Janet Groene’s
Getaway Muffins
On mornings when you have to scramble out in the wee hours to get to one of those “first come” campsites, here’s a way to have a totally nutritious breakfast in a hurry. Just grab a couple of these hearty muffins, an OJ and a cup of joe and you’re on your way.
Make them at home and keep a dozen in the freezer to nuke when you need them. They are also easy to mix and bake in the RV galley’s regular or convection oven. No electric mixer needed. Note that they contain no dairy. Tomato sauce adds piquant flavor and extra vitamins.
8-ounce can of tomato sauce (1 cup)
3 eggs
1 cup vegetable oil such as canola
1/4 cup juice from canned pineapple
2 1/4 cups flour
2 teaspoons baking powder
2 teaspoons apple pie spice or pumpkin pie spice
1 cup brown sugar
Small can crushed pineapple, well drained
1 cup grated carrots
1 cup shredded coconut
1 cup coarsely chopped walnuts or pecans
Set oven temperature to 350 degrees F. Prepare 24 muffin cups.
In a large bowl whisk tomato sauce, eggs, oil and juice. Put the next four ingredients in a clean bag and “work” the bag gently to mix them. Dump into the wet mixture and stir until evenly moistened. Fold in pineapple, carrots, coconut and nuts.
Bake about 18 minutes or until you can insert a toothpick that comes out clean. Muffins should be springy, firm to the touch. Makes two dozen muffins.
Janet Groene’s Survival Food Handbook is a guide to provisioning your RV pantry for emergencies by using familiar, affordable supermarket foods. No high-priced survival rations needed.
Getaway Muffins
On mornings when you have to scramble out in the wee hours to get to one of those “first come” campsites, here’s a way to have a totally nutritious breakfast in a hurry. Just grab a couple of these hearty muffins, an OJ and a cup of joe and you’re on your way.
Make them at home and keep a dozen in the freezer to nuke when you need them. They are also easy to mix and bake in the RV galley’s regular or convection oven. No electric mixer needed. Note that they contain no dairy. Tomato sauce adds piquant flavor and extra vitamins.
8-ounce can of tomato sauce (1 cup)
3 eggs
1 cup vegetable oil such as canola
1/4 cup juice from canned pineapple
2 1/4 cups flour
2 teaspoons baking powder
2 teaspoons apple pie spice or pumpkin pie spice
1 cup brown sugar
Small can crushed pineapple, well drained
1 cup grated carrots
1 cup shredded coconut
1 cup coarsely chopped walnuts or pecans
Set oven temperature to 350 degrees F. Prepare 24 muffin cups.
In a large bowl whisk tomato sauce, eggs, oil and juice. Put the next four ingredients in a clean bag and “work” the bag gently to mix them. Dump into the wet mixture and stir until evenly moistened. Fold in pineapple, carrots, coconut and nuts.
Bake about 18 minutes or until you can insert a toothpick that comes out clean. Muffins should be springy, firm to the touch. Makes two dozen muffins.
Janet Groene’s Survival Food Handbook is a guide to provisioning your RV pantry for emergencies by using familiar, affordable supermarket foods. No high-priced survival rations needed.
2 comments:
I can NOT even imagine what these muffins would taste like. Based on the ingredients shown I would not even bother with them as they sound rather gross.
I think these sound delicious, as well as nutritious! They sound sort of like a carrot cake, and I remember having spice cake made with a can of tomato soup as an ingredient -- It was yummy! I think you should try it, Mary -- you just might like it. :D
Post a Comment