Lemon Ricotta Muffins
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.
Mocha Muffins
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.
Banana Muffins
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.
Cheddar & Sage Biscuits
These Cheddar & Sage Biscuits are full of flavor from the sage, cheddar cheese, and buttermilk. They’re the perfect accompaniment to any hearty meal.
Gluten-Free Profiteroles
Profiteroles are a French pastry made from the same choux pastry as cream puffs, but they’re filled with ice cream instead of cream. Pick your favorite ice cream flavor and top with chocolate ganache!