When you are anything like me, you enjoy easy, tasty meals that don’t cost too much money. Here’s one recipy for cheap and easy hearty muffins.
These muffins are great to bring to work for lunch (together with a small tomato salad f.e.), and perfect as a quick snack after a workout.
They’re also nice for breakfast, together with a scrambled egg for example.
These hearty muffins are perfect for frugal living and fit a tight budget as the basics are really cheap.
Store them in the fridge in a closed box to keep them fresh for a couple of days.
You could also make an extra tray for the purpose of meal prepping. Freeze these right after they cooled down so that you can enjoy ‘fresh’ muffins without baking at a later moment as well.
Easy equals not much ingredients needed
Firts of all, feel free to vary with the ingredients. The peanut butter can f.e. be exchanged with other nut butters.
The basic ingredients for approx. 15 muffins:
- (Wholegrain) Flour – 2 cups
- Seeds – half a cup (f.e. flax seeds)
- Half a teaspoon of salt
- Herbs of your choice and taste (I used raz el hanout and some black pepper)
- 3 teaspoons of baking powder
- 6 tablespoons of peanut butter (or any other nut butter)
- 1,5 – 2 cups of water or oat/soy milk
- 1 cup of corn
- 1 cup of grated carrot
Now when you don have any corn, don’t immediately rush to the store. You might want to try lentils, kidney beans, or some other legume. Broccoli would also work.
And instead of carrot, use a combination of sundried tomatoes and a few finely sliced olives. Or see if you have some cauliflower left, mushrooms perhaps?
The thing is, feel free to experiment with different kinds of combinations of ingredients.
Use what you have and choose cheap ingredients in order to keep the muffins wallet-friendly 🙂
Easy = made in no time
So to make these cheap and easy muffins, first mix all the dry ingredients together in a bowl.
Meanwhile preheat the oven to a temperature of 180 degrees Celsius (or 350 degrees Fahrenheit).
Butter a muffin plate or use some (olive) oil. You can also make muffin liners out of parchment (baking) paper by crinkling pieces of paper and then placing these in the muffin molds.
With the mix of dry ingredients done, mix water or oat milk with nut butter until evenly blended.
Add this to the dry ingredients and use a mixer to stir everything well together.
Then add legumes and/or veggies, mix with a spoon and fill up the muffin molds (they should be approx. 2/3rd filled.
Bake for 25-30 minutes and check whether the muffins are done with a fork or skewer and by gently pressing them (they should spring back).
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