These are some of the snacks and meals we make outdoors with children. Do you have a go-to recipe for the campfire, or for foraged ingredients? We’d love to add it!
3 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon
(1 cup chopped nuts)
1.5 cups sugar
1 cup vegetable oil
1 teaspoon vanilla
2 cups chopped, grated or mashed fruit or vegetable pulp
In a mixing bowl combine the flour, baking powder, salt, baking soda, cinnamon (and nuts). In a second bowl, beat the eggs and blend in sugar and oil. Add vanilla and the 2 cups fruit or vegetable pulp.
Combine both mixtures and stir until batter is evenly moist. Divide into muffin cups.
Bake in a preheated oven at 350F for thirty minutes. Test by inserting toothpick in the center of a muffin. If it comes out clean the muffins are done. Remove from oven and let stand ten minutes before removing from muffin cups. Allow to cool before storing in a sealed container.
Muffins freeze well.
Some suggestions for variety:
Zucchini: Shred the zucchini coarsely and pack tightly into a 2-cup measure.
Orange: You’ll need four large oranges. grate a tablespoon of peel and place it in a 2-cup measure. Peel the oranges, discarding the white membrane and seeds. Finely chop the orange meat and pack into the measure.
Apple: You’ll need three or four large apples. Peel, core, and shred apples to fill 2-cup measure. Add 1 teaspoon lemon juice to keep apples from darkening.
Recipe from: Cooking Alaskan by Alaskans