Have Food, Will Travel

With all the traveling people are doing in the next several weeks, I thought I’d share a recipe for muffins that I’m making to bring to holiday meals, as well as a list of the handheld snacks and foods that I have found to travel well, whether it is across the country, across town or across the neighborhood:

  • -Cheese sticks
  • -Our version of “Cheerios”
  • Beet pancakes from weelicious.com (I make them with whole-wheat flour and golden beets)
  • -Whole-Wheat Apple Muffins (See recipe below)
  • -Carrots chopped into little sticks (Bonus use: They make a great cold teething toy, too)
  • -Mini Frittatas (Click here for the recipe)
  • -Fruit, such as apples (whole or sliced), oranges and tangerines. Bananas or cut-up fruit put into a hard container so they don’t get mushy are also good

 

Do you have your own “good for travel” foods to share? Feel free to share them in the comments section below.

 

Whole Wheat Apple Muffins (adapted from weelicious.com)

These make a yummy dish to bring to the host, too. I double the recipe and keep a batch for us and bring a batch to others. (Photos below show the ingredients doubled.)

 Dry ingredients:

  • -1½ cups whole wheat flour
  • -½ cup rolled oats
  • -2 teaspoons baking powder
  • -½ teaspoon baking soda
  • -1 tablespoon wheat germ
  • -½ teaspoon salt
  • -1½ teaspoons cinnamon
  • -½ teaspoon ground ginger

 

Wet ingredients:

  • -3 tablespoons vegetable oil (I like to use safflower oil)
  • -⅓ cup honey
  • -1 egg, lightly beaten
  • -½ cup milk
  • -3 small or 2 large apples, peeled and grated (I use fuji, gala or crispin/mutsu apples)
  • -Leftover juice from grating the apples

 

Preheat the oven to 350°. Combine all of the dry ingredients in a small bowl. Whisk the wet ingredients together in a large bowl. Slowly stir the dry ingredients into the wet ingredients. Stir only until it is all combined- don’t over stir. Grease a muffin tin or use muffin cup liners. Fill each cup around ¾ of the way full and bake for 30 minutes or until a toothpick comes out dry.

Variations:

  • -Add ⅛-¼ cup finely chopped walnuts to the dry ingredients
  • -Make an “Apple Muffin Cake” by using a greased 8×8-inch pan instead of a muffin tin
  • -Double the recipe and share the love

 

Eliana and I made these together to bring to my Aunt Terry and Uncle Jim’s house for Thanksgiving

 

Happy Cooking!

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2 Responses to Have Food, Will Travel

  1. Pat says:

    I enjoy reading this blog each week. These recipes should be published, since they are original and healthy. I also enjoy watching Eliana grow up!!!

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