Kitchen Sink Muffins

Moms often resort to guilt trips to cajole unwilling children into eating nutritious food. The most common from my childhood was the starving children in Africa. I usually offered to send my green peas to Africa for those starving kids, but somehow that was never the point my mother wanted me to see. And somewhere in the recesses of guilt surrounding food, I’ve become a food-saver. 1/2 a tuna patty left on the plate? Put it in a carton. 3 florets of broccoli? Put it in a carton. And, of course, most of the cartons turn into science experiments that are eventually thrown away.

And as I stared into a packed refrigerator this morning wondering what to do about all the cartons, I decided to rescue a few of the leftovers by turning them into some Kitchen Sink Muffins. You never know what my Kitchen Sink muffins will have, because they can have everything thrown into them except the kitchen sink.

Here is this morning’s rendition – no sugar, plenty of fiber and given two thumbs up by the picky 10-year-old (his mouth was too full to talk).

Combine in a large mixing bowl:
1 1/2 cups All Bran Cereal
2 cups Kashi Crunch (or other high fiber cereal)
2 cups hot water

Let soak and continue to add:
1/4 cup dark molasses
1 1/2 very ripe bananas, mashed but with chunks
2 cups cooked, cooled (leftovers work great) oatmeal
2 eggs

Mash together with a potato masher or two forks. Add:
1 1/4 cups whole wheat flour
1 tbsp. baking powder
1/4 tsp salt
1 tbsp cinnamon

Spoon into muffin tins. Bake at 375F for 30 minutes or until inserted toothpick comes out with crumbs and no batter.

Muffins will be dense and moist.

Variations:

Add 1/2 cup raisins (if they’ve gone dry, add them when you add the hot water so they can soak)

Add 1 cup coarsely chopped nuts

Make 1 cup of liquid orange juice or skim milk

Add 1/4 cup chocolate chips to serve as afternoon snack muffins

Sprinkle top with cinnamon and sugar

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