Mappleberry Muffins: #221 of 1000 Sustainable Food Experiments

Apples, blueberries, maple syrup, oats – these muffins have all the wholesome goodness of Canada. And no animals were harmed in making them! We polished these off for breakfast over a couple of days. Hope you enjoy them too.

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

Ingredients ($5.50 for 12 muffins)

1 1/4 cup flour – $0.20
2/3 cup whole wheat flour – $0.12
2 1/2 tsp baking powder – $0.04
1/2 tsp salt – $0.03
1 cup rolled oats – $0.12
3/4 cup brown sugar – $0.39
1 tsp vanilla – $0.20
1/3 cup maple syrup – $1.43
3/4 cup soy milk – $0.28
1/2 cup almond milk yogurt – $0.67
1/3 cup canola oil – $0.22
1 1/4 cup frozen blueberries – $1.25
1 apple, grated, with skin – $0.29

Directions

1. In a large bowl, mix the flours, baking powder, salt, oats, and brown sugar. In a separate small bowl, mix the vanilla, maple syrup, soy milk, yogurt, and canola oil. Add the wet mixture into the dry ingredient bowl and mix just until combined. Then fold in the grated apple and frozen blueberries until they’re evenly distributed. Do not overmix. The batter will turn purple, and that’s ok!

2. Pour the batter into 12 lined muffin cups. Sprinkle a few extra oats on top of each muffin if you like. Bake at 400F for 18-20 minutes until golden on top and a chopstick inserted into a muffin comes out clean. Cool on a wire rack, then enjoy with your morning coffee, tea, or soy milk.

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: 3 = optimal nutrition
  • TOTAL: 18/18

If any of you lovely readers tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

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!

Yellow Zucchini Muffins: #126 of 1000 Sustainable Food Experiments

I like to use green zucchini in tomato sauces and stirfry dishes, but I never know what to do when we get yellow zucchini in our farm box. So I thought I’d grate it up and put it in muffins. Hidden vegetables! These muffins also have oats and cinnamon in them, and will make your house smell delicious.

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

Ingredients ($3.50 for 12 muffins = 30 cents/muffin)

1 1/2 cups flour – $0.24
1 1/2 cups rolled oats – $0.18
1/2 cup packed brown sugar – $0.26
1/2 tsp baking powder – $0.01
1 tsp baking soda – $0.02
1/2 tsp salt – $0.01
1 tsp cinnamon – $0.28
2 yellow zucchini (1 cup), grated – $1.16
2 eggs, beaten – $0.58
1 cup soy milk – $0.37
1/3 cup canola oil – $0.22
1 tsp vanilla – $0.20

Directions

1. In a medium-sized bowl, mix the flour, oats, brown sugar, baking powder, baking soda, salt, and cinnamon. Separately, grate the yellow zucchini.

2. Add the grated zucchini to the oat and flour mixture, and mix well. Then add in the eggs, soy milk, canola oil, and vanilla. Stir just to combine, do not overmix. Fill 12 lined muffin cups with the batter.

3. Bake the muffins at 350F for 20-22 minutes, until the top springs back when you press on it and a skewer inserted into the middle of the muffin comes out clean. Cool on a wire rack and enjoy warm, or store in the fridge or freezer in an airtight container.

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 3 = lots of leftovers
  • Cost per person: 3 = <$5
  • Deliciousness: 2 = decent meal (I’m not a huge cinnamon fan so I skewed this one)
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 1 = eat rarely (sugar, refined flour)
  • TOTAL: 14/18

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!

Maple Pumpkin Muffins: #85 of 1000 Sustainable Food Experiments

Every fall, the kids beg for pumpkin muffins. I’m not a huge fan of pumpkin spice myself, but I’m happy to give them the recipe and the ingredients and let them go for it. Here’s what they made – they all said it tasted great!

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

Ingredients ($9 total for 12 muffins)

8 tbsp butter – $1.24
1 cup white flour – $0.16
1 cup whole wheat flour – $0.18
2 tsp baking powder – $0.03
1 tsp baking soda – $0.02
1 tsp salt – $0.05
2 tsp cinnamon – $0.12
1 tsp ginger – $0.28
1/2 tsp turmeric – $0.14
1/2 tsp nutmeg – $0.14
1 15-oz can pumpkin purΓ©e – $1.99
3 eggs – $0.87
1 cup brown sugar – $0.52
β…” cup maple syrup – $2.86

Directions

1. In a medium bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, ginger, turmeric and nutmeg. In a blender, mix together pumpkin, eggs, brown sugar, maple syrup, and butter until totally smooth.

2. Pour the wet ingredients into the dry ingredients and mix just until combined. Divide into 12 lined muffin tins and bake at 350F for 20 minutes, until the top of the muffin springs back when you touch it or a knife comes out clean.

3. Cool on a wire rack and enjoy for breakfast, snack time, or dessert.

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!

Paqa’s Best Banana Muffins: #32 of 1000 Sustainable Food Experiments

The kids call my mom Paqa, which she says means Wise Elder in Peruvian. This is her recipe for the moistest, yummiest banana muffins we’ve ever tasted. At Paqa’s house there is always something delicious to eat!

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

Ingredients ($3.00 total)

3 bananas – $0.57
3/4 cup sugar – $0.66
1 egg – $0.31
6 tbsp margarine – $0.93
1 tsp vanilla – $0.20
1 1/2 cups white whole wheat flour – $0.26
1 tsp baking powder – $0.02
1 tsp baking soda – $0.02
1/2 tsp salt – $0.03

Directions

1. In the blender, mix the bananas, sugar, egg, margarine and vanilla and process until smooth.

In a large bowl, mix the flour, baking powder, baking soda, and salt together.

2. Pour the wet ingredients into the dry ones and mix just until combined, then spoon into 12 lined muffin tins.

3. Bake at 375F for 20 minutes. Enjoy fresh from the oven or freeze for future breakfasts or after school snacks.

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings:  3 = >6 servings
  • Cost per person (prices based on Trader Joe’s/Costco): 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 2 = moderate impact
  • Nutritional value: 2 = healthy-ish
  • TOTAL: 16/18

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