“Thanks for this! It’s exactly what I needed – a great basic recipe and suggestions for how to improvise based on what I’ve got in the fridge. Just had a delicious egg salad sandwich for lunch, and will definitely be coming back to this one!”

Teevee

Easy Egg Salad Recipe

When I was looking around at different egg salad recipes on the internet, they all seemed to be a little too complicated for my busy life. Almost all of them included fresh herbs, one single rib of celery, or other things that I don’t usually keep on hand. So, I made my egg salad as simple and delicious as possible. Just a few simple ingredients that you can keep in your fridge, and nothing fancy. But if you want something fancy, I’ve got ideas for that below, too. 😉

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Easy Egg Salad

This quick and easy egg salad is perfect for busy days or whenever you need a fast, inexpensive, delicious, and filling meal!

Course Lunch

Cuisine American

Total Cost $2.98 RECIPE / $1.49 SERVING

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2 about ¾ cup each

Calories 295kcal

Author Beth Moncel

Ingredients

• 4 large eggs* $2.68
• 3 Tbsp mayonnaise $0.15
• 1 Tbsp dill relish** $0.08
• 1 tsp Dijon mustard $0.02
• 1/4 tsp lemon juice $0.01
• 1/8 tsp salt $0.02
• 1/8 tsp freshly cracked black pepper $0.02

Instructions

• Add the eggs to a saucepot and cover with water. Place a lid on the pot and turn the heat on to high. Bring the water up to a full boil. Once it reaches a boil, turn the heat off and let the eggs sit in the hot water (lid on) for 12 minutes.
• After 12 minutes in the hot water, transfer the eggs to an ice bath or run under cold water until cool. Peel the eggs then chop them into ½-inch pieces.
• Add the chopped egg to a bowl along with the mayonnaise, Dijon, relish, lemon juice, salt, and pepper. Stir to combine, mashing some of the egg yolk into the dressing as you stir.
• Taste the egg salad and adjust the ingredients to your liking. Serve immediately or refrigerate until ready to eat.

See how we calculate recipe costs here.

Video

Notes

*In this recipe, I boil my eggs using my tried-and-tested hard boiled eggs method. The trick is to make sure your water comes to a full boil before turning the heat off and steaming the eggs.

**You can also use your favorite type of relish, but keep in mind the flavor will turn out different.

Nutrition

Serving: 0.75cups | Calories: 295kcal | Carbohydrates: 3g | Protein: 13g | Fat: 25g | Sodium: 531mg | Fiber: 1g

How to Make Egg Salad Step-by-Step Photos

Boil the eggs: Add four large eggs to a pot and cover with water. Place a lid on the pot and turn the heat on to high. Allow the water to come up to a full boil. Once boiling, turn the heat off and let the eggs sit in the hot water (lid on) for 12 minutes.

After 12 minutes, transfer the eggs to an ice bath or run under cold water until cooled. Peel and chop the eggs into ½-inch pieces.

Make the salad: Add the chopped eggs to a bowl along with 3 Tbsp mayonnaise, 1 tsp Dijon mustard, 1 Tbsp dill relish, ¼ tsp lemon juice, and ⅛ tsp each of salt and pepper.

Stir all of the ingredients together until well combined, mashing some of the yolks into the dressing as you stir. Taste and adjust the seasonings to your liking.

Serving Suggestions

I love a classic egg salad sandwich (either on toast or a croissant with lettuce), but you can also serve this salad with crackers for scooping, in lettuce cups, on avocado toast, or even in an avocado half! I also think it’s delicious served up wrap-style in a tortilla (or our cottage cheese wraps for a lower-carb option) with lettuce or as a salad topper over a bed of greens.

how to store

More Easy Egg Recipes

Poached Eggs

Deviled Eggs

$1.73 recipe / $0.29 serving

Scrambled Eggs

$0.83 recipe / $0.41 serving

Baked Eggs

$3.40 recipe / $0.85 serving

The post Easy Egg Salad appeared first on Budget Bytes.

Easy Recipe for Cabbage Casserole

I’m a texture person. Anything mushy without any variation in texture just generally isn’t my thing. So, naturally, I love cabbage any way you prepare it; it’s amazing raw (in fact, it’s my veggie of choice for dipping in my white bean hummus!), it’s incredible cooked down (like in colcannon), and I LOVE it baked like it is here in this super easy, ultra-affordable cabbage casserole. The cabbage becomes tender with a slight bite, the buttery Ritz cracker topping adds crunch, and the rich cream sauce ties it all together with melty sharp cheddar for that extra cozy touch.

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Cabbage Casserole Recipe

This easy Cabbage Casserole recipe is a easy and delicious side that comes together in under an hour with simple ingredients. Perfect for any occasion!

Course Side Dish

Cuisine American

Total Cost ($9.47 recipe / $0.78 serving)

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 12 servings (about 1 cup each)

Calories 220kcal

Author Jess Rice

Equipment

• 9×13'' Casserole Dish

Ingredients

• 1 small head cabbage, chopped into bite-size pieces* $3.03
• 1 large yellow onion, diced (about 1.5 cups) $1.40
• 8 oz block sharp cheddar, grated (reserve 1/4 cup to sprinkle on top!) $2.24
• 2 Tbsp fresh parsley, minced $0.13
• 1 stick salted butter (½ a cup) $0.99
• ¼ cup heavy cream $0.35
• 1 cup vegetable broth** $0.09
• 2 tsp garlic powder $0.10
• 1 tsp onion powder $0.05
• 1 ½ tsp salt $0.02
• ½ tsp freshly cracked black pepper $0.11
• 1 tsp crushed red pepper flakes $0.10
• 2 sleeves of Ritz crackers, crushed (about ½ a cup) $0.86

Instructions

• Preheat your oven to 350°F. Chop the cabbage into bite-sized pieces, removing the stem and inner core.
• Dice the onion and shred the cheddar cheese.
• Add the cabbage, diced onion, fresh parsley, and all but ¼ cup shredded cheese in a greased 9×13” casserole dish.
• Gently toss them together to combine.
• Melt the butter over medium heat, whisking in the heavy cream, vegetable broth, garlic powder, onion powder, salt, black pepper, and crushed red pepper flakes. Simmer on low heat, whisking often, until foamy and cooked down by about 1/4.
• Pour the seasoned cream mixture over the top of the vegetables in the casserole dish.
• Top with the crushed Ritz crackers and remaining cheddar cheese.
• Bake in the preheated oven at 350°F for 45 min.

See how we calculate recipe costs here.

Notes

*About 2 lbs of cabbage.

