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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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You can bake these muffins at home and freeze until needed or make them in a dutch oven while out camping. If you make them at home, thaw them the day before you leave and they will keep for about a week under moist conditions. I found this recipe in The Trailside Cookbook. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
3 eggs (or egg powder equivalent to 3 eggs) |
1 1/2 cups sugar (375 ml) |
2/3 cup oil (150 ml) |
1/3 cup pureed applesauce (75 ml) |
1 tablespoon vanilla extract (15 ml) |
1 cup chopped walnuts (250 ml) |
1 cup chocolate chips (250 ml) |
2 1/2 cups all-purpose flour (625 ml) |
1 teaspoon baking powder (5 ml) |
1 teaspoon baking soda (5 ml) |
1/2 teaspoon salt (2 ml) |
1 tablespoon cinnamon, opt (15 ml) |
1/2 cup chocolate powdered milk (125 ml) |
Directions:
1. At Home: Preheat oven to 375F/190°C With a fork or a whisk, mix together the eggs, sugar, oil, applesauce, vanilla, nuts and chocolate chips. Sift in and blend the flour, baking powder, baking soda, salt, cinnamon and chocolate milk powder.Spoon the mixture into a 12-cup muffin pan and bake for 15-20 minutes or until golden brown. Pack in airtight bags and freeze until needed.
2. Or At Camp: Preheat the Dutch oven over the fire embers. Prepare the mixture as aboveb and spoon into a muffin pan. Bake in the Dutch oven for 20-30 minutes or until golden brown.
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