Pantry PB&J Muffins on the Survival Grill

 

Peanut butter and jelly makes these grill baked honey bran muffins kid friendly.

You don’t even need a bowl, since they mix right in the bag.
 

Ingredient list for six muffins:

One package Martha White Honey Bran muffin mix.

2/3 cup evaporated milk.

Six teaspoons Goobers peanut butter and jelly.

 

 

Equipment needed:

Twin pack of 6 muffin foil pans.

Paper baking cups.

Can opener.

Spoon.

Oven mitt or hot pad.

Wooden pizza board, optional but great for outdoor prep work.

Baking thermometer.

 

 

Step by step directions:

1. Zip open muffin mix across top and pour in 2/3 cup milk.  

  

2. Stir until well moistened, squeezing bottom corners to ensure complete mixing.

 

3. Put 1 ½ tablespoons water into each cup of one foil pan.  Place second pan over the top and line with paper cups.

   

4.   Evenly distribute all but 6 tablespoons of batter into the cups.

  

5. Place 1 teaspoon of peanut butter and jelly mixture into center of each cup.

 

6. Spoon remaining batter on top, about 1 tablespoon more in each cup.

 

 

7. Preheat covered grill with gas open to 1/2 position and  thermometer in place on grill grate.

 

8. Place muffins on grill when temperature reaches 400 degrees.

 

 

9. Bake 15 – 18 minutes or until muffins are golden and feel firm to the touch.

 

10. Remove muffins from grill and allow to cool for 10 minutes, as centers will be hot.

 

Tip: Remember that the grill temperature is lowered by removing the lid and increased by leaving the lid in place and allowing time for the temperature to increase.  A good practice to assure even baking is to check the thermometer every 5 minutes.

 

 

From the test kitchen of Robinson Crusoe Recipes

Wyatt Johnson

Wyatt has been writing articles and running RealisticPreparedness since 2012. Bushcraft, fieldcraft, personal defense, and urban survival are all areas of interest. He is a strong supporter of the 2nd Amendment.

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