- Heat oven to 200°F.
- In a large bowl, add boiling water to the Jello and brown sugar, stirring to dissolve.
- Stir in the dry ingredients and let stand for a few minutes to allow the oatmeal to absorb the liquid.
- Fill greased muffin tins with the batter, allowing for a bit less than 2 dozen Muff-fits, or spread
the mixture in a 10"x14" greased baking pan to make about 20 bars. Do not use paper muffin cups.
- Bake for about 2 hours, depending on any additional ingredients used and the desired degree of
dryness. They're ready when they've pulled away slightly from the sides of the muffin tins.
- Cool on a wire rack before removing.
These muffin-bars are similar in texture and nutritional content to commercial energy bars, while being
much cheaper and better-tasting. Unlike muffins, which are light and often high in fat, they are dense,
lo-fat, and easy to bring along on a skate. They are rich in quick-release energy, with potassium from
the raisins. For a lighter bar, eliminate the nuts.
There are many variations possible, particularly in choice of Jello flavors. Orange, apricot,
lemon, white grape, all make a delicious muffin-bar. The coconut is optional, as are dried fruit
variations like chopped dates, apricots, dried apples, etc. The nuts can be varied with sunflower seeds
or roasted soya beans.
Muff-fits freeze very well. Before a long skate, take a few from the freezer and put in plastic
sandwich bags; they'll be ready to eat by the time you need them.
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