Fruity Fry-Pan Muffins Fruity Fry-Pan Muffins

Author: Canadian Living

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
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Fruity Fry-Pan Muffins