**We use Better Than Bouillon to make our broths at Budget Bytes to keep ingredient costs low.

Nutrition

Serving: 1serving | Calories: 220kcal | Carbohydrates: 11g | Protein: 6g | Fat: 18g | Sodium: 632mg | Fiber: 2g

how to make Cabbage Casserole step-by-step photos

Preheat your oven to 350°F and gather all of the ingredients.

Prep your ingredients: Chop one small head of cabbage (about 2 lbs.) into bite-sized pieces. Be sure to remove the tough stem and inner core.

Dice one large yellow onion into small pieces and shred an 8 oz block of sharp cheddar cheese.

Assemble the filling: Place the chopped cabbage, diced onion, 2 Tbsp minced fresh parsley, and all but 1/4 cup of the shredded cheese (set aside the reserved 1/4 cup shredded cheese for now) into a 9×13” casserole dish.

Toss everything together gently until well combined.

Make the creamy sauce: Over medium heat, melt 1 stick salted butter and whisk in the ¼ cup heavy cream, 1 cup vegetable broth, 2 tsp garlic powder, 1 tsp onion powder, 1 ½ tsp salt, ½ tsp black pepper, and 1 tsp crushed red pepper flakes. Reduce the heat to low and simmer, whisking often, until the mixture looks foamy and cooks down by about 1/4.

Make the casserole: Pour the seasoned cream and broth mixture over the veggies in your casserole dish.

Top with ½ cup crushed Ritz crackers, sprinkling them evenly over top.

Then, finish your homemade cabbage casserole off with the reserved 1/4 cup of shredded cheddar cheese.

Bake: Place the casserole dish into your preheated oven and bake at 350°F for 45 min. Serve and enjoy!

Serving Suggestions

I went with air fryer chicken drumsticks in the pictures here because they’re quick, crispy, and juicy—just the perfect match for this casserole. It also pairs wonderfully with grilled chicken breast or baked ham (especially for Easter!) Or, if you’re serving BBQ of any kind, this casserole makes the ideal creamy side to balance out all that smoky goodness!

Storage & Reheating

This creamy cabbage casserole makes great leftovers. Once cooled, store them in an airtight container for 3-4 days. You can also freeze this dish for up to 3 months, but do keep in mind cream-based sauces can separate once thawed. The cabbage and cracker crust will also become much softer. Reheat any leftovers in the microwave or in the oven at 350°F until heated through. Be sure to thaw any frozen cabbage casserole in the fridge overnight before reheating for the best results!

More Easy Cabbage Recipes

Cabbage Steaks

$3.60 servings / $0.90 recipe

Grilled Cabbage

$3.74 recipe / $0.62 serving

Fried Cabbage

$3.39 recipe / $0.85 serving

Cabbage Rolls

$19.21 recipe / $2.40 serving

The post Cabbage Casserole appeared first on Budget Bytes.

bakery-style lemon blueberry muffins

I’ve made my fair share of muffins over the years, and I’ve got my base recipe down to a tee. It’s light, fluffy, and always turns out perfectly moist—no dry, crumbly muffins here! From there, I’ve been experimenting with different mix-ins. I love my apple cinnamon muffins (a must-try if you love warm, cozy flavors), but these homemade lemon blueberry muffins have definitely taken the top spot on my list. They’re bright and fresh and so incredibly easy to make! This means I can skip the coffee shop line and whip up a batch at home whenever the craving strikes. Budget-friendly AND delicious? Yes, please!

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Lemon Blueberry Muffins Recipe

This easy Lemon Blueberry Muffins recipe is made with juicy blueberries and is topped with a sweet lemon glaze. These bakery-worthy treats are a MUST-TRY!

Course Breakfast, Dessert

Cuisine American

Total Cost ($7.00 recipe / $0.70 serving)

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 10 muffins

Calories 305kcal

Author Marsha McDougal

Equipment

• Muffin Pan
• Hand Mixer

Ingredients

• 2 lemons $1.16
• 1 ¾ cup all-purpose flour $0.36
• 1 tsp baking powder $0.06
• 1 tsp baking soda $0.04
• ½ tsp salt $0.02
• ¼ tsp cinnamon $0.03
• 1 cup granulated sugar $0.40
• 4 tbsp salted butter, melted $0.49
• 2 Tbsp cooking oil $0.08
• ½ cup plain yogurt, room temperature $0.62
• 2 large eggs, room temperature $0.74
• 1 ½ tsp vanilla extract $0.95
• 1 cup blueberries $1.50

Glaze (optional)

• 1 cup powdered sugar $0.55
• 2 Tbsp lemon juice $0.00
• 1 tsp lemon zest $0.00

Instructions

• Preheat the oven to 350°F. Wash, zest and juice the lemons. Set the lemon zest and the lemon juice to the side.
• In a large bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, and cinnamon) until well combined.
• In a separate bowl, combine the sugar, melted butter, and oil. Use a hand mixer to beat the ingredients together until combined. Now add the room temperature yogurt, room temperature eggs, vanilla extract, 2 Tbsp of lemon juice, and 2 tsp of lemon zest. Blend together using the mixer to combine.
• Pour the wet ingredients into the same bowl as the dry ingredients. Stir both together until just combined. Be careful not to overmix at this point.
• Add the blueberries to the bowl and fold them into the batter until just combined.
• Divide the batter between ten or twelve greased or lined muffin wells.
• Bake the muffins for 25 minutes or until golden brown and a toothpick inserted into the middle comes out clean. Allow the muffins to cool for about 5 minutes, then carefully loosen the edges with a knife and transfer the muffins to a wire rack to finish cooling.
• While the muffins are cooling, make the glaze. In a small bowl combine the powdered sugar, 2 Tbsp of lemon juice, and 1 tsp of lemon zest. Drizzle the glaze over the muffins once they're fully cooled. Enjoy!

See how we calculate recipe costs here.

Notes

• Fresh blueberries are my preferred choice, but you can also use frozen blueberries. No need to thaw them first! 
• Be sure to use room temperature eggs and yogurt. Room temperature ingredients will help the batter come together smoothly and evenly.
• Don’t overmix the batter. Overmixing will cause the muffins to become dense instead of light and fluffy. Mix the dry and wet ingredients together until they are just barely combined and there are no traces of dry flour left in the bowl.

Nutrition

Serving: 1muffin | Calories: 305kcal | Carbohydrates: 54g | Protein: 4g | Fat: 9g | Sodium: 324mg | Fiber: 2g

how to make Lemon Blueberry Muffins step-by-step photos

Gather all of your ingredients.

Prep the lemons: Preheat your oven to 350°F. Thoroughly wash, zest, and juice 2 lemons. Place the lemon zest and juice to one side for now.

Mix dry ingredients: Add 1 ¾ cup flour, 1 tsp baking powder, 1 tsp baking soda, ½ tsp salt, and ¼ tsp cinnamon to a large mixing bowl. Whisk together until well combined.

