Category: sugar

Sheet Pan Pancakes

These sheet pan pancakes make breakfast on weekends a breeze! They’re easy to whip up and they’re freezer-friendly. Perfect for breakfast meal prep!

The post Sheet Pan Pancakes appeared first on Budget Bytes.

I’m always looking for ways to get breakfast and dinner on the table faster and these Sheet Pan Pancakes might just be my new best friend! Not only are they easy to whip up, but they’re super convenient. You can pour the entire pancake batter on one baking sheet and top it with your favorite toppings, or leave it plain and let everyone add their own toppings after it bakes. What I love most about these sheet pan pancakes are that they’re perfect for breakfast meal prep. They freeze perfectly and whenever I need a quick breakfast, I just pop 2 pancakes in my toaster and breakfast is done!🙌

Overhead view of sheet pan pancakes with fresh fruit and maple syrup on the side.

Why Sheet Pan Pancakes?

I’m not sure if your family loves pancakes as much as mine, but it has now turned into our Saturday morning routine. But flipping and making several batches of regular pancakes takes quite a while. And I have to try and keep the first few batches warm in the oven, while I make the rest of the pancakes. Sheet Pan Pancakes keeps you from having to do that back and forth dance. You can make pancakes for the whole family in one big batch, all on one baking sheet, and customize it with their favorite mix-ins and toppings. It’s honestly genius!

Ingredients For Sheet Pan Pancakes

To make these sheet pan pancakes, I used our homemade pancakes recipe as a base foundation and adjusted the measurements to accommodate a larger portion size. Here’s what you’ll need:

  • All-Purpose Flour: Flour adds structure and is the foundation of the pancakes.
  • Baking Powder: Baking powder is what makes the pancakes light and fluffy instead of dense and gummy.
  • Sugar: A little bit of sugar adds the perfect amount of sweetness to the pancakes.
  • Milk: Milk combines with the flour to add moisture and helps create the batter.
  • Egg: Eggs help hold the pancakes together and also helps leaven the pancakes.
  • Butter: Butter adds flavor and richness to the pancakes.
  • Vanilla Extract: A small amount of vanilla extract adds a wonderful flavor and depth to the pancake.
  • Salt: A little bit of salt helps enhance the flavor of the pancakes.
  • Toppings: This is where you can really have fun! I used a combination of my favorite fruits like strawberries and blueberries. And for some variety I added some chocolate chips and peanut butter & raspberry jam.

More Toppings and Mix-in Ideas

My favorite part about making sheet pan pancakes is adding different mix-ins and toppings. I personally love adding fresh fruit, but here are some more topping ideas for you to try:

Close up side view of sheet pan pancakes on a serving plate with maple syrup being drizzled over the top.

Recipe Tips!

  1. Don’t overmix the batter. Stir the dry and wet ingredients together until they are just combined and there are no traces of dry flour left in the bowl. Over-mixing the batter will develop the gluten in the flour and make the pancakes rubbery rather than soft and fluffy.
  2. Grease your sheet pan well. Make sure to generously coat your sheet pan well with cooking spray to keep the pancakes from sticking.
  3. Dry your fruit well. If you’re adding fresh fruit, make sure to wash and dry your fruit well with paper towels to prevent any excess water or fruit juices from bleeding into the pancake batter.
  4. If necessary, use some parchment paper. Sheet pan pancakes seem to work better with baking sheets that aren’t too old. So if your baking sheet is older or a little beat up, you may want to line it with some parchment paper first.

How To Store & Freeze Sheet Pan Pancakes

What I love most about making sheet pan pancakes is that they’re extremely easy to store and freeze for later when you need a quick & easy breakfast. To store, let the pancakes cool completely, then transfer them to an airtight container and refrigerate for up to 3 days.

To freeze, place the cooled pancakes in a freezer safe storage bag, in single layers with parchment paper between the layers to prevent sticking. Freeze for up to 3 months. You can easily reheat frozen pancakes in a toaster or in the microwave until hot.

