Honey Bran Muffins
These muffins are substantial enough for breakfast, which makes them a good choice for an early morning drive to a first-come, first-served campground or sunrise hike.
2 cups of whole wheat flour
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon salt
3/4 cup pecan meal OR
1/2 cup ground nuts mixed with 1/4 cup flax meal
1 egg
1/2 cup honey
1-1/4 cups milk
1 tablespoon olive oil
1/2 cup raisins
Makes 12
Set the oven to 400 degrees and prepare 12 muffin cups. Put flour, baking powder, salt and nuts and flax mix in a clean bag or bowl to mix. Whisk the egg with honey, milk and oil, stir in the dry ingredients and mix until evenly moistened. Fold in raisins and bake 15 minutes or until toasty brown.
More: 5 Breakfast Casseroles for Campers
French Toast Muffins
Instead of toiling over a hot griddle and flipping French toast, let it bake in muffin tins while you cut up fruit and brew the coffee.
Butter
4 eggs
1/2 cup milk
Pinch salt
1 teaspoon each cinnamon, vanilla extract
1/4 cup sugar
12 pieces of day-old bread
Makes 12
Grease a 12-cup muffin pan with butter or solid shortening and reheat the oven to 375 degrees. Beat the eggs and milk with salt, cinnamon, vanilla and sugar. Dip bread in the egg mixture and press each piece into muffin cups with the back of a fork. If you have leftover egg mixture, and room left in the muffin cups, drizzle it on top—but don't overfill.
Bake for 20 minutes or until golden brown, puffy and firm. Let muffins cool 3 to 5 minutes.
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