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.
- Portion size 8 servings
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.
Nutritional facts <b>Per muffin:</b> about
- Protein 5 g
- Calories 165.0
- Total fat 7 g
- Total carbohydrate 25 g