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7. These unique molasses cookies are sweet, chewy, full of warm spices, and big chunks of melty chocolate inside. FULL RECIPE BELOW 👇 

Get recipe FAQs, substitutions, and a printable version here: https://www.budgetbytes.com/chocolate-gingersnaps/

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INGREDIENTS
1.5 cups all-purpose flour ($0.23)
1.25 tsp ground ginger ($0.12)
1/4 tsp ground cloves ($0.02)
1/4 tsp ground nutmeg ($0.02)
1 Tbsp unsweetened cocoa powder ($0.04)
1 tsp baking powder ($0.02)
8 Tbsp butter, room temperature ($0.80)
1 Tbsp fresh grated ginger ($0.30)
1/2 cup brown sugar ($0.24)
1/2 cup molasses ($1.18)
4 oz. semi-sweet chocolate ($3.49)
1/4 cup granulated sugar ($0.04)

INSTRUCTIONS 
1. Add the flour, ground ginger, cloves, nutmeg, cocoa powder, and baking powder to a bowl and stir until well combined.
2. To a separate bowl, add the butter, fresh ginger, brown sugar, and molasses. Use a mixer to beat these ingredients together until light and creamy.
3. Begin adding the flour mixture into the molasses mixture, ½ cup at a time, beating at low speed, until all of the flour mixture has been incorporated.
4. Roughly chop the chocolate, then stir it into the cookie dough. Wrap the cookie dough in plastic, then refrigerate for at least one hour.
5. When you're ready to bake the cookies, preheat the oven to 325ºF. Place the granulated sugar in a small bowl. Divide the cookie dough into four equal-sized pieces, then divide each of the quarters into six small pieces to make 24 total cookies.
6. Roll each piece of cookie dough into a ball, then roll the dough ball in the granulated sugar to coat. Place the shaped cookies on a parchment-lined baking sheet, 12 per baking sheet.
7. Bake the cookies for about 12 minutes in the 325ºF oven, or until they're slightly cracked on top. Transfer the cookies to a cooling rack. Enjoy warm or at room temperature.
See how we calculate recipe costs here.

Time Stamps
0:00 Introduction
0:07 Add flour, ground ginger, cloves, nutmeg, cocoa powder, and baking powder to a bowl & stir to combine
0:15 Add butter, fresh ginger, brown sugar, and molasses & mix
0:21 Add flour mixture to molasses mixture
0:26 Chop chocolate & add to cookie dough. Refridgerate
0:32 Divide dough & make 24 cookie balls
0:40 Dip cookie balls into sugar & place on cookie sheet 
0:45 Bake at 325 degrees for 12 minutes
0:48 Serve warm & enjoy

7. These unique molasses cookies are sweet, chewy, full of warm spices, and big chunks of melty chocolate inside. FULL RECIPE BELOW 👇

Get recipe FAQs, substitutions, and a printable version here: https://www.budgetbytes.com/chocolate-gingersnaps/

Instagram: budgetbytes
Facebook: budgetbytes1
Pinterest: budgetbytes
Twitter: budget_bytes

INGREDIENTS
1.5 cups all-purpose flour ($0.23)
1.25 tsp ground ginger ($0.12)
1/4 tsp ground cloves ($0.02)
1/4 tsp ground nutmeg ($0.02)
1 Tbsp unsweetened cocoa powder ($0.04)
1 tsp baking powder ($0.02)
8 Tbsp butter, room temperature ($0.80)
1 Tbsp fresh grated ginger ($0.30)
1/2 cup brown sugar ($0.24)
1/2 cup molasses ($1.18)
4 oz. semi-sweet chocolate ($3.49)
1/4 cup granulated sugar ($0.04)

