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Good Ole’ Raisins and Peanuts

February 26, 2011

After hiking miles and hours per day, often there is nothing more satisfying than a hot shower, a real mattress and comfort food.  After 50 miles or more, that’s all I daydream about.  When those wishes can’t be granted, gorp or trail mix is the steadfast, celebrated treat.  Essentially there are more ways to make trail mix than can be counted, as ingredients vary from chocolate-covered expresso beans to dried mangos with chili powder to good ole raisins and peanuts. That gives the following recipe some definite room for personal taste and creativity.

The recipe is baked without cupcake wrappers, so that once the muffins are gobbled, there is no trash or  reusable wrappers to continue carrying.  Simply seal in a container or zip bag and their ready to go! At least this satisfying wish can be packed ahead of time and granted, even if the first two cannot. Be sure to pack at the top of your sack to avoid smashing.

These mouth-watering, hearty and energy-boosting snacks have love for all, not just backpackers. When I hear about a hearty baked-good, I’m incline to believe it lacks flavor or moisture.  That is not the case here!  They flaunt a sweet banana flavor paired with a hint of peanut butter and intermingled with crunches and bursts of fruit and chocolate.  Like a wedding between banana and peanut butter, celebrated with all the nutty, fruity guests.

Backpacker’s Gorp Muffins
Makes 12

1 c. whole wheat flour
1 c. unbleached all-purpose flour
1/2 tsp salt
1 tsp cinnamon
1 tsp baking soda
1/2 c. brown sugar
1/3 c. almond oil
2 c. mashed bananas
1/4 c. peanut butter
1 tsp vanilla extract
1/2 c. chopped almonds
1/2 c. sunflower seeds
1/3 c. dark chocolate or carob chips
1/2 c. dried cranberries, raisins or currents

1: Preheat oven to 350°F.  Lightly oil cupcake tin.
2: In a large bowl, sift flours, salt, cinnamon and baking soda.
3: In another large bowl, blend sugar and oil. Stir in mashed bananas, peanut butter and vanilla until creamy.  Slowly stir in flour mixture until fully incorporated. Fold in almonds, seeds, chocolate and dried fruit.
4: Distribute batter evenly among cupcake tin. Bake 16-20 minutes, or until golden brown and toothpick comes out clean.

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