BREAKFAST MUFFINS
You can make these breakfast muffins before you go on your trip or in your dutch oven...
Ingredients
3/4 cup all purpose flour
1/2 cup quick cooking rolled oats
1/2 cup bran
1/4 cup cornmeal
1/2 cup brown sugar
1 tbsp. baking powder
1/4 tsp. cinnamon
1 egg
1/2 cup milk
1/4 cup vegetable oil
1 can crushed pineapple, very well drained
1/2 cup raisins
Cooking Instructions
- Preheat the oven to 400 degrees F. Grease a 12-cup muffin pan or line with paper cupcake liners.
- In a large mixing bowl, stir together the flour, oats, bran, cornmeal, brown sugar, baking powder and cinnamon.
- In another bowl, beat the egg with the milk and the vegetable oil. Add the egg mixture to the flour mixture and stir until all the ingredients are evenly moistened. Stir in the crushed pineapple and the raisins mixing just until combined.
- Spoon the batter into the prepared muffin pan, filling the cups all the way to the top — you will probably have enough batter for 8 to 10 muffins.
- Bake for 18 to 20 minutes, until the muffins are very lightly browned, and a toothpick poked into the middle of one comes out clean. Remove from pan and place on a rack to cool slightly before eating.