Fruity Fry-Pan Muffins
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per muffin: about | - |
| cal | 165 |
| pro | 5 g |
| total fat | 7 g |
| carb | 25 g |
Adapted from The Little Cookbook for the Great Outdoors by Linda Darling and Suat Tuzlak (Rocky Mountain Books, 1984), these pancakelike muffins can be large or small. Carry dried fruit — raisins, apricots, cherries, cranberries — in a separate package.
Ingredients
- 1/2 cup chopped dried fruit
- 3/4 cup whole wheat flour
- 1/3 cup bran
- 1/4 cup wheat germ
- 1/4 cup packed brown sugar
- 1/4 cup skim milk powder
- 1 tsp baking powder
- 1 egg
- 3 tbsp vegetable oil
Preparation
Pour 1/3 cup (75 mL) boiling water over fruit; let stand for 5 minutes.
In bowl, combine flour, bran, wheat germ, sugar, skim milk and baking powders.
Combine egg and 2 tbsp (25 mL) of the oil; stir into fruit. Add to dry ingredients, mixing well.
In skillet, heat remaining oil over medium-low heat. Drop 2 tbsp (25 mL) batter per muffin into pan, flattening slightly and shaping into rounds. Cover and cook for 4 to 6 minutes, turning once, or until browned and cooked through.
Additional information :
Tip: For wilderness campers, you can substitute, 1/3 cup (75 mL) skim milk powder and 1 cup (250 mL) water for 1 cup (250 mL) milk. Use 1 tbsp (15 mL) egg powder and 3 tbsp (50 mL) water for 1 egg.
- Keywords : Snacks; Flour; Eggs; Brown sugar; Skillet;
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