INSTRUCTIONS
1. Add the flour, ground ginger, cloves, nutmeg, cocoa powder, and baking powder to a bowl and stir until well combined.
2. To a separate bowl, add the butter, fresh ginger, brown sugar, and molasses. Use a mixer to beat these ingredients together until light and creamy.
3. Begin adding the flour mixture into the molasses mixture, ½ cup at a time, beating at low speed, until all of the flour mixture has been incorporated.
4. Roughly chop the chocolate, then stir it into the cookie dough. Wrap the cookie dough in plastic, then refrigerate for at least one hour.
5. When you're ready to bake the cookies, preheat the oven to 325ºF. Place the granulated sugar in a small bowl. Divide the cookie dough into four equal-sized pieces, then divide each of the quarters into six small pieces to make 24 total cookies.
6. Roll each piece of cookie dough into a ball, then roll the dough ball in the granulated sugar to coat. Place the shaped cookies on a parchment-lined baking sheet, 12 per baking sheet.
7. Bake the cookies for about 12 minutes in the 325ºF oven, or until they're slightly cracked on top. Transfer the cookies to a cooling rack. Enjoy warm or at room temperature.
See how we calculate recipe costs here.

Time Stamps
0:00 Introduction
0:07 Add flour, ground ginger, cloves, nutmeg, cocoa powder, and baking powder to a bowl & stir to combine
0:15 Add butter, fresh ginger, brown sugar, and molasses & mix
0:21 Add flour mixture to molasses mixture
0:26 Chop chocolate & add to cookie dough. Refridgerate
0:32 Divide dough & make 24 cookie balls
0:40 Dip cookie balls into sugar & place on cookie sheet
0:45 Bake at 325 degrees for 12 minutes
0:48 Serve warm & enjoy

43 2

YouTube Video VVUxN3ZkVk9aQlZ4VFNEY2xkVUJCbFJnLkV1bU1PeHdEZVg4

Chocolate Molasses Cookies

Budget Bytes 394 views 11.28.22 3:34 pm

Baked Barley with Mushrooms is a hearty side dish perfect for chilly fall and winter nights that pairs perfectly with roasted meat or stew. FULL RECIPE BELOW 👇 

Get recipe FAQs, substitutions, and a printable version here: https://www.budgetbytes.com/baked-barley-mushrooms/

INGREDIENTS
2 cloves garlic ($0.16)
8 oz. mushrooms ($1.49)
4 Tbsp butter ($0.40)
1 cup pearled barley ($0.57)
2 cups vegetable broth ($0.26)
1/2 tsp dried thyme ($0.05)
1/8 tsp freshly cracked black pepper ($0.02)
1 Tbsp chopped fresh parsley (optional) ($0.10)

INSTRUCTIONS 
1. Preheat the oven to 350ºF. Mince the garlic and slice the mushrooms
2. Add the garlic, mushrooms, and butter to a Dutch oven. Sauté over medium heat until the mushrooms have softened.
3. Add the barley, vegetable broth, thyme and freshly cracked pepper to the dutch oven. Stir to combine, place the lid on top, and transfer to the oven. Bake the barley for one hour.
4. After baking for one hour, stir the barley to fluff it up. Give the barley a taste and adjust the salt or pepper to your liking. Top with chopped fresh parsley just before serving.

See how we calculate recipe costs here. https://www.budgetbytes.com/how-to-calculate-recipe-costs/

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Twitter: budget_bytes

TIME STAMPS 
0:00 Introduction
0:08 Prep Garlic and Mushrooms
0:12 Sauté Garlic and Mushrooms
0:20 Add Barley, Broth, and Herbs
0:29 Bake
0:32 Fluff and Season
0:40 Serve and Enjoy!

