Usually when one is heading to a potluck, one hopes that her meal arrives there in good shape. Admittedly, some dishes travel better than others. And sometimes how you package the food makes a world of difference.
When I was a child, we made a Black Forest Cake to take to a holiday event at my cousin’s house, about an hour’s drive away. We didn’t own a cake carrier, so we wrapped it in plastic wrap and set it on the back seat. A darkened car and sixty minutes later, we arrived at our destination only to find that a young family member had sat on the cake!
Needless to say, that was one potluck dish that didn’t travel well.
So that you can avoid such mishaps, today we’re sharing recipes for foods that travel well. Browse through today’s list if you’re looking for potluck inspiration over the next couple months.
One item that is tasty, seasonal, and easy to transport is this Cranberry-Orange Muffin recipe.
I took my Mix and Match Muffins and used fresh cranberries and orange zest for my mix-ins. Delicious!I don’t bother to chop the cranberries. Just rinse and add to the recipe.
If you don’t have a fancy cupcake carrier, fill a regular shirt-size gift box with muffins. Easy to bake, easy to take.
Recipe: Cranberry-Orange Muffins
Ingredients
- 3 cups unbleached flour
- 1/2 cup whole wheat flour
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar, brown sugar, or sucanat
- 1/2 cup oil
- 1 cup milk
- 1/2 cup plain yogurt
- 2 eggs or 2 Tablespoons flax seed meal mixed with 6 Tablespoons water
- 1 teaspoon orange zest
- 2 cups fresh cranberries
Instructions
- Preheat oven to 350 °. Line muffin tin with papers or spray with nonstick cooking spray. In large mixing bowl, combine, flours, baking powder, baking soda, salt, and sugar. (If preparing as a mix, simply combine all these ingredients in a ziptop bag, label well, mark with the wet ingredients and baking instructions.)
- In a separate bowl, combine oil, milk, yogurt, and eggs. Whisk to blend. Add wet ingredients to dry. Fold gently until mostly moistened, but still lumpy. Fold in mix-ins.
- For 12 extra large muffins, fill muffin cups completely, even mounding past their tops. For 24 kid-size muffins, fill almost full. Bake 25 – 35 minutes, depending on how much you fill them.
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I’m looking forward to this link up for ideas to expand my basic baked goods list that usually goes out with me!
Thanks for the link up! Can’t wait to find some new recipes!!
I’m sharing a recipe that travels well and is a great Thanksgiving side dish – Buttercup Squash Casserole with Feta and Hazelnuts.
Can be re-heated when you get to your destination!
Enjoy
Looking forward to finding some new favourites both for potluck and for taking to holiday gatherings! I’ve posted a butterscotch square recipe which is quite firm in consistency so they travel really well – even if you want to cut them into squares before you travel. Thanks for hosting!
I had never thought about subbing flax seeds for eggs. interesting! Does it affect flavor?
@robbie @ going green mama, we don’t notice a difference in flavor. Only one child complains about the texture of the pancakes, but he did that when I used eggs, too. LOL.
Thanks for the link-up. Lots of great recipes to explore.
Those muffins sound delicious. Our MOMS Club is always looking for new recipes for potlucks as one of us is usually hosting a playdate each week & everyone brings a snack to share.
Oh my gosh there’s lots of great recipes this week. I’ve visited lots of the sites so far and have discovered many great blogs. I love URS and am happy to participate again.
What a wonderful potluck this would be to visit!
I’m not much for creativity in the kitchen. Up until a little over a month ago, I was working over the lunch and dinner hours, so hubby did most of the cooking. But your recipe sounds and looks wonderful!
Hahhahaa! I love that somebody sat on the cake. Thanks for sharing a laugh!
Thanks so much for the link up! I love new recipes. So I am so glad to find this and try out some new ones!
These look so yummy. I will be adding them to my weekend baking. Cranberries are one of my favorite Fall flavors. so good!
Do you think they would be good without the oranges? I don’t have any oranges or juice…
@Lerin, yes, you can make it w/o orange zest. You could add a teaspoon of vanilla extract instead.
Wow, these all look good. Looking forward to having a go at some of these. We have regular pot-lucks and I like to take a veggie as there can be a sugary overload sometimes.
LOVE the muffins! I just saved this, thanks!
I love the potluck recipes! I definitely want to try a couple of these out! YUM! Thanks for letting us link!
Orange and cranberries go together. Flavors compliment each other. This needs to be added to my muffin repetoire.