Food Tips for Summer Food Prep | Hells Canyon Rafting Blog
Ok, so we’ve covered how to get the best cookies on your river trips and outdoor adventures. Now let’s move on to breakfast.
If you’re anything like me, I like breakfast easy, fast, and most likely on the go. I’m not a huge get-up-early-and-take-care-of-stuff gal. More like wake up later than expected and run around for 20 minutes until I run out the door with arms full of coffee, food, and gear. This has made me quite the master of make ahead breakfasts.
Here are some of my most favorite make ahead breakfast recipes if you’re heading on the river, to the mountains, or even to work:
I’ve recently just come to the testing conclusion that you can freeze any muffin batter in individual muffin cups and then bake them on command whenever you’d like.
So if you’ve got one of those rainy slow days, take out the bowls and muffin tins and get to mixing. Portion out the batter into individual muffin papers in the muffin tins and then the whole tin goes into the freezer. Let them hang out there for a night (or until you remember them in there) and put them back into the freezer in a plastic bag. When you’re jonesing for hot fresh muffins, just preheat the over, toss some frozen muffin cups into a tin and bake them for about 5 more minutes than the original recipe calls for. Magical huh?
Here is one of my favorite (and slightly healthier than breakfast cupcake) muffin recipes adapted from Mel’s Kitchen Cafe:
Chocolate Chip Zucchini Freezer Muffins
- 1 1/2 cups whole wheat flour
- 1/2 cupsugar
- 1 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup veggie oil
- 1/4 cup applesauce
- 1/4 cup buttermilk
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/4 cups zucchini, shredded and squeezed out a little
- 1/2 cup chocolate chips
- Line a muffin tin with 12 paper liners.
- In a big bowl, mix the flour, sugar, soda, cinnamon and salt.
- In a separate bowl mix together the oil, applesauce, buttermilk, egg and vanilla.
- Add the wet bowl into the dry bowl and give it couple good stirs until it’s not quite fully mixed.
- Toss the zucchini and chocolate chips into the batter and stir until just combined. It’s real important not to overmix.
- Fill the muffin cups with the batter, about 2/3 full.
- Put the muffin tin in the freezer flat. Leave for at least overnight.
- Take the muffin tin out and place the muffins in a ziplock bag. Muffins will last in the freezer for up to 2 months.
When it’s time for baking:
- Preheat the oven to 350 degrees F.
- Put the number of frozen muffins you’d like to cook in a muffin tin and bake from directly from frozen for about 22-33 minutes or until a knife inserted in the middle comes out clean
- Eat them up!
If you’re looking for a more filling breakfast and aren’t afraid of a little prep work, well then freezer burritos are for you.
I tried a bunch of recipes and somehow the potatoes are always bland or a huge pain in the butt. There’s no middle. There secret to easy and delicious potatoes in