These muffins were almost always around on weekends when I was growing up in Canada. My mom would make a fresh batch on Saturday morning and we would snack on them. With bran and raisins, they’re a pretty healthy muffin choice. Plus they’re a kid all-time favorite!
This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.
Ingredients ($8.50 total for 18 muffins = 47 cents per muffin!)
1 1/2 cup margarine – $1.24
1/2 cup brown sugar – $0.26
1/2 cup molasses – $1.80
3 eggs – $0.87
1 tsp vanilla – $0.20
2 cups soy milk – $0.74
2 cups bran – $1.16
2 cups flour – $0.32
3 tsp baking powder – $0.05
1 tsp baking soda – $0.01
2 cups raisins – $2.00
1. In a blender, mix the margarine, brown sugar, molasses, eggs, vanilla, and soy milk.
In a large bowl, mix the bran, flour, baking powder, baking soda, and raisins.
2. Pour the wet ingredients into the dry ones and mix just until combined. Spoon into muffin tins lined with paper muffin cups – you will need two tins or the same tin for two batches, since this recipe makes 18 muffins.
3. Bake at 375F for 20 minutes, then remove from the tin and cool on a wire rack. Enjoy warm or at room temperature, plain or topped with butter, honey, or jam. They freeze well too and are ready to eat after 30 seconds in the microwave.
Sustainability Score (explained here)
- Time to make: 3 = <1 hour
- Servings: 3 = lots of leftovers
- Cost per person (prices based on Trader Joe’s/Costco): 3 = <$5
- Deliciousness: 3 = when are we having this again?
- Environmental impact: 3 = minimal damage
- Nutritional value: 2 = healthy-ish
- TOTAL: 17/18
If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!