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Debbie's Gluten Free Vegan Muffins

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“From Debbie for our camping trip”

Ingredients Nutrition


  1. In a large bowl, combine dry ingredients. Make well in center. Combine applesauce oil and rice milk. Add liquid mix all at once to flour mix. stir until just moistened; batter should be lumpy. Blueberry Mix: combine 2 Tbs sugar and blueberries, fold into batter. Fill greased muffin cups or paper bake cups 2/3 full. Makes 10-12. Bake in 400 deg. oven for 20-25 minutes until golden.
  2. ow To Cook Muffin "Bread" in Foil Pan.
  3. 1 recipe muffins.
  4. two 9" foil pie pans.
  5. 4-6 tbsp spectrum organic shortening (or whatever is Lance/Debbie safe).
  6. 3-4 wooden spring-type clothespins, soaked in water.
  7. Grease the foil pans well with the shortening.
  8. If using camp stove:
  9. Set the camp stove burner to a steady low flame and put one of the pans on the burner to melt the shortening. Prepare muffin mix according to directions; spoon the dough into the pie pan which has been pre-heated. Spread the dough evenly around the outer edge of the pan.
  10. If using the grill over the fire:
  11. Prepare muffin mix according to directions; pour the dough into one of the pie pans.
  12. Either way:
  13. Cover with the second greased pie pan, inverted. Secure the rims together with the clothespins which have been soaked in water to prevent burning.
  14. If using the camp stove:
  15. Bake for 4 to 5 minutes on one side, then invert the pie-pan oven and continue to bake for another 5 minutes. Alternate the pan sides for another 4 minutes until the bread is done.
  16. If using the grill over the fire:
  17. Place on grill over hot coals. Cook for 15 minutes on each side, rotating pan occasionally for even baking.
  18. Remove top pan; cut bread into six wedges. (6 servings).

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