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Muffins that are good and inexpensive

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Muffins have been a favorite hot bread that many enjoy anytime during the day. For breakfast, blueberry or bran muffins are popular. At dinnertime, corn muffins are the very bread to go with the main course. Even as snack, a muffin can be a tasty and satisfying way to tide us over until our next meal.

With many of us having to watch our food dollars, we want to make recipes that are good to eat, in addition to being economical. The recipe I have for you fits this criteria and is for "Applesauce Muffins". This recipe makes about four dozen muffins. The batter can mixed and stored covered in the refrigerator until you're ready to bake. Or, you can bake all of the batter at once and freeze the muffins. Simply bake the muffins and when cooled, pack in large Ziploc bags. Label the bags and freeze. When you're ready for some, remove the number needed from the freezer and thaw at room temperature. If you're short on time, you could place them in the microwave and thaw them that way. Wrap them in a paper towel and use the defrost setting.

This is also a recipe that's not very expensive to make. If you look at the recipe, it calls for margarine, a can of applesauce and only two eggs. If you would like to make the muffins even more special, and your budget permits it, you can add nuts or raisins. Even without them, this makes a very good muffin that's light and flavorful. The warm, spicy aroma while they bake is wonderful. Served hot with butter and they're fabulous!

These muffins are also spicy, getting their flavors from cinnamon and cloves. You'll probably already have the ingredients needed to make them, so it's indeed an economical recipe. One thing to follow in making these muffins: the recipe can be made with an electric mixer up to the point where the flour is added. Since you cream the margarine, sugar and eggs, this step can be done easily with a mixer. However, I advise the dry ingredients be added by hand and stirred. You don't want to beat the mixture as this would give you a heavy muffin with tunnels throughout the muffin's texture. Use a gentle hand and you'll have light muffins.

While I'm on the subject, I shared a recipe a long while back for "Cornless Corn Muffins", which use pancake mix. These muffins taste a lot like a corn muffin. To get this recipe, follow this link:

http://www.examiner.com/article/corn-muffins-without-the-corn

Make a batch of these muffins and enjoy them, knowing they are good and easy on your wallet!

APPLESAUCE MUFFINS

  • 2 sticks margarine, softened
  • 2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 3 teaspoons cinnamon
  • 2 teaspoons allspice
  • 1 teaspoon ground cloves
  • 3 teaspoons baking soda
  • 1 can (about 1 pound or 2 cups) unsweetened applesauce
  • 1 cup chopped nuts and/or 1 cup raisins (optional)

Cream together the margarine and sugar. Beat together the eggs and vanilla extract and add to the creamed mixture. Stir the baking soda into the applesauce. Combine the flour with the spices. By hand, alternately stir in the flour mixture with the applesauce mixture, mixing only enough to blend. Add the nuts and/or the raisins, if using them. Spoon into greased muffins tins, filling cups about 1/2 full. Bake at 400 degrees for about 10 minutes or until they test done in the center. Remove from pans immediately and serve warm with soft butter. Yield: Makes four bakings of 1 dozen muffins each.

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