Overhead view of sheet pan pancakes cut into squares with one slice being lifted out.
Overhead view of sheet pan pancakes cut into squares with one slice being lifted out.
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Sheet Pan Pancakes

These sheet pan pancakes make breakfast on weekends a breeze! They’re easy to whip up and they’re freezer-friendly. Perfect for breakfast meal prep!
Course Breakfast, Brunch
Cuisine American
Total Cost $2.22 recipe / $0.55 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 (2 pancakes each)
Calories 467kcal
Author Marsha – Budget Bytes

Equipment

Ingredients

  • 2 cups all-purpose flour $0.40
  • 1/4 cup granulated sugar $0.10
  • 1 Tbsp baking powder $0.18
  • 3/4 tsp salt $0.08
  • 1 1/2 cup milk $0.30
  • 2 large eggs $0.33
  • 4 Tbsp butter, melted $0.53
  • 1 tsp vanilla extract $0.30
  • cooking spray

Optional Toppings*

  • fresh strawberries, sliced
  • blueberries
  • chocolate chips
  • peanut butter and fruit jam

Instructions

  • Preheat the oven to 425°F. In a large bowl whisk together the flour, sugar, baking powder, and salt.
  • In the same bowl, add in the milk, eggs, melted butter, and vanilla extract. Whisk the wet ingredients together with the dry ingredients until just combined. Be careful not to over mix.
  • Generously coat a 11×17-inch rimmed baking sheet with cooking spray. Pour the pancake batter onto the baking sheet. Spread the batter evenly around the baking sheet with a rubber spatula or tap the pan a few times on the counter to even out the batter.
  • Visually divide the pancake batter into four equal sections and add your desired toppings on top into each section. I used a combination of sliced strawberries, blueberries, chocolate chips, and a peanut butter and raspberry jam swirl. To make the pb&j swirl, I simply added dollops of natural peanut butter and jam, then swirled the two together using a toothpick.
  • Place the sheet pan in the oven and bake for 18-20 minutes or until golden brown.
  • Allow the pan to cool slightly, then slice the sheet pan pancake into 8 equal portions. Feel free to make smaller slices if you want to make more servings. Serve warm with syrup and extra toppings if you like. Enjoy!

See how we calculate recipe costs here.

Notes

*I added about 1/4 cup of chocolate chips and blueberries. For the strawberries and PB&J swirl, I simply eyeballed it until I filled up each section.

Nutrition

Serving: 2pancakes | Calories: 467kcal | Carbohydrates: 66g | Protein: 12g | Fat: 17g | Sodium: 912mg | Fiber: 2g
Overhead view of sliced sheet pan pancakes on two serving dishes with fruit and syrup on the side.

How to Make Sheet Pan Pancakes – Step by Step Photos

Dry ingredients in a bowl for sheet pan pancakes.

Preheat the oven to 425°F. In a large bowl whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 Tbsp baking powder, and 3/4 tsp salt.

Dry and wet ingredients in a bowl for sheet pan pancakes.

In the same bowl, add in 1 1/2 cups milk, 2 large eggs, 4 Tbsp melted butter, and 1 tsp vanilla extract.

Sheet pan pancake ingredients mixed in a bowl.

Whisk the wet ingredients together with the dry ingredients until just combined. Be careful not to over mix at this point.

Sheet pan pancake batter poured onto a sheet pan.

Generously coat an 11×17-inch rimmed baking sheet with cooking spray. Pour the pancake batter onto the baking sheet. Spread the batter evenly around the baking sheet with a rubber spatula or tap the pan a few times on the counter to even out the batter.

Sheet pan pancake batter with fruit added on top poured onto a sheet pan.

Visually divide the pancake batter into four equal sections and add your desired toppings on top into each section. I used a combination of sliced strawberries, blueberries, chocolate chips, and a peanut butter and raspberry jam swirl. To make the pb&j swirl, I simply added dollops of natural peanut butter and jam, then swirled the two together using a toothpick.

