Mom’s Branberry Muffins: #146 of 1000 Sustainable Food Experiments

Crunchy on top, soft and warm inside, packed with fruit and fiber and goodness, these just might be the best muffins to start your day. We use frozen blueberries and raisins, so they can be made any time of year. A big hit with the whole family!

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($4 total for 12 muffins)

3/4 cup flour (white or whole wheat) – $0.12
3/4 cup bran – $0.44
1/2 cup wheat germ – $0.29
3/4 cup brown sugar – $0.39
1 tsp baking soda – $0.01
1/2 tsp salt – $0.03
1 tsp orange rind, grated or finely chopped – $0.20
1 cup blueberries, fresh or frozen – $1.25
1/2 cup raisins – $0.50
1 egg – $0.29
3/4 cup soymilk with 3/4 tbsp apple cider vinegar – $0.38
1/4 cup canola oil – $0.19

Directions

1. In a large bowl, mix the flour, bran, wheat germ, brown sugar, baking soda and salt together. In a separate bowl, mix the orange rind, blueberries, raisins, egg, soymilk (pre-mixed with the vinegar) and canola oil. Add the wet ingredients to the dry ingredients and mix just until combined.

2. Spoon the batter evenly into about 12 muffin cups. Bake at 400F for 20-25 minutes, until they’re golden brown on top and a chopstick inserted into the middle of the tallest muffin comes out clean.

3. Serve warm and enjoy straight up or topped with your favorite spreads: butter, jam, peanut butter, honey, coconut butter, agave, etc.

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness:  3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 2 = healthy-ish
  • TOTAL: 17

Experiment Outcome: This recipe gets added to our Family Favorites! πŸ™‚

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!

All-Time Favorite Bran Muffins: #115 of 1000 Sustainable Food Experiments

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

Directions

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!