Baked Barley with Mushrooms is a hearty side dish perfect for chilly fall and winter nights that pairs perfectly with roasted meat or stew. FULL RECIPE BELOW 👇

Get recipe FAQs, substitutions, and a printable version here: https://www.budgetbytes.com/baked-barley-mushrooms/

INGREDIENTS
2 cloves garlic ($0.16)
8 oz. mushrooms ($1.49)
4 Tbsp butter ($0.40)
1 cup pearled barley ($0.57)
2 cups vegetable broth ($0.26)
1/2 tsp dried thyme ($0.05)
1/8 tsp freshly cracked black pepper ($0.02)
1 Tbsp chopped fresh parsley (optional) ($0.10)

INSTRUCTIONS
1. Preheat the oven to 350ºF. Mince the garlic and slice the mushrooms
2. Add the garlic, mushrooms, and butter to a Dutch oven. Sauté over medium heat until the mushrooms have softened.
3. Add the barley, vegetable broth, thyme and freshly cracked pepper to the dutch oven. Stir to combine, place the lid on top, and transfer to the oven. Bake the barley for one hour.
4. After baking for one hour, stir the barley to fluff it up. Give the barley a taste and adjust the salt or pepper to your liking. Top with chopped fresh parsley just before serving.

See how we calculate recipe costs here. https://www.budgetbytes.com/how-to-calculate-recipe-costs/

Instagram: budgetbytes
Facebook: budgetbytes1
Pinterest: budgetbytes
Twitter: budget_bytes

TIME STAMPS
0:00 Introduction
0:08 Prep Garlic and Mushrooms
0:12 Sauté Garlic and Mushrooms
0:20 Add Barley, Broth, and Herbs
0:29 Bake
0:32 Fluff and Season
0:40 Serve and Enjoy!

49 0

YouTube Video VVUxN3ZkVk9aQlZ4VFNEY2xkVUJCbFJnLktQd3lXSHRpd1Vv

Baked Barley and Mushrooms

Budget Bytes 1.2K views 11.20.22 10:27 am

Chicken Salad with Apples

Budget Bytes 834 views 11.13.22 12:14 pm

This sweet and creamy cloud-like lemon cream pie is an easy dessert that can be made completely no-bake, if needed. FULL RECIPE BELOW 👇 

Get recipe FAQs, substitutions, and a printable version here: https://www.budgetbytes.com/easy-lemon-cream-pie/

INGREDIENTS
Pie Crust*
1.5 cups crushed vanilla wafers ($0.83)
6 Tbsp butter, melted ($0.54)
2 Tbsp sugar ($0.04)
Lemon Cream Filling
1 14oz. can sweetened condensed milk ($1.25)
3 lemons ($1.54)
1 tsp vanilla extract ($0.28)
1 cup heavy whipping cream ($0.78)

INSTRUCTIONS 
1. Preheat the oven to 350ºF. Use a food processor or rolling pin to crush the vanilla wafers into very fine, even crumbs. Add the melted butter and sugar and stir until everything is very well combined.
2. Press the butter crumb mixture into a 9-inch pie plate and use a flat-bottomed glass to compress the mixture until solid. Bake the crust for 10 minutes in the preheated oven. After baking, transfer the crust to the refrigerator to cool.
3. Zest and juice the lemons. You'll need ½ cup lemon juice and 1 Tbsp zest. Slice any leftover un-juiced portions of the lemon to use as garnishes.
4. Add the sweetened condensed milk to a bowl along with the lemon juice, lemon zest, and vanilla extract. Whisk until everything is well combined.
5. In a separate bowl, whip 1 cup heavy whipping cream until it forms stiff peaks.
6. Add ¼ of the lemon and sweetened condensed milk mixture to the whipped cream and gently fold until combined. Repeat with ¼ of the lemon mixture at a time until all of it has been folded into the whipped cream.
7. Pour the lemon cream filling into the cooled pie crust and refrigerate until completely chilled (about two hours). Slice into 8 pieces and serve.