Finished sheet pan pancakes with four different toppings on top.

Place the sheet pan in the pre-heated oven and bake for 18-20 minutes or until golden brown.

Overhead view of sheet pan pancakes cut into squares with one slice being lifted out.

Allow the pan to cool slightly, then slice the sheet pan pancake into 8 equal portions. Feel free to make smaller slices if you want to make more servings. Serve warm with syrup and extra toppings if you like!

Sheet pan pancakes in a freezer bag.

These pancakes are super easy to freeze! Just place the cooled pancakes in a freezer safe storage bag, in single layers with parchment paper between the layers to prevent sticking. Freeze for up to 3 months.

Frozen sheet pan pancakes in a toaster.

You can easily reheat frozen pancakes in a toaster or in the microwave until hot.

Close up side view of strawberry sheet pan pancakes on a serving plate with maple syrup being drizzled over the top.

More Pancake Recipes

The post Sheet Pan Pancakes appeared first on Budget Bytes.

Broccoli Salad

This broccoli salad is the perfect creamy, crunchy, rich, and flavorful side to go with any meal. It’s my new go-to for parties!

The post Broccoli Salad appeared first on Budget Bytes.

It’s nearly grilling season, and I need a reliable side dish to bring to parties, family reunions, and barbecues. This broccoli salad is the perfect creamy, crunchy, rich, and flavorful side to go with any meal. It has a great balance of sweet and tangy flavors, and the texture is unbeatable. It’s a fact that if you add bacon to any vegetable dish, even the most discerning meat eaters will give it a try. Baby steps, right?! I love making sure my loved ones eat their vegetables!

overhead view of broccoli salad in a white bowl.

What Is Broccoli Salad?

Broccoli salad is a classic side dish made from broccoli florets tossed with cheddar cheese, raisins, bacon, walnuts, and red onion, coated in a creamy and tangy dressing. This salad has a wonderful balance of flavors and textures and is so versatile!

Ingredients

Here’s what you’ll need to make broccoli salad:

  • Broccoli: Has an earthy and slightly sweet, slightly bitter flavor, as well as a delightful crunch!
  • Cheddar Cheese: Adds a creamy and salty component to the salad.
  • Raisins: Add a pop of sweet and fruity flavor.
  • Bacon: Adds a great savory and umami flavor. You’ll need 6 strips of cooked bacon. Vegetarian? No problem, just leave it out. Sometimes I put the bacon on the side for gatherings where there might be varied dietary restrictions.
  • Walnuts: Add a nutty flavor and delicious crunch.
  • Red Onion: Adds a bit of bite to the recipe and a wonderful crunchy texture, creating a great contrast to the sweet and chewy raisins.
  • Mayo: Adds richness and creaminess to the dressing.
  • Greek Yogurt: Makes the dressing extra creamy and tangy with fewer calories and fat than sour cream. I highly recommend Greek yogurt over plain yogurt or sour cream for its thicker, creamy texture.
  • White Vinegar: Adds a refreshing brightness and tanginess to the dressing to balance the richness.
  • Sugar: Adds sweetness to balance out the vinegar.
  • Salt and Pepper: Enhance the overall flavor of the salad.

Should I Blanch The Broccoli?

In testing, I preferred the final texture of raw broccoli over blanched, but you certainly can blanch the broccoli if you prefer. The blanching process takes out some of the natural bitter flavor from the broccoli; simply drop the florets in a large pot of salted boiling water for 1 minute, then quickly shock in a bowl of ice water. Instead, I opted to simply rinse my broccoli florets in hot water to make them extra bright green and make sure they were nice and clean.

Top Tip

To keep your broccoli salad from turning out watery, make sure to thoroughly dry the florets. The salt in the dressing will naturally draw out some of the moisture from the veggies, so making sure they are dry after washing them is an important step! I like to spread them out on a clean kitchen towel and gently pat them dry with another towel laid on top while I prep the rest of my ingredients.

