Muffins aren't just for breakfast anymore. They can be made ahead, wrapped individually and kept in reserve—all the qualities of a perfect snack for a hike or other outdoor activity.
Some of these muffin recipes are snack size, while others are hearty enough to be an entire meal. From corn and sausage dinner muffins to campfire breakfast muffins, see why these are a great food option for your next camping trip.
More: 10 Great Camping Snacks
Learn More About Muffins
Not all muffins are created equal. Here's what you need to know.
- as chopped hard-boiled eggs, lox, cooked and sliced link sausage, crumbled bacon, bits of sun-dried tomato and chopped pepp
- If you packed a use a toaster oven or microwave in your trailer or RV—six-hole muffin pans are easy to store and fit in these smaller cooking appliances.
- Any muffin batter can be baked in a Dutch oven in the campfire or on a camp stove. Cook it as one large "cake" and cut up.
- Fill muffin cups no more than 2/3 full because they'll rise.
- Read labels when buying muffin mixes to make sure you can bring the required ingredients. Some mixes are complete (just add water), while others require egg, oil, milk and more.
- Cut squares of parchment paper and press them into the muffin cups, leaving corners extended instead of using traditional cupcake papers.
- Warm muffins over the campfire by sticking them on a toasting fork.
- Instead of the same raisins and nuts each time, experiment with other additions such
- eroni.
Try something other than traditional blueberry muffins with these muffin recipes, ranging from sweet to savory. Note: While the following directions suggest cooking with an oven, you can bake them in a Dutch oven placed directly into hot coals at the campsite as well.
More: Cast Iron Cooking Tips and Recipes
Bean Muffins
Almost any beans will do, but larger canned beans such as kidney beans or favas don't mash as well. This high fiber, low-fat recipe is easily doubled for large batches.
8-ounce can—1 cup—unseasoned beans
2 tablespoons sugar
1 pinch salt
1 cup each milk and flour
1/2 cup cornmeal
2 teaspoons baking powder
Makes 12
Set the oven to 400 degrees and prepare 12 muffin cups. In a bowl, mash beans and gradually stir in egg, sugar, salt and milk—this mixture will be lumpy. Stir in flour, cornmeal and baking powder until well blended, but don't overbeat the batter.
Divide this mixture among muffin cups and bake 15 to 20 minutes or until firm and springy to the touch. Serve with mugs of tomato soup.