See how we calculate recipe costs here. https://www.budgetbytes.com/how-to-calculate-recipe-costs/

Instagram: budgetbytes
Facebook: budgetbytes1
Pinterest: budgetbytes
Twitter: budget_bytes

TIME STAMPS 

0:00 Introduction
0:06 Crush vanilla wafers & add butter & sugar
0:16 Form crust & bake for 10 mins
0:20 Whisk sweetened condensed milk, lemon juice, lemon zest, and vanilla extract
0:26 Whip heavy whipping cream
0:33 Fold in lemon & sweetened condensed milk mixture to combine 
0:39 Add pie filling to crust
0:41 Refrigerate for 2 hours
0:44 Remove. Slice & Enjoy

#lemoncreampie #lemonpie #pierecipes #nobakecakerecipe #budgetbytes

This sweet and creamy cloud-like lemon cream pie is an easy dessert that can be made completely no-bake, if needed. FULL RECIPE BELOW 👇

Get recipe FAQs, substitutions, and a printable version here: https://www.budgetbytes.com/easy-lemon-cream-pie/

INGREDIENTS
Pie Crust*
1.5 cups crushed vanilla wafers ($0.83)
6 Tbsp butter, melted ($0.54)
2 Tbsp sugar ($0.04)
Lemon Cream Filling
1 14oz. can sweetened condensed milk ($1.25)
3 lemons ($1.54)
1 tsp vanilla extract ($0.28)
1 cup heavy whipping cream ($0.78)

INSTRUCTIONS
1. Preheat the oven to 350ºF. Use a food processor or rolling pin to crush the vanilla wafers into very fine, even crumbs. Add the melted butter and sugar and stir until everything is very well combined.
2. Press the butter crumb mixture into a 9-inch pie plate and use a flat-bottomed glass to compress the mixture until solid. Bake the crust for 10 minutes in the preheated oven. After baking, transfer the crust to the refrigerator to cool.
3. Zest and juice the lemons. You'll need ½ cup lemon juice and 1 Tbsp zest. Slice any leftover un-juiced portions of the lemon to use as garnishes.
4. Add the sweetened condensed milk to a bowl along with the lemon juice, lemon zest, and vanilla extract. Whisk until everything is well combined.
5. In a separate bowl, whip 1 cup heavy whipping cream until it forms stiff peaks.
6. Add ¼ of the lemon and sweetened condensed milk mixture to the whipped cream and gently fold until combined. Repeat with ¼ of the lemon mixture at a time until all of it has been folded into the whipped cream.
7. Pour the lemon cream filling into the cooled pie crust and refrigerate until completely chilled (about two hours). Slice into 8 pieces and serve.

See how we calculate recipe costs here. https://www.budgetbytes.com/how-to-calculate-recipe-costs/

Instagram: budgetbytes
Facebook: budgetbytes1
Pinterest: budgetbytes
Twitter: budget_bytes

TIME STAMPS

0:00 Introduction
0:06 Crush vanilla wafers & add butter & sugar
0:16 Form crust & bake for 10 mins
0:20 Whisk sweetened condensed milk, lemon juice, lemon zest, and vanilla extract
0:26 Whip heavy whipping cream
0:33 Fold in lemon & sweetened condensed milk mixture to combine
0:39 Add pie filling to crust
0:41 Refrigerate for 2 hours
0:44 Remove. Slice & Enjoy

#lemoncreampie #lemonpie #pierecipes #nobakecakerecipe #budgetbytes

54 5

YouTube Video VVUxN3ZkVk9aQlZ4VFNEY2xkVUJCbFJnLmw4T2JwYXZEWkpN

Lemon Cream Pie

Budget Bytes 1.2K views 11.06.22 10:00 am

This Chicken Alfredo features pasta drenched in an ultra-rich and creamy sauce, topped with juicy strips of seared chicken.FULL RECIPE BELOW 👇 

Get recipe FAQs, substitutions, and a printable version here: https://www.budgetbytes.com/chicken-alfredo/

INGREDIENTS
2 boneless, skinless chicken breasts (about 1.3 lb. total) ($6.49)
2 tsp Italian seasoning ($0.20)
1 Tbsp cooking oil ($0.04)
2 Tbsp butter ($0.22)
4 cloves garlic, minced ($0.32)
1 cup heavy cream ($1.25)
3/4 cup grated Parmesan ($1.08)
1/4 tsp salt ($0.02)
1/4 tsp pepper ($0.02)
1 Tbsp chopped parsley (optional garnish) ($0.10)
8 oz. fettuccine ($0.88)