Beat in a separate bowl: In a different bowl, add 1 cup granulated sugar, 4 tbsp melted salted butter, and 2 Tbsp cooking oil. Beat these ingredients together using a hand mixer until combined.

Combine: Now add ½ cup room temperature yogurt, 2 large room temperature eggs, 1 ½ tsp vanilla extract, 2 Tbsp of lemon juice, and 2 tsp of lemon zest. Use your hand mixer to combine everything together.

Mix wet and dry ingredients together: Pour your wet ingredients into the bowl of dry ingredients. Mix until just combined with no traces of flour left in the batter. Be careful not to overmix the batter.

Add blueberries: Fold 1 cup of fresh blueberries into the batter until just combined. Folding in the blueberries gently will help prevent them from breaking and avoid overmixing the batter.

Put in muffin tin: Evenly divide the batter between ten (or twelve) well-greased or lined muffin wells.

Bake: Bake your lemon blueberry muffins for 25 minutes, or until they’re golden brown on top and a toothpick inserted into the center comes out clean. Let them cool in the muffin pan for about 5 minutes before carefully loosening the edges with a knife. Transfer the muffins to a wire rack to finish cooling.

Make the glaze: While you wait for the muffins to cool, you can make the glaze (this is optional, but recommended!). Pour 1 cup of powdered sugar into a small bowl.

Add 2 Tbsp of lemon juice and 1 tsp of lemon zest to the powdered sugar and combine.

Top the muffins: Drizzle the glaze over your freshly baked blueberry lemon muffins. Enjoy!

Storage Instructions

These lemon and blueberry muffins store really well, and my family loves snacking on them throughout the week. Once cooled and glazed, pop them into an airtight container and keep them in the fridge for 4-5 days. Want to save some for later? They freeze great for up to 3 months—just be sure to freeze them without the glaze. You can let them thaw at room temperature, but if you’re like me and can’t wait, pop them in the microwave for 30 seconds for a quick thaw and warm-up. Add the glaze after thawing, if desired.

More Easy Muffin Recipes

Zucchini Muffins

$3.53 recipe / $0.44 each

Chocolate Banana Muffins

$3.97 recipe / $0.33 serving

Carrot Cake Muffins

$4.55 recipe / $0.45 each

Pumpkin Muffins

$5.43 recipe / $0.45 each

The post Lemon Blueberry Muffins appeared first on Budget Bytes.

“Delish soup. I had a lot of carrots that I needed to work through so I made a double and half sized batch. Absurd amount of soup, really, but I’ve frozen it into single portions and I’m looking forward to making my way through it all this winter season.”

MARLEY

I just love the extra flavor roasted carrots add to this homemade carrot soup. Roasting brings out their natural sweetness and adds a deep, caramelized richness that makes this soup taste like it came from a fancy restaurant…but for just a fraction of the price. Seriously, why grab a can of bland, watered-down soup when you can make a whole pot of this velvety, flavor-packed goodness for less? And because this soup is so incredibly easy to make, I urge you to make a double-batch and freeze the rest for later!

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Carrot Soup

This rich and creamy carrot soup recipe features sweet roasted carrots, warm ginger, and nutty brown butter for an out-of-this-world flavor!

Course Dinner, Lunch

Cuisine American

Total Cost $4.71 recipe / $1.03 serving

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 4 2 cups each

Calories 504kcal

Author Monti Carlo

Equipment

• Dutch Oven
• Enamelware Sheet Pan
• Parchment Paper

Ingredients

• 2 lbs. carrots $1.96
• 2 Tbsp olive oil $0.24
• 1/2 tsp salt $0.03
• 4 Tbsp salted butter $0.50
• 1 yellow onion $0.70
• 1 tsp thyme $0.10
• 3 cups water $0.00
• 3 cups chicken broth $0.27
• 1 cup heavy cream $1.42
• 2 tsp fresh ginger $0.24
• 2 sprigs Italian parsley (optional) $0.10
• 4 Tbsp sour cream (optional) $0.25

Instructions

• Preheat the oven to 400°F. Clean the carrots and cut them into 1/4 inch rounds. Add them to a sheet pan, then drizzle with olive oil and salt. Roast the carrots at 400°F for about 35 minutes until they have softened and begun to caramelize.
• While the carrots roast, dice the onions. Add the butter to a large Dutch oven and cook over medium heat until it foams and the milk solids start to brown. Turn off the heat, add the thyme and cook for one minute, to infuse the butter.
• Turn the heat to medium and cook the onions in the browned butter until the onions are translucent, about two minutes.
• Add the chicken broth, heavy cream, ginger, and water. Cover and leave the lid slightly ajar. Simmer until carrots are done. Do not boil, as the cream will curdle.
• When the carrots have begun to caramelize, take them out of the oven.
• Add the carrots to the chicken broth. Cook uncovered until carrots easily fall apart when pressed by a fork. There is no exact time for this, but it will be anywhere from 30 to 40 minutes, depending on the age of the carrots, how thick you cut them, how long you roasted them, and the cook temp of your soup.
• Add soup to a blender, Take the center cap off of your blender lid and cover with a towel. Blend in two batches and puree.
• Season with salt and pepper to taste, and serve. Garnish with a dollop of sour cream and a few leaves of Italian parsley

See how we calculate recipe costs here.

Nutrition

Serving: 2cups | Calories: 504kcal | Carbohydrates: 28g | Protein: 6g | Fat: 43g | Sodium: 1221mg | Fiber: 7g

How to Make Carrot Soup—Step by Step Photos

Preheat your oven to 400°F. Peel the 2 pounds of carrots and cut them into 1/4 inch rounds. Drizzle with 2 tablespoons olive oil and 1/2 teaspoon of salt. Roast the carrots at 400°F for about 35 minutes until they have softened and caramelized.

While the carrots roast, dice the onion. Add 4 tablespoons of salted butter to a Dutch oven and cook over medium heat until it foams and the milk solids start to brown. Stir in 1 teaspoon of thyme and let it cook for a minute.

Add the diced onion to the browned butter and thyme. Cook the onion until they are translucent, about two minutes.

Add 3 cups of chicken broth, 1 cup of heavy cream, 2 teaspoons of ginger, and 3 cups of water. Scrape up any brown bits stuck to the bottom of the pot. Add the ginger. Cover and simmer with the lid on until the carrots are ready. It’s important that you not boil the soup, as the cream will curdle.

Once the carrots have started to caramelize, take them out of the oven.

Add the roasted carrots to the chicken broth mixture. Simmer until they soften so much they fall apart easily when pressed by a fork. There is no exact time for this, but it will be anywhere from 30 to 40 minutes, depending on the age of the carrots, how thick you cut them, how long you roasted them, and whether you simmer or boil your soup.

