Are you dreaming about enjoying warm, freshly baked bread or muffins with a cup of freshly brewed coffee on a cold morning in the backcountry? Just because you’re hiking, doesn’t mean you should forget about these treats. Here is a super simple and chocolaty muffin recipe that can be easily made on the trail with an Outback Oven.
calories: 339, protein: 2.6 g, carbs: 34.6 g, fat: 21.7 g, sugars: 17.9 g, sodium: 359 mg
Pack chocolate muffin mix into a medium-sized zip-lock bag.
Put olive oil into a leak-proof bottle.
on the trail:
Pour olive oil and 2 tablespoon water into the bag with dry baking mixture.
Close the bag and knead until smooth.
Set muffins cups into an Oven pan.
Cut off a corner of the bag and squeeze batter into the muffin cups.
Assemble Outback Oven and bake for about 12 minutes.
Turn the heat off and let sit in the oven for another 5 minutes.