Solar Blueberry Coconut Muffins

Blueberry Muffins

Sun Baked blueberry muffins are always a welcome treat.

Sun Oven Coconut Blueberry Muffins


2 cups all-purpose flour

1 tablespoon baking powder

1/8 teaspoon salt

1/2 cup sugar

2 large eggs, at room temperature, lightly beaten

1 cup buttermilk, at room temperature

6 tablespoons coconut oil, melted and cooled

1 teaspoon vanilla extract

1 cup frozen blueberries

2 tablespoons coconut flakes

powdered sugar (optional)


Set Sun Oven out to preheat. Line two 6-cup muffin tins with paper or silicone liners.

In a large bowl, sift together the flour, baking powder, and salt. Stir in the sugar. In a medium bowl, whisk together the eggs, buttermilk, coconut oil, and vanilla. Make a will in the flour mixture. Pour the liquid ingredients into the well and add the blueberries. Stir until the flour mixture is just moistened; it should be lumpy. Spoon the batter into the prepared muffin tins. Sprinkle some coconut flakes over each muffin. Bake in the Sun Oven for 30 to 40 minutes. Cool muffins in pans for 5 minutes then turn out onto racks to cool completely. Dust with powdered sugar just before serving.

Makes 12 muffins.

Savory, Cheesy, Sun-Baked Muffins

Muffin Molds

This recipe makes 7 muffins. The best way to fit them in the Sun Oven is to use silicone baking molds set in a baking pan. You could even squeeze one more in if you find yourself with excess batter.

Cheddar Cheese Muffins

(adapted for the Sun Oven from Williams-Sonoma Muffins)


1 3/4 cups all-purpose flour

5 ounces shredded Cheddar cheese

2 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon chili powder

1 large egg, at room temperature

3 tablespoons olive oil

1 cup milk


Set Sun Oven out to preheat. Arrange 7 silicone muffin sized baking molds in a baking pan and set aside.

In a large bowl, stir together the flour, cheese, sugar, baking powder, salt, and chili powder. In a medium bowl, whisk together the egg, olive oil, and milk. Make a well in the center of the dry ingredients, pour the milk mixture into the well and mix until just moistened. Do not over mix, it should be slightly lumpy. Spoon the batter into the muffin molds. Bake in the Sun Oven until golden and a toothpick inserted into the center of a muffin comes out clean, 30 to 4o minutes. Set the pan on a wire rack to cool. Serve the muffins warm or at room temperature with butter.


Sun Oven Apple and Onion Cornbread

Corn Bread

Neither my husband nor I are big fans of cornbread but this disappeared without a complaint. The topping is so good I’m already thinking of other uses for it, maybe as a pasta sauce or the base for a risotto.

Apple-Onion Cornbread


For the topping:

2 tablespoons unsalted butter

1 onion, thinly sliced

salt and pepper to taste

2 red-skinned apples, cored and finely sliced

2 tablespoons sugar

2 teaspoons dried sage

For the batter:

1 1/2 cups cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon kosher salt

3 tablespoons sugar

2 large eggs, at room temperature

1 1/2 cups buttermilk

3/4 cup unsalted butter, melted


Set Sun Oven out to preheat. Spray a round pot or rectangular baking pan with cooking spray; set aside.

Prepare the topping:

Melt the butter in a large skillet over medium heat. Add the onion, season with salt and pepper, and cook, stirring often, until soft and beginning to brown; about 5 minutes. Stir in the apples, sugar, and sage. Continue cooking until the apples are soft; about 4 additional minutes. Remove skillet from heat and set aside.

Prepare the batter:

In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar. Gradually whisk in the eggs, buttermilk, and melted butter until the batter is smooth. Fold in half of the onion and apple mixture. Pour the batter into the prepared baking pan. Top with the remaining onion mixture. Bake in the Sun Oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool slightly before serving.

Makes 8 servings.


