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Frugal Recipes: Fruit or Veggie Muffins
By
Nessa |
June 8th, 2009 |
Category:
Recipes |
6 comments
Editor’s Note: Many of us frugal homemakers are fans of buying discount produce for budget cooking. Lots of frugal recipes can be made more healthy and stretched a little by adding previously frozen fruits or vegetables which were bought at a deep discount.
A while back, we wrote an article about saving produce before it goes bad by either puréeing it and freezing or by cutting up into slices or chunks and freezing to use in cooking later. Read more about how to save fruits and vegetables with this method and sneak healthy food into your recipes without your kids knowing!
Nessa is a full time wife and mother of two, living the small town life in rural Texas. She loves cooking everything from tried and true recipes to her own wonderful creations. Catch her blogging at Ramblings of a Texas Housewife and on Twitter @Nessa_TX.
Frugal Recipes: Fruit or Veggie Muffins
This basic muffin recipe is one I’ve made countless times using all sorts of different fruits and even vegetables. It is one of those great recipes that you can use your imagination with.
I’ve made basic apple, mixed berry, and even strawberry banana muffins. This weekend I made zucchini banana muffins. Play with it until you discover what you like best.
Ingredients:
- 1 3/4 c. all purpose flour
- 3 teaspoons baking powder
- 4 Tablespoons sugar
- 1 cup milk
- 1/4 teaspoons salt
- 3 tablespoons margarine or butter
- 1 egg
Directions:
1. Sift dry ingredients together into large mixing bowl.
2. Whisk egg, margarine, and milk together until well blended.
3. Pour egg mixture into dry ingredients and mix until the ingredients are well combined.
4. Here is where you make your additions. For zucchini banana muffins, I used 1 cup diced zucchini and 1/2 cup mashed banana. Grated, diced, and even slightly pureed fruits and vegetables work well in these muffins. I often add 1 teaspoon of cinnamon at this point as well. Add your additions, then mix batter until everything is just blended together.
5. Fill greased muffin tins 3/4 full of batter.
6. Cook at 425 degrees for 15 to 20 minutes. Depending on what fruits you’ve added, these may take a little longer. Test for doneness as you would on a cake, by sticking in a toothpick. When it comes out clean, the muffins are done.
Did you like this In the Kitchen with Nessa article? Next, read Nessa’s Baking Cookies with Kids. Find more cooking articles at Kitchen Tip Tuesday, Tasty Tuesday, Tempt my Tummy Tuesdays, and Homemaker Mondays.
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Great recipe! I love muffins!
We love muffins at our house. I have never tried zucchini and banana together. What a great idea!
oh yes, Nessa – you are a girl after my own heart by prefacing this post with our great frugal fruit buying tips.
LOVE it and am always looking for more recipes to use up my fruit.
I love recipes that are versatile. Thanks for participating in Tempt My Tummy Tuesday and sharing your recipe.
Mmm! I enjoy muffins too. Our oven doesn’t work so we can’t bake anything in there…
I am so craving some home baked goodies tho!!
Looks like a healthy recipe for a growing family!