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!

Prepared Outside

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Prepared Inside

3 cups all-purpose flour

1/2 teaspoon baking powder

1 teaspoon salt

1 teaspoon baking soda

2 teaspoons cinnamon

(1 cup chopped nuts)

3 eggs

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

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