much. I am retired engineer that is learning to cook. I really appreciate the level of detail you provide regarding things like this. To go from raw ingredients, to a mixture that can be stored, to a prepared outcome is rare online. In addition, the printable recipes (which are easier to obtain than any website I have EVER visited) are invaluable to us novice cooks. Even with the recipes, I typically watch the videos numerous times before attempting a dish. I am just that new and intimidated to cooking and baking. Thank you so much sweet lady.
Your the mother I wish I had. I've always wanted to learn all this stuff you teach. Always look forward to your videos and I'm on your website a lot reading a learning. Thank you so much for all your help
@@MarysNest I’m sure there are may of us that feel the same way. I know I am one of them. Thank you so much for the time you out into making these videos and sharing so many years of knowledge! God bless!
Thank you for all your tips, tricks, and recipes. My family laughs at me because I have two pantries also! You never know what tomorrow will hold; especially in this world we are living in right now. I have to substitute things, because I am gluten intolerant. But I can make them work. Thank you again.
OMG, when you mentioned pumkpin and banana, you got my attention. Getting ready to cut into my first pie pumpkin I grew. Yum! I just use gluten free all purpose flour, staying away from wheat... so maybe if I can find an organic substitute next time I travel to a store with options I can try it.
There a product called Cup4Cup that’s a gluten free all purpose flour alternative. You can get it at Target now. It’s a really good blend for baking. ☮️-Kirsten
Those of us with packed routines and thus limited time to spare will really appreciate the SHORTEST possible route to the ingredients and proccedure for the recipe .
What perfect timing!!! I was just looking for your cake mix recipe, and was wondering if you had a muffin recipe. Thank you so much for all that you do. It is very much appreciated. Have an awesome day. 🍰🧁
Love your informative videos Mary. This is all the information that I know my grandmothers would have passed on to me if they would have been able too. Sure would have loved watching these videos with them.☺️
Hi Mary it’s very good I’ll make this although I live in the Caribbean I live in Trinidad 🇹🇹 but I still enjoy and make your recipes I want to wish you you and your family a great weekend and stay safe bye.
Hi Denise, thank you so much for the kind words! I have a fermented cranberry sauce coming up soon!! Plus I have lots of Thanksgiving and Christmas videos from pervious years videos. I have them in playlists that you can watch here... Thanksgiving: ru-vid.com/group/PLkRuW3pBo2U2FKmCJqSx48aDBeFr_sSLT Christmas: ru-vid.com/group/PLkRuW3pBo2U3VlG2pS7lJgBRhiAXfs8g4 Enjoy! Love, Mary
Hi Mary:)I love love love your mix aheads. My favorite is the " cream of" for soups. My husband won't eat my soup without it now. I also use it in the bought gravie packages it ups the flavor from good to AWESOME. Thank you SO much.
I have been doing this for some time but I will now grind my sweetener! I always had some concerns about the fact that usually you add the sugar to the wet ingredients. Thank you I will be incorporating this change into my recipes.♥️👍🙏🇺🇸🤓
Hi Debra, Yes - that was always my concern too! And I noticed that when I tried other make ahead mix recipes, that I would find on the internet, they never turned out the way I had hoped. But what a difference, when using a whole sweetener, to turn it into its powdered form first. It mixes so much better and creates such a better end product. I thought about it for awhile and said...hmmm...cake mixes, etc., that come in the box always look like a very finely mixed powder with no sugar grains. Then my light bulb moment hit me! LOL!! Just turn sucanat or any other whole sweetener into a powdered form...and voila! A great Make Ahead Mix was born!! Love, Mary
Thank you, Mary, for the great recipes. I love the "Make Ahead" series. Do you have a copycat recipe for dry noodle soup (dry noodle soup in a box) like Lipton Soup Secrets Noodle Soup? I love the taste of Lipton's, but not all the "ingredients".
It’s msg, like in bouillon powder. That’s what you’re loving. Msg comes in many forms, long list of names used instead of monosodium glutamate. They’re *slightly* different but all are msg-like. These are all called excitotoxins. AVOID these excitotoxins. We can learn to love real food again 🙂 Yeast extract, hydrolyzed protein are 2 examples of excitotoxins. These “excite your tongue” while being toxic to the cells in your body.
