Thursday, February 26, 2009

White Chocolate Raspberry Muffins

1 egg ($.08)
1/2 C. milk ($.10)
1/4 C. vegetable oil ($.15)
1 1/2 C. flour ($.20)
1/2 C. sugar ($.20)
2 tsp. baking powder ($.10)
1/2 tsp. salt ($.05)
1 tsp. brandy extract ($.25)
1 C. raspberries, fresh or frozen (if frozen, thaw 10 minutes before adding to the mix) (free from Amy's Organic Garden)
2/3 C. white chocolate chips (chopped if desired) ($.44)


Heat oven to 400. Line muffin tin with muffin cups.

Beat egg, stir in milk and oil. Combine remaining ingredients in separate bowl, then stir into milk mixture, stirring until dry ingredients are just moistened. Batter should be lumpy. Fill cups 2/3 full with mixture.
Bake 20-25 minutes or til golden brown on top.

Yield = 10-12 muffins
Cost = $1.57
Cost per muffin = $.13 - $.16 per muffin

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