Before blending the soup, remove the center cap off of your lid and cover the hole with a kitchen towel. This prevents steam from building up and blowing the lid off your blender. Add half of the soup to the blender and puree. Repeat.

Season to taste with salt and pepper. If you’d like to garnish your soup, try it with a dollop of sour cream, some Italian parsley, and black pepper.

Serving Suggestions

This carrot soup recipe is very filling on its own, but nothing beats a side of homemade no-knead bread to dip in. Grilled cheese is also a must-have soup accompaniment, and our air fryer grilled cheese recipe is quick to throw together after blending the soup. Or, I sometimes like to serve it with a salad to cut through the creaminess, and the dressings in our kale chicken salad or shaved Brussels sprouts salad do just that. I also think this soup is a show-stopping (but budget-friendly) appetizer for the holidays, family gatherings, or dinner parties!

How to Store and Reheat

This homemade carrot soup will stay good in the refrigerator for about five days or frozen for up to three months. I freeze the soup in individual portions so I can thaw as much as needed at one time. Thaw it in the refrigerator overnight and reheat in a pot over low heat, or pop the individual portion into a microwave straight from the freezer—cover to avoid splatter, and cook until it’s steaming.

More Creamy Soup Recipes

Ham and Potato Soup

$11.24 recipe / $1.40 serving

Chicken Pot Pie Soup

$10.19 recipe / $1.69 serving

Creamy Tortellini Soup

$10.69 recipe / $1.34 serving

Creamy Mushroom Soup

$6.82 recipe / $1.71 serving

The post Carrot Soup appeared first on Budget Bytes.

“Made this for Christmas and it was delicious! Thank you!”

Amy

Make it Ahead of Time!

You can make this recipe up to a day ahead of time. Follow every step, but only bake them for 45 minutes. Under-baking the potatoes means when you warm them up the next day, they won’t transform into mush. Cool the potatoes, place plastic wrap or parchment paper right on the surface, wrap the dish well with plastic or foil, and refrigerate. About an hour before you want to serve them, unwrap and bring them to room temperature on the counter, about 20 minutes. Then bake the uncovered dish until a fork inserted into the potatoes meets zero resistance, about 20 minutes. Make sure to rest them for 15 to 20 minutes before serving, so the sauce has a chance to firm up.

How To Store and Reheat

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Scalloped Potatoes

These rich and creamy scalloped potatoes are the perfect comfort food side dish to pair with your holiday meal or any weeknight dinner!

Course Dinner

Cuisine American

Total Cost $5.26 recipe / $0.58 serving

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 9 cups

Calories 223kcal

Author Monti Carlo

Equipment

• Glass Casserole Dish

Ingredients

• 3 lbs Yukon gold potatoes (6 to 8 medium potatoes)* $3.59
• 6 1/2 tsp salt, divided $0.18
• 5 Tbsp salted butter* $0.70
• 5 Tbsp All-purpose flour* $0.04
• 2 cups milk* $0.50
• 1 cup chicken broth* $0.16
• 1/4 tsp black pepper, freshly ground $0.01
• 1/4 tsp onion powder $0.03
• 1/4 tsp garlic powder $0.03
• 1 pinch nutmeg $0.01
• 1 pinch cayenne pepper $0.01

Instructions

• Place a rack in the center of your oven and preheat to 350°F. Grease a 9×9 casserole dish. Fill a large pot with a gallon of water and add 6 teaspoons (2 tablespoons) of salt. Peel and slice potatoes 1/4 inch thick, add to the salted water, and boil for five minutes. Strain the potatoes.
• Mix the milk and chicken stock in a microwave-safe dish and warm the liquid until it's barely steaming. Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, constantly stirring, until the paste begins to bubble.
• Add the hot milk and chicken stock mixture, stirring as the sauce thickens. Bring it to a boil.
• Add the remaining 1/2 teaspoon of salt, black pepper, garlic powder, onion powder, nutmeg, and cayenne pepper. Lower the heat, and cook the milk sauce for two minutes more. Remove from the heat.
• Layer half of the potatoes in the pan and cover with half of the sauce.
• Repeat the layering process for the final layer.
• Spread the sauce on top of the potatoes in an even layer, from edge to edge. Cover the dish with aluminum and bake for 30 minutes.
• Remove the aluminum and bake for an additional 30 minutes, or until the potatoes are bubbly and golden brown and a knife inserted into the potatoes meets no resistance. Cool for 15 minutes before serving.

See how we calculate recipe costs here.

Notes

*Substitute Yukon Gold potatoes with red potatoes or russet potatoes.

*Substitute butter with cooking oil or vegan butter.

*If you can’t do flour, add the milk to the pan and warm it while you dissolve 2 tablespoons of cornstarch in the chicken stock. Next, add the chicken stock to the milk and bring it to a boil for one minute as you stir constantly. Then add the seasonings.

*Use whole milk, as the less fat you have in the dairy, the more likely the sauce will break or become grainy. If you prefer a dairy-free sauce, substitute the milk with full-fat coconut milk.

* Substitute chicken stock with vegetable broth if you prefer.

Nutrition

Serving: 1cup | Calories: 223kcal | Carbohydrates: 32g | Protein: 6g | Fat: 8g | Sodium: 1856mg | Fiber: 3g

How to Make Scalloped Potatoes – Step by Step Photos

Preheat your oven to 350°F and place a rack in the center. Grease a 9×9 casserole dish or any 2-quart baking dish well. Next, fill a large pot with a gallon of water and add 6 teaspoons (2 tablespoons) of salt. Peel and slice 3 lbs potatoes to 1/4-inch thick rounds (try to make them as evenly sized as possible!), and then add them to the salted water to stop them from turning browning. Bring the potatoes to a boil and blanch for 5 minutes before taking them off the heat and straining.

Combine 2 cups milk and 1 cup chicken stock in a microwave-safe container. Place it in the microwave and heat for 1 minute, or until it’s barely steaming. Melt 5 tablespoons of butter in a heavy-bottomed saucepan, then add 5 tablespoons of flour. Cook, constantly stirring to make a paste, until the paste bubbles but does not brown, about 2 minutes.

Pour the microwaved hot milk and chicken broth mixture into the pan with the roux. Stir everything together as it thickens and bring it to a boil.

Add the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, a pinch of nutmeg, and a pinch of cayenne pepper to the sauce. Lower the heat, and cook for two minutes more. Keep stirring constantly to prevent burning. Remove from the heat.

Pat the drained potatoes dry before layering half in the casserole dish. Top with half of the milk sauce.

Add the final layer of potatoes to the casserole dish and top with the remaining sauce.

Distribute the sauce evenly over the top of the potatoes, making sure they are covered edge to edge. Cover the casserole dish with aluminum foil and bake for 30 minutes. Covering them helps trap steam, so the potatoes cook evenly.

