Have you ever considered baking on the trail? It is totally possible, given you have some time available and you don’t mind carrying more fuel for your stove. But if you have cravings for baked goods while on the trail, it is totally worth it!
Note: This recipe contains affiliate links. You can read my disclosure here.
- ⅓ cup (80 ml) all-purpose flour
- ¼ cup (60 ml) quick oats
- ½ tsp. (2 ml) baking powder
- ½ tsp. (2 ml) of orange dry zest*
- 3 tbsp. (45ml) dried cranberries
- ¼ cup (60 ml) powdered skim milk**
- 2 tbsp (30 ml) sugar
- 1 tbsp. (15 ml) dehydrated whole eggs
- 1 pinch of salt
- 3 tbsp. (45ml) ghee
- Stove + fuel
- Pot large enough to fit the baking pan
- Baking pan that fits in your cooking pot (I used 6” one.)
- Wooden spoon or tongs to remove manipulate the baking pan.
- Mix in plastic bag #1 all the ingredients except the ghee
- Pour ghee in a leakproof container.
- Spread about 1 tbsp of ghee on the baking pan.
- Add ⅓ cup (80 ml) of water and the remainder of the ghee to bag #1 and mix well.
- Pour the mix into the baking pan.
- Pour some water in your pot (about 1 cup or 250 ml).
- Place your baking pan in your cooking pot.
- Cook on your stove at low temperature with the lid on. Make sure there is always some liquid in your pot.
- When fully baked, remove the muffin from the baking pan and enjoy!
You can also place a few rocks in your pot and place your baking pan over the rocks. This will provide a more even baking result.