Hi Sweet Mary I never thought of doing this like this before. I will make sure I do this for my Husband for his Breakfast or Lunches, great ideas really help me to plan ahead with no stress. Thank you sweet Mary. I miss you when your not on here. Hugs hugs hugs. Update now the State wants to take the case on because regular court was unaware mike had insurance, & hes worried please pray for him. I enjoy watching your videoe's they help me with my stress. Thank you I hope you can start using Almond Flour & Coconut Flour to make some Low Carb Recipes. Would it be cheaper to make my own Almond Flour Mary? You know not too long ago you showed everyone how to make their own brown Sugar so everyone could save tons of money, so I'm just thinking you could do that with the Almond Flour too. I am all for the low carb recipes now. Cuz I'm Type 2 Diabetic. Have a blessed day Mary, I look forward to seeing alot more of your videoe's. Love Debbie Sue P.S. Just I would let you know whats up with my Husband because I know how worried you are about me. Maybe you could come get me if things get real bad here, and I could pay you rent to stay at your place with my black Kitty.
@@MarysNest ; Almonds are expensive here, but I will see. I seen a recipe for making low Carb Onion Rings using "Almond Flour" & something else, I will try hard to find it & post it for you to try ok? I think you might like them alot, they sound good. I am doing really good for now, & I'm happy. I have a Meatloaf in the Oven for Mike thought it might cheer him up. Hes sleeping alot poor guy. I prayed for him today twice. I made a Pot of Pumkin Coffee, but he wants real Pumpkin Coffee, made from Pumpkin a fresh picked Pumpkin.... sounds good to me. I hope you make recipes with Pumpkin. Well... I better get Mike up to eat. We got invited to the Mennonites Church, I want to go so much. I like their Bonnets & old Clothing & off grid living, the ones here still have Horse & Buggy, I love it alot. They speak German one part of the service, then agreed to speaking English the rest of the other part of service for Mike & I. Mary Ann & Willis Leid have no well at their new 2 story modern home, they do have Solar for Fans & a Stove they have. They are in their 60's same age as Mike & I, they moved from Pennsylvania, we hear they are Millionaires, they moved out of their old Farm house, 155 Acres, they by Donkey grew Wheat, & had a Produce stand saling Veggies, & fruit, i gave them an old refrigerator out of an old Rv I sold so they could sale Soda Pop, Eggs, & Butter, in exchange for 2 Fruit Trees they never did give me. Sad i still love them all. And I forgive them. Their 14 yr old daughter was struck by Lightning & died not too long ago. Sad. Our other Mennonite friends in their home they have A/C & grow alot of produce they moved from Germany to Guthrie KY they are in their 20's & have 6 kids & plan alot more. They are the ones who speak German in their Church English to us. I really love them all even though we have only known them for a short while. I am learning some German, i use my Google to learn. So far I know Good Morning! Guten Morgen pronounced gooten more gun I will let you know About Mike on the 28th ok Mary?
Thanks for sharing. We're doing well. Daniel has been doing the live conferences with his teachers and speech therapist. However we aren't able to log into TeachTown. It won't connect to the server on the app they had us install on the school iPad and his log in information doesn't work on the website.
Hi Mary... Thank you for sharing this 🙏🏻 Can I make eggless or vegan version of this recipe? Please share the same.. if you have one. Thanks again 🙏🏻👍🏻❤️
Thank you! Glad you like this!! That’s a great question. There are different opinions on this. Some believe you should not vacuum seal or use oxygen absorbers with whole grain flours because of the potential threat of botulism...while others disagree because they say vacuum sealing doesn’t really take out ALL the air. Not sure what their opinion is regarding oxygen absorbers. SO...I’m not sure who is correct. But I no longer vacuum seal whole grain flours and I do not use oxygen absorbers with them either. I would recommend researching this topic to determine with what method you feel comfortable. Love, Mary
Hi Mary, Another great video! If I wanted to add oatmeal to my topping, like for apple Carmel muffins, would I just add it or substitute for some of the flour? Thank you and God Bless
Hi sweet friend. So we measure our sugar before we grind it is that right? I know many times you supposed to sift your flour and then you measure it so I was just a little confused on it. I am so glad you're okay. Can't wait to try this
Hi miss Mary would like to ask can i also use half all purpose flour and half soft wheat flour (pastry flour) for this mix? And for the cookie mix And if i would like to make a bread premix can i add in the instant yeast already?