Remove the foil and bake for an additional 30 minutes, or until the potatoes are bubbly and golden brown and you can easily insert a knife into the potatoes with no resistance. To create more patches of golden brown (for photography purposes), I sprinkled a teaspoon of shredded mozzarella over the center of the dish, 10 minutes before I pulled it from the oven. Allow the potatoes to cool for at least 15 minutes before serving. It’s optional, but I like to garnish the dish with a tablespoon of chopped Italian parsley. Get ready to start collecting compliments! This recipe is a win!

More Easy Potato Recipes

Mashed Potatoes

$2.29 recipe / $0.45 serving

Oven Roasted Potatoes

$2.37 recipe / $0.59 serving

Creamy Potato Soup

$6.16 recipe / $1.02 serving

Oven Baked Steak Fries

$1.05 recipe / $0.53 serving

This Scalloped Potatoes recipe was originally published 4/21/23. It was updated and republished 12/20/24.

The post Scalloped Potatoes appeared first on Budget Bytes.

What Is Ham and Potato Casserole?

If you love ham and potato soup, you’re going to LOVE this easy casserole. I take ingredients found in any good potato casserole recipe, like diced potatoes, cheddar cheese, and garlic, and add in chunks of savory ham and a creamy homemade sauce. Everything is seasoned to perfection and baked until bubbly and golden brown on top. It’s the ultimate comfort food!

Can I use Leftover Ham?

Yes, this recipe for ham and potato casserole is great for using up leftover deli ham or baked ham from a holiday dinner! I’d slice up the leftover ham into small pieces and use them in place of the ham steak called for in my recipe. And because it’s already cooked, there’s no need to brown it in a skillet first (unless you want that extra layer of flavor!).

Serving Suggestions

Make it Ahead!

One thing I love most about this ham and potato cheese casserole is that it can be made ahead of time. I sometimes prep everything and assemble the casserole, but instead of baking it right away, I let it cool, then cover and refrigerate for up to 24 hours. This is a time saver on busy mornings or if you’re hosting brunch! When I’m ready to bake it, I let the casserole rest on my kitchen counter as the oven preheats and then add a few extra minutes to the baking time. It’s ready when the cheese is melted and it’s bubbling around the edges. Easy peasy!

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Ham and Potato Casserole Recipe

This Ham and Potato Casserole is insanely delicious and absolutely perfect when you want something a little extra special for breakfast or brunch!

Course Breakfast

Cuisine American

Total Cost $8.46 recipe / $1.41 serving

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings (1 cup each)

Calories 356kcal

Author Marsha McDougal

Equipment

• 9×13 Baking Dish

Ingredients

• 2 lbs. Yukon gold potatoes $2.40
• 8 oz. ham steak $2.79
• 1 Tbsp cooking oil $0.04
• 2 Tbsp salted butter $0.28
• 1 small yellow onion, diced $0.39
• 2 cloves of garlic, minced $0.16
• 3 Tbsp all-purpose flour $0.06
• ½ cup chicken broth $0.08
• 1 ½ cup whole milk $0.51
• 1 ½ tsp salt, divided $0.08
• ¼ tsp freshly cracked black pepper $0.02
• ¼ tsp garlic powder $0.05
• ½ tsp Tony Chachere’s Creole seasoning $0.05
• 1 cup shredded sharp cheddar cheese, divided $1.25
• 2 green onions, sliced $0.30

Instructions

• Preheat the oven to 375°F. Wash, peel, and dice the potatoes. Add the potatoes to a large pot. Cover with water and add 1 tsp salt. Cover the pot and bring the water to a boil over high heat. Once boiling, reduce the heat to medium-high and allow the potatoes to par-boil for 4 minutes.*
• While the potatoes are boiling, dice the ham into small pieces.
• Once the potatoes have par-boiled for 4 minutes, drain them in a colander.
• After the potatoes have drained, add them to a lightly buttered 9×13-inch baking dish.
• Now add the cooking oil to a large nonstick skillet over medium heat. Add the diced ham to the skillet and cook, stirring often, until the ham has browned.
• Remove the ham from the skillet and add it to the baking dish with the potatoes.
• In the same skillet, add the butter, diced onion, and minced garlic cloves. Sauté for 2-3 minutes or until the onion is translucent.
• Sprinkle the flour into the skillet with the onion and garlic. Stir and allow the flour to cook for about 2 minutes.
• Now, slowly stir in the chicken broth and milk. Then season the sauce with ½ tsp salt, black pepper, garlic powder, and Creole seasoning. Stir well to fully dissolve the flour. The flour will start to thicken the sauce when it returns to a simmer.
• Add ¼ cup of shredded sharp cheddar cheese to the skillet and stir until the cheese is melted and the sauce is smooth.
• Pour the sauce over the potatoes and ham in the baking dish. Carefully mix everything together.
• Now sprinkle the remaining ¾ cup of cheddar cheese on top.
• Bake the casserole in the preheated oven for 25-30 minutes or until bubbly around the edges and the cheese is melted. Top with sliced green onions and enjoy!

See how we calculate recipe costs here.

Notes

*Make sure you set a timer and drain the potatoes as soon as the time is up to prevent them from over-cooking.

Nutrition

Serving: 1serving (1 cup each) | Calories: 356kcal | Carbohydrates: 35g | Protein: 18g | Fat: 16g | Sodium: 1321mg | Fiber: 4g

how to make Ham and Potato Casserole – step by step photos

Preheat the oven to 375°F. Wash, peel, and dice 2 lbs. Yukon gold potatoes. Add the potatoes to a large pot. Cover with water and add 1 tsp salt. Cover the pot and bring the water to a boil over high heat. Once boiling, reduce the heat to medium-high and allow the potatoes to par-boil for 4 minutes.*

While the potatoes are boiling, dice 8 oz. ham steak into small pieces.

Once the potatoes have par-boiled for 4 minutes, drain them in a colander.

After the potatoes have drained, add them to a lightly buttered 9×13-inch baking dish.

Now add 1 Tbsp cooking oil to a large nonstick skillet over medium heat. Add the diced ham to the skillet and cook, stirring often, until the ham has browned.

Remove the ham from the skillet and add it to the baking dish with the potatoes.

In the same skillet, add 2 Tbsp salted butter, 1 small diced yellow onion, and 2 cloves minced garlic cloves. Sauté for 2-3 minutes or until the onion is translucent.

Sprinkle 3 Tbsp flour into the skillet with the onion and garlic. Stir and allow the flour to cook for about 2 minutes.

Now, slowly stir in ½ cup chicken broth and 1 ½ cup whole milk. Then season the sauce with ½ tsp salt, ¼ tsp black pepper, ¼ tsp garlic powder, and ½ tsp Creole seasoning. Stir well to fully dissolve the flour. The flour will start to thicken the sauce when it returns to a simmer.

