When I was doing the Dollar Store Challenge last week, I had the chance to get a good look at the non-junk-food ingredients that the store had to offer. I was inspired to try to make another meal from the ingredients, this time a to-go, prep-ahead breakfast or lunch. I was inspired by some of the pancake mix muffins I’d seen on the Internet, but of course I had to make some serious adaptations to adjust for what’s available at the Dollar Store. As a bonus, it’s also vegetarian (although not vegan), and can be made nut-free.
What I bought was:
1 x Aunt Jemima Original Pancake Mix @ $2.50/ea
1 x Fruitropic Peach Halves 398mL @ $1.00/ea
1 x Fruitropic Coconut Milk 398mL @ $1.25/ea
1 x Unsweetened Apple Snack Fruit Combo Applesauce 452g @ $1.25/ea
Subtotal: $6.00 + tax
Total with tax: $6.00
(None of these food items were taxable.)
When budgeting for this meal, keep in mind that there will be leftover pancake mix, coconut milk, and applesauce that can be used in additional recipes.
After having made the muffins, next time I would probably add a spices for inexpensive added flavour and some chopped walnuts for crunch and weight. I didn’t see either of these ingredients at my local Dollar Store, so it wouldn’t strictly conform to the challenge, but you could easily stay under the $10-to-serve-four-people mandate by buying small quantities of both at the grocery store or Bulk Barn. Of course, if you’re allergic to nuts or you want to send the muffins to a nut-free environment like an elementary school, just skip them!
Here’s the recipe:
I didn’t use spices in this batch, so if you follow the recipe, the colour of your final product will be slightly darker.
Pancake Mix & Peach Muffins
Makes 14-16 muffins
Preheat the oven to 400°F (205°C).
In a large mixing bowl, combine:
– 2 1/2 cups pancake mix
– 1/2 tsp salt
– 1/2 tsp ground cinnamon
– 1/8 tsp ground cloves
– 1/4 tsp ground nutmeg
– 1/2 cup canned coconut milk*
– 113g single-serve cup of applesauce
– 398mL can of peach halves**
Drain the syrup from the peaches into a measuring cup. Top up the syrup with water until the combined liquid measures 1 cup. Add the liquid to the mixing bowl. Mix until batter is smooth.
Chop the peaches roughly and fold them into the batter. Also fold in:
– 2/3 cup chopped walnuts***
Grease a muffin pan or spray with baking spray. Ladle batter into cups about 2/3 full.
Bake for 14 to 16 minutes, or until a cake tester inserted into one of the muffins comes out clean. Turn them out of the pan immediately and place them right-side-up to cool on a wire rack. Muffins may be eaten right away or cooled completely and then stored in a sealed container at room temperature.
*Canned coconut milk tends to separate, so stir it well before measuring.
**Other types of canned fruit or fruit mixes may be substituted, so long as they are in a light syrup.
***Walnuts are optional.