How about using soft wheat flour instead - for the whole 3c flour needed? I always baked with soft flour except for yeast breads or pasta. Keeps it wholegrain yet lighter.
Mary, I have a question for you that is off subject. Whole Foods in my city used to have several choices of desiccated beans, like black beans, and a bin of 2-3 beans for refried beans. And, other ingredients were mixed in with the beans, because they had good flavor to them. I’m trying to get away from canned, processed foods, and refried beans are something I use as much as I can. But, I don’t want to keep using the canned refried beans. First of all, can you give me a suggestion on what those 2-3 beans might have been, and what spices to use, to make the beans taste like something more than just beans? To clarify, I want to use dried beans, and make them into as much of a powder as I can, and store them, and I want the spices to be mixed into the bean powder, or desiccated beans.
They’re putting msg-like ingredients in it to make it that tasty. These are excitotoxins, that act like msg in ur mouth but are toxic. Just grind some beans, try different herbs in them; and use adequate salt, ppl don’t realize how much salt is put in canned or packaged beans! Like, potatoes, beans take a lot of salt. Use quality salt of course. I prefer pinto beans for my refried beans but black good too. The thing with powdered beans is that they are not soaked. Soaking beans and grains is very important. I wouldn’t eat powdered beans very often. Start cooking up pots of beans ahead of time and having on hand to make your dishes. I often make a different type each week. Or I will make up a mix of 1/2 pintos, 1/4 black and 1/4 navy pea beans-those 3 are my favorite and I get the different nutrients found in the 3 different basic bean colors (red, black & white).
You can also add kombu fronds (clip them with kitchen shears into your bean pot) to give a natural msg to your beans. Kombu is a seaweed. No fishy smell when you buy it dry in the fronds. No fishy taste, for sure! We love the extra oomph of kombu in dishes! I don’t clip it super small, it’s like eating a cooked greens mixed in your dish. I use about 6” per 2c of dry beans, cut into 6-8 pieces.
Hi sweet friend 🖖Marry how are you hope fully you are fine and enjoy your life with full of happiness 💓💞🌹💗💝💝 keep smiling ever 👍😋😁 delicious tempting lovely 💞 recipe 👌👍😋💯❣️❣️❣️❣️❣️❣️💗💗💗💗💓💓💓💓🖖bye
Hi Cindy, This is a great question! When grains are sprouted it in essence converts the oil in the berries into a less volatile state which in turn makes the sprouted grain less susceptible to rancidity. You will want to store your sprouted grains the same way you store your other grains - preferably in an airtight container in a cool, dark place. When stored properly, sprouted grains will keep many years. Love, Mary (PS - please forgive the delay! I must have missed this comment earlier.)
Hi Ann, I have not tried this. And I believe that the National Center for Home Food Preservation does not recommend dry canning as a general rule. Love, Mary
Wondering if you’ve made this with less (and even a lot less) sugar? If making the topping, which I like, that would be three cups of sugar. Yikes!! Do you think 1/2 cup in the recipe and 1/2 cup in the topping would work?
Hi Robin, That’s a great question. I think you can always cut back on the sugar. It’s going to be about finding the right balance of taste that you like. Love, Mary
Muffins with fruit esp, are good with 1/3-1/2c sugar per dozen. Leave off the crumble topping. Don’t skimp on the fat in the recipe! And keep the salt in. Cinnamon and vanilla both help add a sweetness too. Fresh ground flour will knock your muffins (or pancakes or quick breads or even cookies) thru the roof! It’s literally sweeter, not just so incredibly fresh mmmmmmm When you keep the sugar to a minimum, you can eat these for breakfast, no problem. They are not a dessert any longer-in muffin form-but an actual muffin. Corn muffins are a good alternative also. I have a recipe I use only 1/4 wheat flour in, the rest is cornmeal (actually popcorn I grind into flour!-rly tasty!). Smear any breads with butter or cream cheese or eat with cheese! Fat soluble vitamins and minerals need fat to be absorbed 🙂
Yes, a crumb topping is basically flour and sugar. As a matter of fact, if you want to make a pie with a crumb topping, you can make a sweet pastry crust and just reserve some of the crumbly dough mixture to use as your pie crumb topping! Love, Mary
I just discovered your channel and I love it! Your voice is so calming and sweet plus you're so informative. I eat low carb but I'll be making your mixes for family and friends! ❤️❤️❤️❤️