What To Serve with Broccoli Salad

Broccoli salad is such a fresh and crunchy dish with a ton of flavor, so I suggest pairing it with simple proteins, like air fryer chicken breast or glazed pork chops.

close up of broccoli salad on a white plate.
overhead view of broccoli salad in a white bowl.
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Broccoli Salad

This broccoli salad is the perfect creamy, crunchy, rich, and flavorful side to go with any meal. It's my new go-to for potlucks!
Course Salad
Cuisine American
Total Cost ($5.79 recipe / $0.96 serving)
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6 (about 1 cup each)
Calories 305kcal
Author Jess – Budget Bytes

Ingredients

Broccoli Salad

  • 1 large broccoli crown, separated into florets (about 4 cups) $1.10
  • 1 cup shredded cheddar cheese $1.24
  • 1/4 cup raisins $0.39
  • 6 strips bacon $0.90
  • 1/4 cup walnuts, crushed $0.80
  • 1/4 red onion, diced into small pieces $0.21

Broccoli Salad Dressing

  • 1/2 cup mayo $0.75
  • 2 Tbsp Greek yogurt $0.21
  • 1 Tbsp white vinegar $0.04
  • 1 Tbsp sugar $0.05
  • 1/4 teaspoon salt $0.05
  • 1/4 teaspoon pepper $0.05

Instructions

  • Cook the bacon until crispy. Let cool on clean paper towel-lined plate. Chop into bite sized bits and set aside.
  • In a small mixing bowl, combine mayo, Greek yogurt, white vinegar, sugar, salt, and pepper. Whisk together and set dressing aside.
  • Cut broccoli into florets, shred the cheddar cheese, gather raisins, crumble bacon, crush walnuts, and dice red onion.
  • Combine salad ingredients in a large mixing bowl and toss to combine.
  • Pour the dressing over broccoli salad and toss together until completely coated. Serve immediately, or let it marinate and get extra yummy in the fridge for up to 5 days!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 305kcal | Carbohydrates: 9g | Protein: 9g | Fat: 26g | Sodium: 477mg | Fiber: 1g
overhead view of broccoli salad in a white bowl.

how to make Broccoli Salad – step by step photos

ingredients for salad dressing in a white bowl.

In a small mixing bowl, combine 1/2 cup mayo, 2 Tbsp Greek yogurt, 1 Tbsp white vinegar, 1 Tbsp sugar, 1/4 tsp salt, and 1/4 tsp pepper.

creamy dressing in a white bowl.

Whisk together and set dressing aside.

overhead view of ingredients for broccoli salad on a wooden cutting board.

Cut 1 large crown of broccoli into florets, shred 1 cup of cheddar cheese, gather 1/4 cup of raisins, crumble 6 strips of crispy bacon, crush 1/4 cup walnuts, and dice 1/4 of a red onion.

ingredients for broccoli salad in a white bowl.

Combine salad ingredients in a large mixing bowl and toss to combine.

broccoli salad in a white bowl.

Pour the dressing over broccoli salad and toss together until completely coated. Serve immediately, or let it marinate and get extra yummy in the fridge for up to 5 days!

The post Broccoli Salad appeared first on Budget Bytes.

Taco Salad

This taco salad recipe is super customizable without compromising on its hearty and satisfying flavors. It’s the ultimate meal prep salad!

The post Taco Salad appeared first on Budget Bytes.

Listen, I love Taco Tuesday as much as the next gal, but Taco Salads are really where it’s at. I have always said that salad is the ultimate “fast food”, and I’m sticking to it. Think about it, they’re quick, easy, and almost always require very little cooking. When you want a little extra somethin’ special, this taco salad with lean ground beef is it. You can make taco salad at home for a fraction of the price and have enough salad to meal prep all week long.

overhead view of taco salad with creamy white dressing and corn chips in a white bowl.

