Chances are that if you have children, at some point or another you have battled with them about eating bread crusts.
While some days you may think that it is a battle not worth fighting, you may feel differently when you realise that you could be wasting up to 31 percent of a loaf of bread if your children never eat their crusts.
Instead of tossing the crusts out, you can transform them into treats that your children will want to eat – such as this recipe for Chocky Bready muffins. You can even get the kids to help make them.
Chocky Bready Muffins
7 cups of bread crusts (from approximately one loaf of bread)
½ cup milk
300ml cream (or milk), heated
100g butter, softened
¾ cup white sugar
2 teaspoons vanilla
1/3 cup flour
1 tablespoon baking powder
1/8 teaspoon salt
½ teaspoon cinnamon or nutmeg
½ cup chocolate chips
½ cup fresh or dried fruit, chopped into small chunks (optional)
icing sugar, to serve
Method: Preheat oven to 180°C and line or lightly grease medium sized muffin tins. Cut crusts into 1-2 cm chunks. Measure 3 cups of crusts and mix with milk, soak for 2-3 minutes and mush with the back of a fork.
In a separate bowl mix together cream, eggs, butter, sugar and vanilla. Combine well and add to the soaking bread crusts.
Add sifted flour, baking powder, salt, cinnamon, chocolate chips and fruit (if using). Mix well.
Finally add remaining 4 cups of bread crusts and fold quickly until well coated.
Spoon into muffin tins and top generously for a high mound on each.
Bake for 25-30 minutes until golden brown. Check to ensure the bread tops are crunchy but don’t burn.
Cool, sprinkle with icing sugar.
Tips: It will appear to be a ‘sloppy’ mix but don’t be concerned.• These muffins won’t rise like a traditional muffin recipe, so don’t be afraid to fill each muffin tin to the top then spoon extra to create a generous mound. • Store in an airtight container. • Heat them lightly and serve with ice cream for a dessert. • If savoury snacks are more your thing, toast the crusts to use as dipping soldiers with soft boiled eggs, cut into chunks to make croutons or soak in egg to make French toast. • Crusts can be stored in an airtight container or bag in the freezer until you have enough to use.