INSTRUCTIONS 
1. Season both sides of the chicken breast with Italian seasoning and a pinch of salt.
2. Heat a large skillet over medium. Once hot, add the cooking oil and swirl to coat the surface. Add the chicken to the skillet and cook for about 7-8 minutes on each side, or until browned on the outside and cooked through.
3. Remove the chicken to a clean plate and turn the heat under the skillet down to medium-low.
4. Add the butter and minced garlic to the skillet. Stir and cook the garlic in the melted butter for about two minutes, dissolving the browned bits from the bottom of the skillet as you stir.
5. Add the heavy cream and whisk to combine, dissolving any remaining browned bits. Allow the cream to come up to a simmer.
6. While waiting for the cream to simmer, bring a pot of water to a boil for the fettuccine. Once boiling, add the pasta and continue to boil until tender (about 7 minutes). Reserve about ½ cup of the starchy cooking water just before draining the pasta.
7. Once the cream is simmering, add the grated Parmesan to the skillet. Continue to whisk and stir until the Parmesan has melted into the sauce and the sauce has begun to simmer. Simmer the sauce for a few minutes, or until it becomes slightly thicker. Add salt and pepper to the sauce to taste.
8. Add the drained pasta to the skillet with the creamy sauce and toss to combine. If the sauce becomes too thick, add a couple of tablespoons of the reserved pasta water and toss to combine with the sauce.
9. Slice the cooked chicken breasts and serve it atop the creamy pasta. Garnish with chopped parsley, if desired.

See how we calculate recipe costs here. https://www.budgetbytes.com/how-to-calculate-recipe-costs/

Instagram: budgetbytes
Facebook: budgetbytes1
Pinterest: budgetbytes
Twitter: budget_bytes

TIME STAMPS 
0:00 Introduction
0:05 Season chicken & cook in a skillet
0:16 Remove chicken & add garlic & butter to skillet
0:20 Add heavy cream to skillet & stir
0:24 Add parmesan cheese to skillet & stir
0:28 Season cream with salt & pepper
0:32 Boil pasta
0:38 Add cooked pasta to sauce & stir
0:44 Top with sliced chicken & garnish
0:46 Enjoy & serve

#chickenalfredo #chickenalfredopasta #pasta #pastarecipe #pastarecipes

This Chicken Alfredo features pasta drenched in an ultra-rich and creamy sauce, topped with juicy strips of seared chicken.FULL RECIPE BELOW 👇

Get recipe FAQs, substitutions, and a printable version here: https://www.budgetbytes.com/chicken-alfredo/

INGREDIENTS
2 boneless, skinless chicken breasts (about 1.3 lb. total) ($6.49)
2 tsp Italian seasoning ($0.20)
1 Tbsp cooking oil ($0.04)
2 Tbsp butter ($0.22)
4 cloves garlic, minced ($0.32)
1 cup heavy cream ($1.25)
3/4 cup grated Parmesan ($1.08)
1/4 tsp salt ($0.02)
1/4 tsp pepper ($0.02)
1 Tbsp chopped parsley (optional garnish) ($0.10)
8 oz. fettuccine ($0.88)

INSTRUCTIONS
1. Season both sides of the chicken breast with Italian seasoning and a pinch of salt.
2. Heat a large skillet over medium. Once hot, add the cooking oil and swirl to coat the surface. Add the chicken to the skillet and cook for about 7-8 minutes on each side, or until browned on the outside and cooked through.
3. Remove the chicken to a clean plate and turn the heat under the skillet down to medium-low.
4. Add the butter and minced garlic to the skillet. Stir and cook the garlic in the melted butter for about two minutes, dissolving the browned bits from the bottom of the skillet as you stir.
5. Add the heavy cream and whisk to combine, dissolving any remaining browned bits. Allow the cream to come up to a simmer.
6. While waiting for the cream to simmer, bring a pot of water to a boil for the fettuccine. Once boiling, add the pasta and continue to boil until tender (about 7 minutes). Reserve about ½ cup of the starchy cooking water just before draining the pasta.
7. Once the cream is simmering, add the grated Parmesan to the skillet. Continue to whisk and stir until the Parmesan has melted into the sauce and the sauce has begun to simmer. Simmer the sauce for a few minutes, or until it becomes slightly thicker. Add salt and pepper to the sauce to taste.
8. Add the drained pasta to the skillet with the creamy sauce and toss to combine. If the sauce becomes too thick, add a couple of tablespoons of the reserved pasta water and toss to combine with the sauce.
9. Slice the cooked chicken breasts and serve it atop the creamy pasta. Garnish with chopped parsley, if desired.

