Recently we have been feeling the sting from this economy and well shit is expensive these days. Feeding a family of 8 is no joke. So I have done something crazy. I have turned on my stove. I’m not the cooking type more like the re-heating type. But pre-made foods are expensive and we can no longer afford the convenience.
Funny enough for a woman who doesn’t cook I have a cupboard filled with all kinds of foreign(to me) things apparently used for cooking. I had recently decided to challenge myself to cook cheap mostly healthy meals utilizing items most people(including me) keep in their pantries. I’ve discovered it is entirely possible to make a dinner feeding a family of 8 for under $10 bucks.
Tonight we are having slow cooked pinto beans seasoned with cumin, homemade vegetarian flour tortillas, fried(not so healthy) potatoes, and for dessert sweet potato muffins or what I like to call them yammy muffins. Utilizing my pantry the only items I needed to purchase were potatoes and eggs. So I spent a whole $5 bucks, score!
I am especially proud of my sweet potato muffins so I am going to share the recipe. For some reason I seem to have a surplus of canned yams in my cupboard. I am not sure why because I can’t recall cooking a can of yams, ever. After some thought I decided bread. I can easily whip up some sweet potato bread. Well after reading a crap load of recipes I decided why not a muffin. I Frankensteined several recipes together and the result was yummy. You could easily substitute cooked fresh sweet potatoes for the canned yams.
You will need:
1 1/2 cup all purpose flour
2 teaspoons baking powder
dash of salt
1/2 teaspoon of nutmeg
1/2 teaspoon of cinnamon
1/2 teaspoon allspice
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs slightly beaten
1/2 cup applesauce(unsweetened)
1/4 milk( I use reconstituted powdered milk for baking)
15 ounces drained and mashed canned yams
2 tablespoons vegetable oil(optional you could omit for a healthier muffin)
other optional add ins 1 cup pecans or 1/2 cup chopped raisins.
Preheat oven to 350 degrees and line your cupcake pans, this makes about 16 muffins. Combine all dry ingredients, in a separate bowl combine all wet ingredients including the sugars. I just use a big spoon no mixer needed. I also don’t mash the sweet potatoes too much. Add the wet ingredients to the dry and stir till everything is moist.
Fill your cupcake pans about 3/4 full, you could also do 1/2 full and after baking top with a cream cheese icing. I just sprinkle with a little organic raw sugar before popping in the oven. Cook for about 12-15 minutes. I eyeball it and just do the toothpick test. I’m a rebel like that. I also have a tendency to burn things. Remove from oven and let cool. If you don’t let them cool they will stick to the paper liners. You could even Pam the liners if you like. Only a few made it to the actual cool phase, these were a hit with my picky kids.
I also suggest making the kids clean up the mess while you enjoy a muffin or four!