Blueberry Muffins

The anticipation of camping has brought a renewed interest in cooking in our cast iron cookware and old family recipes easily adapted to open fire, or hot plate.

When we travel it is finding baking treats that seem to be the hardest, from bakeries portion sizes are too large, prepackaged in grocery stores too high is fat and sugar.

Blueberry Muffins is where we started knowing that we always carry blueberries either fresh or frozen with us and finding way to use them up before they spoil a travelling necessity.

Thus today we offer

Blueberry Muffins

Ingredients:

2 Tbsp. coconut oil

2 Tbsp. honey

1 egg

½ tsp vanilla

¾ cup milk (we use almond milk)

2 cups flour

3 tsp. baking powder

¼ tsp. salt

1 tsp. cinnamon

1/3 cup of blueberries

Directions:

1. Mix together oil, honey, egg, vanilla and milk.

2. Shift together flour, baking powder, salt and cinnamon

3. Combine the dry ingredients into the wet add the blueberries last.

4. Bake at 400 F for 20 minutes.

Cooking with cast iron

Preheat the cast iron baking pan and add the muffin batter to the hot pan.  If your baking pan can fit within a larger cast iron pan bake the muffins over hot coals banking the lid of the larger pan with hot coals and checking half way through the baking time.

Or

Bake in an oven.

From our table to yours

Grandma Snyder

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