See how we calculate recipe costs here. https://www.budgetbytes.com/how-to-calculate-recipe-costs/

Instagram: budgetbytes
Facebook: budgetbytes1
Pinterest: budgetbytes
Twitter: budget_bytes

TIME STAMPS
0:00 Introduction
0:05 Season chicken & cook in a skillet
0:16 Remove chicken & add garlic & butter to skillet
0:20 Add heavy cream to skillet & stir
0:24 Add parmesan cheese to skillet & stir
0:28 Season cream with salt & pepper
0:32 Boil pasta
0:38 Add cooked pasta to sauce & stir
0:44 Top with sliced chicken & garnish
0:46 Enjoy & serve

#chickenalfredo #chickenalfredopasta #pasta #pastarecipe #pastarecipes

68 5

YouTube Video VVUxN3ZkVk9aQlZ4VFNEY2xkVUJCbFJnLlFGemJwVlpVQ3ZV

Chicken Alfredo

Budget Bytes 1.2K views 10.30.22 10:00 am

These homemade blueberry muffins are fluffy and moist with a deliciously crunchy crumble topping. They're freezer-friendly, too! FULL RECIPE BELOW 👇 

Get recipe FAQs, substitutions, and a printable version here: https://www.budgetbytes.com/homemade-blueberry-muffins/

INGREDIENTS
1.5 cups all-purpose flour ($0.18)
2 tsp baking powder ($0.04)
3/4 tsp salt ($0.04)
1/4 tsp cinnamon ($0.02)
1/8 tsp nutmeg ($0.02)
1 cup plain yogurt* ($0.85)
1/2 cup granulated sugar ($0.08)
4 Tbsp melted butter ($0.40)
2 Tbsp cooking oil ($0.08)
1 large egg ($0.21)
1.5 tsp vanilla extract ($0.42)
1 cup blueberries ($1.33)
Crumble Topping (optional)
1 Tbsp melted butter ($0.10)
2 Tbsp granulated sugar ($0.02)
1/8 tsp cinnamon ($0.02)
2 Tbsp all-purpose flour ($0.02)

INSTRUCTIONS 
1. If using the crumble topping, prepare that first. Stir together the melted butter, sugar, and cinnamon, then add in the flour and stir until it resembles damp sand. Set the topping aside.
2. Preheat the oven to 375ºF. Whisk together the dry ingredients (flour, baking powder, salt, cinnamon, and nutmeg) in a large bowl until well combined.
3. In a separate bowl, whisk together the yogurt, sugar, melted butter, oil, egg, and vanilla extract.
4. Pour the wet ingredients into the bowl of dry ingredients and stir until they're about 75% combined (there should still be pockets of dry flour throughout).
5. If using frozen blueberries, dust them with about 1/2 tsp flour first. Add the blueberries to the batter and finish folding until the blueberries are evenly incorporated and there are no more dry pockets of dry flour in the batter. It's okay if it's lumpy, just make sure to avoid over-stirring.
6. Divide the batter between eight wells of a greased or lined muffin tin. Top the unbaked muffins with the crumble topping.
7. Bake the muffins for about 35 minutes, or until golden brown on top. Allow the muffins to cool for about 5 minutes in the muffin tin, then loosen the edges with a knife and transfer to a wire rack to finish cooling.

