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Anon cooks something they read on the internet (sh.itjust.works)

submitted 9 months ago by [email protected] to c/[email protected]

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[–] [email protected] 3 points 9 months ago (1 children)

I recently saw a method for canning jiffy muffins.

You take the jiffy mix, some powdered egg, and some powdered milk, and put it in a jar. It keeps forever or something, probably.

When you're ready to make the muffins, you just add water.

Why that is easier than keeping a few boxes on hand, adding some milk, and cracking an egg, I do not know.

[–] [email protected] 3 points 9 months ago

Interesting read on the subject. I personally like having a mix that is egg-free, one can purchase "just add water" mixes.

...the fact was that fresh eggs produced superior cakes. Using complete mixes which included dried eggs resulted in cakes that stuck to the pan, had poor texture, had a shorter shelf life, and often tasted too strongly of eggs.

https://www.snopes.com/fact-check/something-eggstra/