Bread Crumb Muffins are unique! They are also frugal, delicious, and fun to make. They are a fun recipe to make with your young kitchen helper. Plus Bread Crumb Muffins make a great snack, spread with some nut butter and jelly.
This frugal muffin recipe completely intrigued me. For some reason, we are either swimming in dry bread crumbs or completely out. Bread crumbs are the one thing I never buy. Why? Because I do not let any of our homemade bread go to waste. And since we often use bread crumbs in many of our recipes, like this recipe for Bread Crumb Muffins we make our own bread crumbs. Making your own bread crumbs is easy. If you would like to give it a try, take a look here.
I was (very!) skeptical when I saw the recipe for these muffins. Then one day I found myself swimming in bread crumbs, and decide to just go on ahead and make a batch! And I must tell you, it was a good decision! Turns out, Bread Crumb Muffins are really wonderful, and proof that delicious food often starts with the most basic of ingredients.
I encourage you to just go ahead and make a batch of Bread Crumb Muffins yourself! They are frugal, delicious, and go great with a bowl of soup or stew. Plus they are perfect for breakfast with some peanut butter and jam...
Ingredients needed for this recipe:
- whole wheat flour
- salt
- sugar
- baking powder
- oil
- egg
- milk
- dry bread crumbs
- pan spray
You will also need the following:
- medium-sized mixing bowl
- muffin tin
- measuring cups
- measuring spoons
- silicone spatula
- whisk
Now we are ready to begin!
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| Bread Crumb muffins, what a great way to use up homemade bread, breadcrumbs! |
Bread Crumb Muffins
adapted from: More with Less Cookbook
375-degree oven
1 c flour - we used pastry grind whole wheat
1/4 c sugar
1/2 t salt
1 T baking powder
1 egg
1 c milk
1 4 c oil or melted butter
1 c dry bread crumbs, we used whole wheat crumbs
Prepare the muffin tin in your preferred manner. I like to use pan spray, set aside.
In a large bowl, whisk together the flour, sugar, salt, and baking powder.
Make a "well" in the center of the mixture, add the egg, milk, melted butter, and dry crumbs. Beat the egg into the milk and immediately combine all ingredients well.
Divide into 12 prepared muffin cups, bake 25 minutes or until done in your oven.
Note: These muffins are small in size, feel free to drop the batter into 8 prepared muffin cups and adjust the baking time as needed.
 |
| Crumb Muffins, start to finish. |
Make a "well" in the center of the mixture, add the egg, milk, melted butter, and dry crumbs. Beat the egg into the milk and immediately combine all ingredients well.
Divide into 12 prepared muffin cups, bake 25 minutes or until done in your oven.
 |
| Crumb Muffins, freshly baked. |
Cool slightly by gently loosening muffins, prop up sideways, to prevent soggy bottoms.
Note: These muffins are small in size, feel free to drop the batter into 8 prepared muffin cups and adjust the baking time as needed.
Storage options for Bread Crumb Muffins. Store muffins at room temperature for up to two days. If storing longer, store in the refrigerator to prevent spoilage. The muffins should freeze fine, although, we never have any left! To freeze, wrap securely in a freezer bag or freezer container with a tight-fitting lid.
UPDATE:
For your convenience, a "copy and paste" version of Bread Crumb Muffins has
been included below.
#WholeWheatThat’sGoodToEat!
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Printable "copy and paste" version:
Bread Crumb Muffins
adapted from: More with Less Cookbook
375-degree oven
1 c flour - we used pastry grind whole wheat
1/4 c sugar
1/2 t salt
1 T baking powder
1 egg
1 c milk
1 4 c oil or melted butter
1 c dry bread crumbs, we used whole wheat crumbs
Prepare the muffin tin in your preferred manner. I like to use pan spray, set aside.
adapted from: More with Less Cookbook
375-degree oven
1 c flour - we used pastry grind whole wheat
1/4 c sugar
1/2 t salt
1 T baking powder
1 egg
1 c milk
1 4 c oil or melted butter
1 c dry bread crumbs, we used whole wheat crumbs
Prepare the muffin tin in your preferred manner. I like to use pan spray, set aside.
In a large bowl, whisk together the flour, sugar, salt, and baking powder.
Make a "well" in the center of the mixture, add the egg, milk, melted butter, and dry crumbs. Beat the egg into the milk and immediately combine all ingredients well.
Divide into 12 prepared muffin cups, bake 25 minutes or until done in your oven.
Cool slightly by gently loosening muffins, prop up sideways, to prevent soggy bottoms.
Note: These muffins are small in size, feel free to drop the batter into 8 prepared muffin cups and adjust the baking time as needed.
Storage options for Bread Crumb Muffins. Store muffins at room temperature for up to two days. If storing longer, store in the refrigerator to prevent spoilage. The muffins should freeze fine, although, we never have any left! To freeze, wrap securely in a freezer bag or freezer container with a tight-fitting lid.
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That's a great recipe, thanks for sharing!
ReplyDeleteI love using what I have, and with baking our bread, I am always on the lookout for ways to use it all! These muffins are fun and a great way to use of homemade bread crumbs...
DeleteI've never had a muffin like this, sounds & looks good!
ReplyDeleteThey have a nice chew factor, and go great with soup or stew.
DeleteThat's an interesting recipe. Thanks for sharing!
ReplyDeleteThank you for hosting Weekend Cooking, it is a favorite of mine!
DeleteThank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
ReplyDeleteYou are very welcome Marilyn! I appreciate sharing at Over the Moon!
Delete