I often have leftover ricotta cheese when I make dishes like gluten-free baked ziti, and I hate letting it go to waste. Baking with leftover ricotta is my favorite way to use it. Planning multiple recipes with a single ingredient is also a great way to reduce food costs.
Rich, chocolate muffins are easy to make with little fuss, and taste just as good as those from a bakery. The key is buttermilk for a tender crumb. An inexpensive substitute for the buttermilk in this recipe is ½ cup milk + 1½ teaspoons white vinegar. Mix, then let sit for 5 minutes before using. I use Dutch-processed cocoa powder in this recipe, which I buy in bulk at Costco which is currently under $8 for a 25-ounce bag.
Bananas are one of the most inexpensive ingredients you can buy. I like to buy them in bulk so I can have some on hand for eating and then some that get too ripe and are perfect for baking with. This recipe doesn’t call for nuts, which makes these muffins more budget friendly.
When you’re on a gluten-free diet, sometimes you’ve got to get creative when it comes to making gluten-free versions of traditional foods. Like using sweet potato planks as toast or polenta rounds as crostini “bread” or pre-made gluten-free muffins in
Beer Bread Muffins are a buttery, savory muffin with a drop biscuit consistency and flavored with gluten-free beer. They’re wonderful paired with comfort foods like chili, soups, or stews.
Want to spice up that box of gluten-free cornbread mix that’s been sitting in your pantry? Look no further than this delicious Gluten-Free Chile Cheese Corn Muffins recipe. Simple to make and easy to enjoy, these muffins pair