Making Blueberry Muffins in the Solar Oven
This is an old recipe that makes tasty blueberry muffins. You may argue that the “carbs” are bad and other ingredients should be substituted. That’s okay. Use your recipe in your solar oven. They’ll come out alright. We love muffins for breakfast and even freeze a few for future muffin “dry spells”. This makes one dozen muffins. Here you go:
2 tsp baking powder
1 cup fresh (frozen, must thaw first; canned must drain)
2 cups flour
1 large egg
1 cup milk
1/2 cup butter (melted, or margarine)
dash of salt (or salt substitute)
As always, preheat your sun oven. Either grease (PAM) your muffin pan, or set in the paper baking cups and set the pan aside.
Carefully place the batter as evenly as possible into the muffin cups with a spoon and fill them about 3/4 full.
Put the muffin pan into your solar oven, make sure the oven is focused and let it cook for at least two hours with the temperature over 200 degrees, and until the tops are golden brown. Use a toothpick test on a couple muffins, to make sure they’re done before removing from the solar cooker. Let cool for 15 minutes, then remove muffins from the pan.
This will probably sound outrageously unhealthy, but we enjoy the muffins by topping them (dipping) with a little melted butter and brown sugar. Mmmm! We hope you like them too.