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Crumb Muffins

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

This frugal recipe completely intrigued me. For some reason, we are either swimming in dry bread crumbs or completely out. Bread crumbs are one thing I never buy. However we were in luck, there was a package of whole wheat hamburger buns in the freezer, that had gotten squished beyond eating.

While they tasted good, it was difficult to separate the two halves, much less make a sandwich. Which lead to another dilemma, make bread crumbs or go and feed the Seagulls on the beach.....

Fortunately, my stomach won out and I threw the buns into the oven to dry out and toast up a bit, before buzzing them into crumbs. Then I made these muffins. And I must tell you, we are glad I did. They are really wonderful, proof that delicious food starts with the most basic of ingredients.

You could use graham cracker crumbs or other flavored cracker crumbs in place of the bread crumbs. Even cereal crumbs, for those times when the cereal got soft before the box was empty. That may not happen at your house, but sometimes it does here.....For a sweet version, you may want to increase the sugar to 1/4 cup.

Crumb muffins, use up those bread crumbs, especially from homemade bread.
Crumb muffins, what a way to use up those homemade bread, breadcrumbs!

Crumb Muffins
adapted from:  More with Less Cookbook
375 degree oven

1 c flour - we used whole wheat
2 T 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

In a large bowl, whisk together the flour, sugar, salt and baking powder.

Crumb Muffins, how to make a "well" and blend ingredients.
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.

Crumb Muffins, in prepared muffin tins.

Divide into 12 prepared muffin cups, bake 25 minutes or until done in your oven.

Crumb Muffins, baked and cooling, ready to eat.
Crumb Muffins, freshly baked.
Cool slightly by gently loosening muffins, prop up sideways, to prevent soggy bottoms.

Note:  These muffins are small in size, next time I will most likely drop the batter into 8 prepared muffin cups and adjust the baking time as needed.

Enjoy!

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this post shared with:
our simple homestead blog hop @ our simple homestead blog
homestead blog hop @ not so modern housewife
weekend cooking @ beth fish reads

3 comments

  1. Awesome way to use up the end of the bread!

    ReplyDelete
  2. Such a clever way to use up squashed hamburger buns!

    ReplyDelete
  3. More With Less is a great cookbook--like to see how others enjoy adapting their recipes. Nice blog.

    Lisa ! https://hopewellslibraryoflife.wordpress.com/2016/07/11/reading-amish-and-more/

    ReplyDelete

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