Add ¼ cup of shredded sharp cheddar cheese to the skillet and stir until the cheese is melted and the sauce is smooth.

Pour the sauce over the potatoes and ham in the baking dish. Carefully mix everything together.

Now sprinkle the remaining ¾ cup of cheddar cheese on top.

Bake the casserole in the preheated oven for 25-30 minutes or until bubbly around the edges and the cheese is melted. Top with 2 sliced green onions and enjoy!

I hope your family loves this potato and ham casserole just as much as mine does! It’s comforting, creamy, and super simple to make!

More Potato Casserole Recipes

Mashed Potato Casserole

$7.94 recipe / $0.52 serving

Scalloped Potatoes

$5.26 recipe / $0.58 serving

Potato Casserole

$9.06 recipe / $0.90 serving

Sweet Potato Casserole

$5.94 recipe / $0.74 serving

The post Ham and Potato Casserole appeared first on Budget Bytes.

Making The Strawberry Puree

The fresh strawberry puree is a key ingredient in this cake. I tested this recipe by just adding pureed strawberries straight from the food processor; then a second test by reducing the strawberries in a saucepan with a little sugar over medium heat. The strawberry reduction was the winner! It removes a lot of the extra liquid and adds a more concentrated strawberry flavor to the cake. And it tastes ahh-mazing in the homemade strawberry frosting!

Strawberry Cream Cheese Frosting

The strawberry frosting on this cake is my absolute favorite part! The intense strawberry flavor from the reduced strawberries, mixed with the cream cheese and powdered sugar is just heavenly. And if you’ve never made your own homemade cake frosting, then you’ll be surprised by just how easy it is to make. It only requires a few ingredients and it tastes wayyy better than store-bought icing.

How to Store Strawberry Cake

You can easily store any leftover strawberry sheet cake in an airtight container in the refrigerator for up to 4 days, or you can freeze it for longer storage. To freeze, wrap the cake slices in a double layer of plastic wrap and foil, then freeze for 2-3 months. To thaw, simply let the cake come to room temperature for about 30 minutes then enjoy!

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Strawberry Sheet Cake

This Strawberry Sheet Cake is fluffy, moist, and made with fresh strawberries and a simply irresistible strawberry cream cheese frosting. Perfect for any occasion!

Course Dessert

Cuisine American

Total Cost $11.72 recipe / $0.78 serving

Prep Time 25 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 15 slices

Calories 526kcal

Author Marsha McDougal

Equipment

• Food Processor
• Hand Mixer

Ingredients

Strawberry Puree

• 1 lb. fresh strawberries $2.50
• 2 Tbsp granulated sugar $0.05
• pinch of salt $0.02

Cake

• 2 3/4 cup all-purpose flour $0.60
• 2 tsp baking powder $0.12
• 1/2 tsp baking soda $0.02
• 1/2 tsp salt $0.02
• 1 1/2 cups granulated sugar $0.60
• 3/4 cup vegetable oil $0.45
• 4 large eggs $0.66
• 2 tsp vanilla extract $1.00
• 3 oz. strawberry gelatin $1.00
• 3/4 cup strawberry puree $0.00
• 1 cup whole milk $0.20

Strawberry Frosting

• 8 oz. cream cheese, softened $1.89
• 1/2 cup salted butter, softened $1.07
• 3 cups powdered sugar $1.02
• 1 tsp vanilla extract $0.50
• 1/4 cup strawberry puree $0.00

Instructions

• Preheat the oven to 350°F and start by making the strawberry puree. Wash, remove the stems, and quarter the strawberries. Add the strawberries to a food processor and pulse for several seconds until the strawberries have broken down into a puree.
• Add the pureed strawberries along with 2 Tbsp of sugar and a pinch of salt to a small pot over medium-low heat. Simmer the strawberries for 20-25 minutes, stirring occasionally, until the strawberry puree has reduced by about half. You should end up with 1 cup of reduced strawberry puree. Transfer the reduced strawberry puree to a bowl and allow it to cool.
• While the strawberries are simmering, in a large bowl whisk together the dry ingredients (all-purpose flour, baking powder, baking soda, and salt).
• In a separate large bowl, whisk together the granulated sugar, vegetable oil, eggs (2 at a time) and vanilla extract until well combined.
• Now add in the strawberry gelatin and ¾ cups of the strawberry puree. Stir together until combined (save the rest of the strawberry puree for the frosting).
• Next add the dry ingredients to the same bowl as the wet ingredients and pour in the milk. Stir together until just combined. Be careful not to overmix at this point.
• Pour the batter into a greased 9×13” baking dish and bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
• Remove the cake from the oven and allow it to cool completely at room temperature before frosting.
• To make the frosting, combine the cream cheese and salted butter in a large bowl using a handheld mixer until smooth. Then add the powdered sugar (1 cup at a time), vanilla extract, and ¼ cup of the strawberry puree. Blend together until creamy and smooth.
• Once the cake has cooled, spread the fresh strawberry frosting on top. Feel free to garnish with extra fresh strawberries (optional) and enjoy!

See how we calculate recipe costs here.

Notes

*Make sure your cream cheese and butter are softened at room temperature before mixing them together.

Nutrition

Serving: 1slice | Calories: 526kcal | Carbohydrates: 72g | Protein: 6g | Fat: 24g | Sodium: 339mg | Fiber: 1g

How to Make Strawberry Sheet Cake – Step by Step Photos

Preheat the oven to 350°F. Next wash, remove the stems, and quarter 1 lb. strawberries. Add the strawberries to a food processor and pulse for several seconds until the strawberries have broken down into a puree.

Add the pureed strawberries, 2 Tbsp of sugar and a pinch of salt to a small pot over medium-low heat. Simmer the strawberries for 20-25 minutes, stirring occasionally, until the strawberry puree has reduced by about half. You should end up with 1 cup of reduced strawberry puree.

Transfer the reduced strawberry puree to a bowl and allow it to cool.

While the strawberries are simmering, in a large bowl whisk together 2 3/4 cup all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.

In a separate large bowl, whisk together 1 1/2 cups granulated sugar, 3/4 cup vegetable oil, 4 large eggs (2 at a time) and 2 tsp vanilla extract until well combined.

Now add in 3 oz. strawberry gelatin and ¾ cups of the reduced strawberry puree. Stir together until combined (save the rest of the strawberry puree for the frosting).

Next add the dry ingredients to the same bowl as the wet ingredients.

Then pour in 1 cup of milk. Stir together until just combined and there are no traces of dry flour left in the bowl. Be careful not to overmix at this point.