See how we calculate recipe costs here. https://www.budgetbytes.com/how-to-calculate-recipe-costs/

Instagram: budgetbytes
Facebook: budgetbytes1
Pinterest: budgetbytes
Twitter: budget_bytes

TIME STAMPS 
0:00 Introduction
0:05 Mix together dry ingredients
0:12 Mix together wet ingredients in a separate bowl
0:22 Combine all ingredients & mix well 
0:33 Add blueberries & flour mixture to main bowl & stir
0:37 Pour finished batter into muffin tray
0:40 Make crumble topping
0:50 Top muffin batter with crumble topping
0:52 Bake at 375 degrees for 35 mins
0:55 Allow to cool. Serve & Enjoy!

#blueberrymuffins #muffinrecipe #muffins #budgetbytes #blueberry

These homemade blueberry muffins are fluffy and moist with a deliciously crunchy crumble topping. They're freezer-friendly, too! FULL RECIPE BELOW 👇

Get recipe FAQs, substitutions, and a printable version here: https://www.budgetbytes.com/homemade-blueberry-muffins/

INGREDIENTS
1.5 cups all-purpose flour ($0.18)
2 tsp baking powder ($0.04)
3/4 tsp salt ($0.04)
1/4 tsp cinnamon ($0.02)
1/8 tsp nutmeg ($0.02)
1 cup plain yogurt* ($0.85)
1/2 cup granulated sugar ($0.08)
4 Tbsp melted butter ($0.40)
2 Tbsp cooking oil ($0.08)
1 large egg ($0.21)
1.5 tsp vanilla extract ($0.42)
1 cup blueberries ($1.33)
Crumble Topping (optional)
1 Tbsp melted butter ($0.10)
2 Tbsp granulated sugar ($0.02)
1/8 tsp cinnamon ($0.02)
2 Tbsp all-purpose flour ($0.02)

INSTRUCTIONS
1. If using the crumble topping, prepare that first. Stir together the melted butter, sugar, and cinnamon, then add in the flour and stir until it resembles damp sand. Set the topping aside.
2. Preheat the oven to 375ºF. Whisk together the dry ingredients (flour, baking powder, salt, cinnamon, and nutmeg) in a large bowl until well combined.
3. In a separate bowl, whisk together the yogurt, sugar, melted butter, oil, egg, and vanilla extract.
4. Pour the wet ingredients into the bowl of dry ingredients and stir until they're about 75% combined (there should still be pockets of dry flour throughout).
5. If using frozen blueberries, dust them with about 1/2 tsp flour first. Add the blueberries to the batter and finish folding until the blueberries are evenly incorporated and there are no more dry pockets of dry flour in the batter. It's okay if it's lumpy, just make sure to avoid over-stirring.
6. Divide the batter between eight wells of a greased or lined muffin tin. Top the unbaked muffins with the crumble topping.
7. Bake the muffins for about 35 minutes, or until golden brown on top. Allow the muffins to cool for about 5 minutes in the muffin tin, then loosen the edges with a knife and transfer to a wire rack to finish cooling.

See how we calculate recipe costs here. https://www.budgetbytes.com/how-to-calculate-recipe-costs/

Instagram: budgetbytes
Facebook: budgetbytes1
Pinterest: budgetbytes
Twitter: budget_bytes

TIME STAMPS
0:00 Introduction
0:05 Mix together dry ingredients
0:12 Mix together wet ingredients in a separate bowl
0:22 Combine all ingredients & mix well
0:33 Add blueberries & flour mixture to main bowl & stir
0:37 Pour finished batter into muffin tray
0:40 Make crumble topping
0:50 Top muffin batter with crumble topping
0:52 Bake at 375 degrees for 35 mins
0:55 Allow to cool. Serve & Enjoy!

#blueberrymuffins #muffinrecipe #muffins #budgetbytes #blueberry

58 9

YouTube Video VVUxN3ZkVk9aQlZ4VFNEY2xkVUJCbFJnLmtkdmxJSkZyd3VB

Blueberry Muffins

Budget Bytes 894 views 10.23.22 9:00 am