Makes about 36 mini muffins. These are not cupcakes, so don’t expect a sweet dessert!
Mini muffin tin (nonstick & preferably light colored. Fabermare makes a great one)
1 large camp pot
Silicon camp mug (optional; helpful for pouring)
Oven – I use CampChef
2 cups flour (all purpose)
2 1/2 teaspoons baking powder
1/2 cup oil (I used melted coconut oil; could also use canola or vegetable)
1/4 cup evaporated milk (dry)
1 teaspoon salt
2 teaspoons vanilla or other flavoring (almon, hazelut, etc.)
3/4 cup sugar
3/4 cup of water
Mix all dry ingreients in a pot. Add oil and vanilla (or other flavoring), stir. Add egg and 3/4 cup of water. Set oven to 350 degrees. My oven heats up fast, so I put this step here to conserve fuel. If yours takes a while, do that first.
Fill muffin cups in tin to about 3/4 full. Do not overfill, they will spill over. Bake 15 minutes or until they bounce back when pushing on the tops of them. Allow to sit for a couple of minutes in pan before removing & cool completely before storing in airtight pouch.
You can add a glaze by mixing powdered sugar and stirring in water until slightly runny. Add a dash of salt and flavored oil or lemon juice for taste.
Variation: I made mine with 3/4 cups of chocolate chips and 1/2 cup of oatmeal mixed in. You could also use dehydrated fruits, plain oatmeal, etc. Just keep in mind what kind of flavoring you are using (vanilla is very versatile but other flavorings may be more difficult to pair).