Pour the batter into a butter greased 9×13” baking dish and bake in the preheated oven for 40-43 minutes or until a toothpick inserted into the center comes out clean. You can also line your baking dish with parchment paper if you prefer.

Remove the cake from the oven and allow it to cool completely at room temperature before frosting.

To make the frosting, first combine 8 oz. softened cream cheese and 1/2 cup softened salted butter in a large bowl using a handheld mixer until smooth. Then add 3 cups of powdered sugar (1 cup at a time), 1 tsp vanilla extract, and ¼ cup of the strawberry puree.

Blend together with the hand mixer until creamy and smooth.

Once the cake has cooled, spread the fresh strawberry frosting on top.

Feel free to garnish with extra fresh strawberries (optional) and enjoy with a glass of milk or some vanilla ice cream. Serve this delicious strawberry cake at your next potluck, holiday, or family gathering!

More Delicious Cake Recipes

Banana Cake

$10.80 recipe / $0.72 serving

Hummingbird Cake

$15.67 recipe / $1.31 serving

Texas Sheet Cake

$11.27 recipe / $0.75 serving

“Do Nothing” Cake

$9.31 recipe / $0.62 serving

The post Strawberry Sheet Cake appeared first on Budget Bytes.

What Else Can I Add to Air Fryer Asparagus?

I love the simplicity of salt, pepper, and garlic powder, but feel free to get creative. Try:

• Cajun Seasoning
• Ranch Seasoning
• Garlic Herb Seasoning
• Parmesan cheese
• Lemon zest

What to Serve with Air Fryer ASparagus

This crispy asparagus goes so well with simple, wholesome meals like Parmesan Risotto, Chicken Cordon Bleu, or Honey Sriracha Tofu.

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Air Fryer Asparagus

This Air Fryer Asparagus might be the easiest recipe I've ever developed. It takes less than 10 minutes from start to finish and is so good!

Course Side Dish

Cuisine American

Total Cost $4.07 recipe / $1.02 serving

Prep Time 5 minutes minutes

Cook Time 3 minutes minutes

Total Time 8 minutes minutes

Servings 4 (about 5 stalks each)

Calories 41kcal

Author Jess Rice

Equipment

• Air Fryer

Ingredients

• 1 bunch asparagus (1 lb.) $2.99
• 1 tsp olive oil $0.06
• 1/2 tsp garlic powder $0.06
• 1/2 tsp sea salt $0.05
• 1/2 tsp ground black pepper $0.12
• 1 lemon, to juice and zest (optional) $0.79

Instructions

• Cut off the woody ends of asparagus and preheat your air fryer to 400°F for 4 minutes.
• Combine garlic powder, sea salt, and black pepper to create the seasoning blend.
• Toss asparagus with olive oil and seasoning blend.
• Air fry at 400°F for 3 minutes, stopping halfway through to shake.
• Remove asparagus and spritz with a squeeze of lemon juice. Sprinkle with lemon zest if desired. Adjust salt and pepper to your liking. Enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 41kcal | Carbohydrates: 7g | Protein: 3g | Fat: 1g | Sodium: 294mg | Fiber: 3g

how to make Air Fryer ASparagus – step by step photos

Cut off the woody ends of 1 lb of asparagus and preheat your air fryer to 400°F for 4 minutes.

Combine 1/2 tsp garlic powder, 1/2 tsp sea salt, and 1/2 tsp black pepper to create the seasoning blend.

Toss asparagus with 1 tsp of olive oil and then the seasoning blend.

Place in the air fryer and air fry at 400°F for 3 minutes, stopping halfway through to shake.

Remove asparagus and spritz with a squeeze of lemon juice. Sprinkle with lemon zest if desired. Adjust salt and pepper to your liking. Enjoy!

More Air Fryer Recipes

Air Fryer Brussels Sprouts

$3.03 recipe / $0.75 serving

Air Fryer Chicken Breast

$5.74 recipe / $1.43 serving

Air Fryer Potatoes

$3.60 recipe / $0.90 serving

Air Fryer Carrots

$2.51 recipe / $0.62 serving

The post Air Fryer Asparagus appeared first on Budget Bytes.

What is Ham and Potato Soup?

This rich and creamy soup is made from a base of vegetable broth enriched with milk and butter and stuffed to the brim with fresh veggies, chunky potatoes, and salty ham. It’s real belly-warming food, perfect for taking the chill off!

What Potatoes Are Best For Soup?

The best potato for any given soup really depends on the texture you’re after.

• With this soup, I wanted to keep distinct chunks of intact potato, so I went for red potatoes. Other varieties that hold their shape well include new potatoes, baby potatoes, and fingerlings.
• If you’re looking for your potatoes to soften up a bit more but still mostly hold their shape, Yukon Golds are a great choice for this soup.
• Starchier potatoes, like Russets, will melt into the soup, making it super thick, but you won’t get the whole potato texture in every bite.

How Do You Thicken Ham and Potato SOup?

I chose to thicken this soup with what’s known as a “blonde roux.” It’s a mixture of butter and flour that is cooked over medium-low heat until it juuust starts to change color from white to blonde. This deepens the flavor of the soup without overpowering the natural flavor of the other ingredients.

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Ham and Potato Soup

This ham and potato soup is creamy but not too heavy and loaded with fresh veggies and salty ham. It's perfect for the seasonal transition!

Course Dinner, Main Course, Soup

Cuisine American

Total Cost $11.24 recipe / $1.40 serving

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8 (1.5 cups each)

Calories 212kcal

Author Jess Rice

Equipment

• Dutch Oven

Ingredients

• 2 Tbsp olive oil $0.34
• 2 carrots, peeled and diced $0.20
• 3 stalks celery, diced $0.30
• 1 small white onion, diced $1.02
• 2 medium potatoes, peeled and diced (roughly 3½ cups) $1.66
• 6 cups vegetable broth $0.53
• 2 cups cooked diced ham $6.38
• 2 Tbsp salted butter $0.24
• 1/4 cup all-purpose flour $0.05
• 2 cups milk $0.38
• 2 Tbsp minced fresh parsley $0.08
• 1 tsp freshly cracked black pepper $0.05
• Salt, to taste $0.01

Instructions

• In the stock pot, add 2 Tbsp olive oil on medium heat. Add the carrots, celery, and onion and cook down until slightly softened and the onions are nice and glossy, about 5 minutes.
• Add potatoes, vegetable broth, and ham in the stockpot. Bring the pot to a boil. Once boiling, turn the heat down to medium and let the potatoes simmer for about 15 minutes, or until they are tender. Stir in the pepper.
• Melt the butter in a separate medium-size saucepan over medium-low heat. Whisk in the all-purpose flour until smooth. Cook for about 1 minute. (Note: this is a “blonde roux” so you don’t want the flour to toast too much!) Whisk in milk and cook for about 4 minutes until thick and warm.
• Pour milk/roux mixture into the stockpot with ham soup and whisk to combine. Cook until all vegetables reach desired tenderness and soup thickens to your liking, another 10 minutes should do it. Add the parsley, additional salt and pepper if needed and enjoy!