Vegan Pumpkin Bread

Vegan Pumpkin BreadPumpkin Bread Baked in the Sun Oven

Every day the sun shines in Florida’s panhandle, I cook in our All American Sun Oven. For this recipe we used frozen pumpkin, but any pureed pumpkin or winter squash will work. This bread was so yummy, everyone wanted second slices.


1 TBS oatmeal ground
1 TBS raw sunflower seeds ground
1 1/2 cup whole wheat flour
1/2 cup natural granulated sugar
1-2 tsp ground ginger
2 tsp cinnamon
1 tsp West Indies allspice
2 tsp baking powder
1/2 tsp baking soda
1 cup pureed pumpkin
2 TBS molasses
1 TBS olive oil
1 TBS sesame oil
1/2 cup walnuts optional
1/2 cup raisins


Preheat the sun oven. Grind the oatmeal and sunflower seeds and add whole wheat flour to make up the 1 1/2 cups volume. Mix the dry ingredients in a large bowl. In another bowl, whisk the pumpkin, molasses, and oils together. Fold into the dry mixture and blend until thoroughly mixed.  Stir in the raisins and walnuts. Pour into a loaf pan and bake for 50 minutes.



Sun Shine and Banana Bread

Banana Bread

Very ripe bananas are the key to good banana bread. If come baking day yours are not quite ready, put the un-peeled bananas in the Sun Oven when you set it out to preheat. It will take about half an hour to “ripen” them in the sun. Let them cool a bit before mixing them in with the other ingredients. This is also a good time to melt the butter. Put it in a glass measuring cup and set it in the Sun Oven with the bananas.

Sun Oven Banana Bread


1 1/4 cups all-purpose flour

1/2 cup whole-wheat flour

3/4 cup sugar

2 teaspoons baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

Read more »

Solar Savory Corn Muffins

Apple Pumpkin Muffins

These savory corn muffins have an Italian twist. Medium-ground cornmeal can be used in place of the polenta (coarse-ground cornmeal). The texture will be a little different but just as pleasing.

Savory Sun Oven Italian Corn Muffins


1 1/2 cups all-purpose flour

1 1/4 cups polenta

3/4 cup cake flour

1/4 cup sugar

1 tablespoon baking powder

1 teaspoon baking soda

1 1/2 teaspoons salt

1/2 cup cold, unsalted butter, cut into small pieces

1/3 cup olive oil

Read more »

Saved by the Sun Oven

Banana Bread

My Sun Oven and quick google search saved four extremely ripe bananas from winding up in the compost bin this morning.

The recipe I found is so simple it was hard not to add anything to it. If you like you could add cinnamon or some walnuts, but I like the way it really tastes like bananas.

Sun Oven Banana Bread


1/2 cup (1 stick) butter, softened

1 cup sugar

2 eggs, at room temperature, lightly beaten

4 very ripe bananas, mashed

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Solar Zucchini Bread

Summer gardens tend to yield plenty of zucchini. This bread is a good way to use some of them. I use a bread machine to mix and knead the dough, but I’m sure it could be done by hand.

Sun Oven Zucchini Bread


7 tablespoons buttermilk

1 generous cup water

1 1/3 cups grated zucchini

4 1/2 cups white bread flour

1 cup whole-wheat bread flour

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Sunshine and Bread

Maple syrup, oats, and the power of the sun. What’s not to like about this bread?

Sun Oven Maple Oat Bread


1 1/3 cups water

2 tablespoons maple syrup

3 cups white bread flour

1 cup whole wheat bread flour

1/2 cup rolled oats

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Sweet Potato Bread

Baked, steamed, or leftover mashed sweet potatoes can be used in this super moist bread. If using mashed leftovers that had milk or butter added to them you’ll probably need to use a little less water.

Sun Oven Sweet Potato bread


7/8 cup water

3 cups white bread flour

2 tablespoons rolled oats

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