Box Oven Muffins and Eggs

Servings: 6

Author:

Breakfast Muffins Gluten Free Quick Breads dairy free camping

🧂 Ingredients

1 cup Better Batter Flour Pancake & Biscuit Mix
4 to 6 tablespoons sugar
1/2 cup unsweetened milk substitute of choice
1 tablespoon oil
1/2 cup blueberries

or other berries, chopped nuts, gluten & dairy free chocolate chips, etc.
cinnamon-sugar to dust on top

optional
6 eggs

1 Oil 12 cup muffins tin. Crack one egg each into 6 of the cups in the tin. If
desired, scramble eggs in a separate bowl, adding spices and finely diced
already cooked veggies before dividing into 6 cups of the the muffin tin.
2 Stir together the biscuit mix, sugar, milk substitute, and oil until smooth.
Stir in blueberries. Divide batter between remaining 6 cups in the muffin tin.
Sprinkle with cinnamon-sugar, if desired.
3 Bake in box oven (about 350 degrees F) for 20 minutes before checking. Meal is
done when eggs are set and muffins are cooked through.