See how we calculate recipe costs here.

Notes

This makes 12 cups of soup, but we found 1 1/2 cups to be perfect for a meal, so if that’s your serving size, you can serve 8 people.

Nutrition

Serving: 1bowl | Calories: 212kcal | Carbohydrates: 20g | Protein: 9g | Fat: 11g | Sodium: 1109mg | Fiber: 2g

how to make Ham and Potato Soup – step by step photos

In your stock pot, add 2 Tbsp olive oil on medium heat. Add 2 peeled and diced carrots, 3 diced stalks celery, and 1 diced small white onion and cook down until slightly softened and the onions are nice and glossy, about 5 minutes.

Add 2 peeled and diced potatoes, 6 cups vegetable broth, and 2 cups diced cooked ham in the stockpot. Bring to a boil; simmer over medium heat until potatoes are tender, about 15 minutes. Stir in your 1 tsp black pepper.

Melt 2 Tbsp salted butter in a separate medium-size saucepan over medium-low heat. Whisk in 1/4 cup all-purpose flour until smooth. Cook for about 1 minute. (Note: this is a “blonde roux” so you don’t want the flour to toast too much!) Whisk in 2 cups milk and cook for about 4 minutes until thick and warm.

Pour milk/roux mixture into the stockpot with ham soup and whisk to combine. Cook until all vegetables reach desired tenderness and soup thickens to your liking, another 10 minutes should do it. Add parsley, additional salt, and pepper if needed and enjoy!

This creamy ham and potato soup is perfect for the changing seasons!

More Delicious Soup Recipes

Lemony Chickpea Soup

$4.52 recipe / $1.13 serving

Chicken Pot Pie Soup

$10.19 recipe / $1.69 serving

Italian Wedding Soup

$10.27 recipe / $1.71 serving

Navy Bean Soup

$7.32 recipe / $1.22 serving

The post Ham and Potato Soup appeared first on Budget Bytes.

How To Grate Your Carrots

How To STore Carrot Cake Muffins

Allow the muffins to cool completely at room temperature before storing. You can store leftover carrot cake muffins in an airtight container or a food storage bag in the fridge for 4-5 days. For longer storage, store in a freezer-safe storage bag for up to 3 months. Thaw frozen muffins at room temperature or microwave for about 30 seconds until warm.

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Carrot Cake Muffins

These soft, fluffy, and moist carrot cake muffins are full of delicious carrot cake flavor and the perfect sweet treat any time of the day!

Course Breakfast

Cuisine American

Total Cost $4.55 recipe / $0.45 serving

Prep Time 20 minutes minutes

Cook Time 22 minutes minutes

Total Time 42 minutes minutes

Servings 10 muffins

Calories 314kcal

Author Marsha McDougal

Equipment

• Muffin Pan
• Mixing Bowls
• Box Grater

Ingredients

• 2 cups finely grated carrots (3-4 large carrots) $0.57
• 2 large eggs $0.33
• 1/2 cup dark brown sugar $0.28
• 1/2 cup granulated sugar $0.20
• 1/3 cup sweetened applesauce $0.18
• 1/2 cup cooking oil $0.32
• 1 tsp vanilla extract $0.50
• 1 1/2 cups all-purpose flour $0.30
• 1 tsp baking powder $0.06
• 1/2 tsp baking soda $0.02
• 1/2 tsp salt $0.04
• 1 tsp cinnamon $0.10
• 1/4 tsp ground nutmeg $0.05
• 1/2 tsp ground ginger $0.05
• 3/4 cup golden raisins $1.49
• 1 Tbsp turbinado sugar* $0.06

Instructions

• Preheat the oven to 350°F. Wash, peel and grate the carrots using the small/fine holes on a box grater. Set the grated carrots to the side.
• In a large bowl, whisk together the wet ingredients (eggs, dark brown sugar, granulated sugar, applesauce, oil and vanilla extract) until well combined.
• Add the grated carrots to the bowl with the wet ingredients. Stir until combined.
• In a separate bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, ground nutmeg, and ground ginger) until well combined.
• Add the dry ingredients to the same bowl as the wet ingredients. Stir together until just combined. Be careful not to overmix at this point.
• Add the raisins to the bowl and fold them into the batter until just combined.
• Divide the batter between ten greased or lined muffin wells. Sprinkle a little turbinado sugar on top of each muffin, optional.
• Bake the muffins for 20-22 minutes or until golden brown and puffed in the center. Allow the muffins to cool for about 5 minutes, then carefully loosen the edges with a knife and transfer the muffins to a wire rack to finish cooling. Enjoy!

See how we calculate recipe costs here.

Notes

*Adding a sprinkle of turbinado sugar on top of each muffin is optional, but it does add a special sweet crunch to the muffins.

Nutrition

Serving: 1muffin | Calories: 314kcal | Carbohydrates: 49g | Protein: 4g | Fat: 12g | Sodium: 249mg | Fiber: 2g

How to Make Carrot Cake Muffins – Step by Step Photos

Preheat the oven to 350°F. Wash, peel and grate 2 cups of finely grated carrots using the small/fine holes on a box grater. Set the grated carrots to the side.

In a large bowl, whisk together 2 eggs, 1/2 cup dark brown sugar, 1/2 cup granulated sugar, 1/3 cup applesauce, 1/2 cup cooking oil and 1 tsp vanilla extract until well combined.

Add the grated carrots to the bowl with the wet ingredients. Stir until combined.

In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, 1/4 tsp ground nutmeg, and 1/2 tsp ground ginger until well combined.

Add the dry ingredients to the same bowl as the wet ingredients. Stir together until just combined. Be careful not to overmix at this point.

Add 3/4 cup golden raisins to the bowl and fold them into the batter until just combined.

Divide the batter between ten well-greased or lined muffin wells.

Optional: Divide 1 Tbsp turbinado sugar and sprinkle a little on top of each muffin.

Bake the muffins for 20-22 minutes or until golden brown and puffed in the center. Allow the muffins to cool for about 5 minutes, then carefully loosen the edges with a knife and transfer the muffins to a wire rack to finish cooling. Enjoy!

More Delicious Muffin Recipes

Zucchini Muffins

$3.53 recipe / $0.44 each

Homemade Blueberry Muffins

$3.83 recipe / $0.48 each

Chocolate Banana Muffins

$3.97 recipe / $0.33 serving

Pumpkin Muffins

$5.43 recipe / $0.45 each

The post Carrot Cake Muffins appeared first on Budget Bytes.