Buying muffins from the store or from a bakery is probably one of the most un-frugal things you could do. This is because muffins are some of the easiest to make and most frugal baked goods on Earth! Muffins are a quick bread, so that means you can easily whip up a batch on a whim (which is something that I often do!). Store bought muffins are extremely fattening and usually filled with a TON of sugar and preservatives. Homemade muffins can be made with less sugar, whole wheat flour, nutritious additions, less fat and best of all...No harmful chemicals. I eat them for breakfast, send them to school with my kids, give them to my kids as an after school snack and I even serve them as dessert! Anyone with an oven and a muffin tin can make these versatile treats. Here are a few of my favorite recipes!
(I know this probably will seem like a weird type of muffin, but rest assured these are absolutely delicious!)
1 1/2C cake flour
1tsp baking soda
1/2tsp powdered ginger
1/4tsp ground cloves
2/3C finely chopped walnuts
3/4C brown sugar
1/2C canola oil or 1/4C walnut oil and 1/4C canola oil
2C grated zucchini
Preheat oven to 350 degrees
Combine flour, spices, baking soda and walnuts in a small bowl. Beat the eggs, sugar and oil together in a large bowl until very smooth. Add the zucchini and beat until combined. Add the flour mixture and raisins and beat until just combined. Spoon the batter into a muffin tin lined with paper muffin liners, filling each cup about 3/4 of the way full. Bake for 25 minutes. Cool on a wire rack and enjoy!
4Tbsp unsalted butter at room temperature
1/2tsp vanilla extract
1C unbleached flour
1/2tsp baking soda
1/3C sour cream or whole milk yogurt
3/4C fresh or frozen blueberries
Preheat the oven to 375 degrees
In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs and vanilla and beat until combined. Combine the flour, baking soda and salt together in a separate bowl. Add half the flour mixture and half the sour cream to the butter mixture and using a rubber spatulas, fold until the flour is almost completely moistened. Add the remaining flour and sour cream and fold until completely combined. Fold in the blueberries. Spoon the batter into a muffin tin lined with paper liners, filling the cups almost to the top. Bake for 20-25 minutes, or until the muffins spring back when lightly pressed and the tops are lightly browned.
1 1/2C unbleached flour
1 1/2tsp baking powder
1/2 tsp baking soda
1/2C canola oil, or 1/4C walnut oil and 1/4C canola oil
3C finely grated carrots
Preheat the oven to 350 degrees.
In a medium bowl, mix together the flour, soda, salt, baking powder and cinnamon. In a large bowl, beat together the eggs, oil and sugar until well combined. Add the flour mixture and beat well until Incorporated. Beat in the carrots and raisins until combined. Line a muffin tin with paper liners. Fill each muffin cup 3/4 of the way full and bake for 25-30 minutes, or until the tops are browned and spring back when lightly pressed. YUM!