Want to treat yourself to something sweet and tasty without spending a lot of money? Of course, we have the answer right here!
Starting at 50 cents and less, we have delicious recipes for you to try!
Banana muffins: less than 0.50 apiece!
Overripe bananas are the perfect ingredient for many sweet delicious treats. And they are really cheap, so it is really a win-win situation. The recipes are endless: pancakes, banana bread, or for example, these amazing chocolate banana muffins.
These muffins are perfect for those who want a sweet treat that is not-too-sweet and that can be kept in the freezer for days so they are ready for you to enjoy on a busy morning.
• 1 cup mashed bananas (about 2-3 bananas)
• 1 cup plain yogurt
• 2 large eggs
• 1/2 cup sugar
• 4 Tbsp melted butter
• 1 tsp vanilla extract
• 1.5 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup chocolate chips
1. Preheat the oven to 350ºF. Line a muffin tin with paper liners.
2. Mash the bananas well. You'll need one cup of mashed bananas. If you have slightly less than one cup, you can use slightly more yogurt to make up for the banana. Or the other way around if you have slightly more.
3. Add the mashed banana to a large mixing bowl along with the yogurt, eggs, sugar, melted butter, and vanilla. Whisk the ingredients together well.
4. In a separate bowl, stir together the flour, cocoa powder, baking powder, baking soda, and salt.
5. Pour the dry ingredients into the bowl with the wet ingredients and stir just until they are combined. It's okay if the mixture is a little lumpy. Do not over stir. Finally, fold the chocolate chips into the batter.
6. Divide the batter between the 12 wells of the muffin tin (fill each well up to the top). Transfer the muffin tin to the preheated oven and bake for 35 minutes.
7. After baking, remove the muffins from the tin and allow them to cool on a wire rack before serving.
Orange Cranberry Muffins: less than 0.30 apiece
Fall brings a lot of amazing things, like Halloween, Thanksgiving, pumpkin pies, and freshly harvested cranberries. If you love cranberries as much as we do, this recipe is going to make run to the store and buy the ingredients right now so you can start baking. The best part is that these muffins are freezer friendly. Well, as a matter of fact, the best part is that these muffins are just $0.30 apiece! You can find this and other incredible recipes at Budgetbytes.com:
1 large orange, zested and juiced
1.5 Tbsp brown sugar
1.5 Tbsp white sugar
1/8 tsp salt
2 Tbsp butter, melted
6 Tbsp all-purpose flour
2 cups flour
1 cup white sugar
1.5 tsp baking powder
1/2 tsp baking soda
1 tsp salt
4 Tbsp butter
1 large egg
1.5 cups fresh cranberries
Use a zester or small holed cheese grater to remove the zest from the orange. Squeeze as much juice from the orange as possible. You'll need at least 1/2 cup, but no more than 3/4 cup juice. Set aside until needed.
Preheat the oven to 350ºF.
If you will add streusel, prepare it first: In a small bowl stir together the brown sugar, white sugar, 1/4 tsp of the orange zest, salt, and melted butter. Once mixed, add the flour and stir to combine again until the flour creates a sort of paste with the butter and sugar. Set aside.
Make the muffins: In a large mixing bowl, combine the flour sugar, baking powder, baking soda, and salt for the muffin batter. Once mixed, add 1/4 tsp orange zest and the butter in chunks, then work the butter and zest into the dry ingredients until the mixture is crumbly.
In a small bowl or measuring cup, combine the egg with 3/4 cup orange juice and whisk until the egg is incorporated. If you have slightly less than 3/4 juice from the orange, you can top it off with water to make 3/4 cup, but make sure you have at least 1/2 cup juice to maintain the flavor.
Pour the juice and egg mixture into the bowl with the dry ingredients, and stir just until the mixture has moistened. Do not over stir. Add the cranberries (whole or chopped) and fold them into the batter.
Use about 1/2 Tbsp butter to coat the inside wells of a 12 muffin pan. Once coated in butter, spoon a little flour in each well and then tilt the pan until the flour coats all sides of each well. Dump out any excess flour.
Divide the muffin batter between the 12 wells in the muffin pan, then top with a generous sprinkle of the streusel topping (make sure it's in clumps). Bake the muffins for about 30 minutes, or until the muffins are golden brown on top. Let them cool before loosening and removing them from the pan. Enjoy!
Lemon Ricotta Cookies: $0.12 each!
Once you eat one of these cookies you will know that the effort was totally worth it. Our friends from Tastespotting.com posted this recipe and with a photo of the cookies and that was it: love at first sight.
They are light, fluffy, and perfect with a hot cup of coffee or tea. You and your guests will be pleased with it. And, of course, at a very affordable price: $3.53 recipe / $0.12 serving.
● 1/2 cup 1 stick butter, softened
● 1 cup granulated sugar
● 1 large egg
● 1 tsp vanilla
● 1 cup ricotta cheese
● 2 cups all-purpose flour
● 1 Tbsp baking powder
● 1/2 tsp salt
● 1 cup powdered sugar
● 1 medium lemon
1. Preheat your oven to 350 degrees. Whip together the softened butter and granulated sugar until you get a light fluffy paste. Once the butter and sugar are mixed together, add the egg, vanilla extract, and ricotta. Zest the lemon and add in half of the zest, reserving the rest for garnish. Mix until all are well combined.
2. In a separate bowl, combine the flour, salt, and baking powder.
3. Mix together the bowl of wet ingredients with the dry ingredients until you have a thick paste-like batter. Bake at 350 for about 15 minutes or until the tops are golden brown.
4. In a small bowl prepare the glaze: combine 1 cup of powdered sugar and the juice of the lemon that you previously zested. Using a spoon, smear a small amount over the top of the baked cookies.
And that’s it! Enjoy with your partner, your friends, or your family.