Baking on the Trail

Are you dreaming about enjoying warm, freshly baked bread or muffins with a cup of freshly brewed coffee on a cold morning in the backcountry? Just because you’re hiking, doesn’t mean you should forget about these treats. Here is a super simple and chocolaty muffin recipe that can be easily made on the trail with an Ultralight Outback Oven.


Chocolate Muffins:

You will need:
1 cup dry chocolate muffin mix
2 tbsp olive oil
6 silicone (or paper) muffin cups

At home:
Pack chocolate muffin mix into a plastic bag.
Put oil into a leak-proof bottle.

On the trail:

Baking on the Trail

1. Pour vegetable oil and 1/4 cup water into the dry baking mixture.
2. Close the bag and knead until smooth.

Baking on the Trail

3. Place muffins cups into a pan. Cut off a corner of the bag and squeeze batter into the muffin cups.

Baking on the Trail

4. Assemble your Outback Oven and bake for about 10-12 minutes.

Baking on the Trail

* Serves 2-3 *  Easy * 20min * Outback Oven * 115g (4.05oz) * 541kcal *

Want more trail recipes from Tanya? Check out 5 Lightweight Backpacking Dinner Recipes and Dehydrated Backpacking Meals: Pappardelle Bolognese.

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