What Is Taco Salad?

Taco salad is everything you love about crispy beef tacos but in salad form! I’ve made sure it’s jam-packed with lettuce and extra veggies to keep you full all day long.

Ingredients

Here’s what you’ll need to make this taco salad:

  • Sour Cream: Forms the creamy and tangy base of the dressing.
  • Lime: The juice and zest of two limes adds acidity and bright citrus flavor to the dressing.
  • Garlic: Adds a balancing earthiness to the dressing.
  • Seasonings: Salt, chili powder, and sugar balance out the flavor of the dressing.
  • Olive Oil: Helps to emulsify the dressing.
  • Ground Beef: The classic choice for a taco salad. You could easily swap for ground chicken or turkey if you prefer. I used a lean ground beef, so I didn’t have to strain off any fat from cooking, saving me a little time. Vegetarian? No problem! This salad is crazy flavorful with or without the meat.
  • Taco Seasoning: Adds that classic Mexican flavor.
  • Vegetables: Red onion, tomato, corn, avocado, and jalapeño add freshness, crunch, and a touch of spice.
  • Black Beans: Add creaminess and extra protein.
  • Corn Chips: Add saltiness and crunch.
  • Cheddar Cheese: Adds creamy, cheesy flavor.
  • Iceberg Lettuce: The perfect neutral crunchy base lettuce to let the veggies shine.

What Else Can I Add?

I love that this is a great recipe to clean out those leftovers from the fridge. Here are some ideas:

Recipe Tip!

This salad is a crowd-pleaser! If I’m entertaining and have guests or family members who don’t eat certain ingredients, I keep everything separate so everyone can build their own perfect taco salad! I like mine without the ground beef and always use extra beans… yum! I love that everyone can enjoy this salad together with a wide range of toppings and feel full and content.

three-quarters view of taco salad in a white bowl.
overhead view of taco salad with creamy white dressing and corn chips in a white bowl.
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Taco Salad

This taco salad recipe is super customizable without compromising on its hearty and satisfying flavors. It's the ultimate meal prep salad!
Course Main Course
Cuisine Mexican
Total Cost ($17.89 recipe / $2.98 serving)
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 6 salads (about 2 cups each)
Calories 804kcal
Author Jess – Budget Bytes

Ingredients

Dressing

  • 4 oz. sour cream $0.49
  • 2 limes, juiced and zested $1.00
  • 1 clove minced garlic $0.05
  • 1/4 tsp salt $0.01
  • 1/4 tsp chili powder $0.03
  • 1/2 tsp sugar $0.01
  • 4 Tbsp olive oil $0.80

Ground Beef Mixture

Additional Toppings

  • 1/2 red onion, julienned $0.37
  • 2 roma tomatoes $0.60
  • 1 cup corn kernels $1.66
  • 1 15-oz. can black beans, drained and rinsed $0.89
  • 1 avocado, diced $0.99
  • 1 cup tortilla chips, crushed $1.44
  • 1 cup shredded cheddar (about 1/2 of an 8-oz. block) $1.25
  • 1 jalapeno, sliced into thin rings $0.30
  • 1 head iceberg lettuce, chopped into bite-sized pieces $1.79

Instructions

  • Gather and prep all topping ingredients: julienne red onion, chop tomato, defrost frozen corn, drain and rinse black beans, dice avocado, crush tortilla chips, shred cheddar cheese, and slice jalapeno. Set aside or mix together in a large serving bowl.
  • Chop iceberg lettuce into bite-sized pieces.
  • Combine sour cream, juice and zest from limes, minced garlic, salt, chili powder, sugar, and oil in a small mixing bowl. Whisk to combine.
  • Add lean ground beef and taco seasoning packet to skillet. Break apart the ground beef with a spatula and mix in the taco seasoning. Cook until all of the ground beef has turned brown.*
  • Top chopped lettuce with prepped veggies and cooked ground beef. Toss all ingredients together.
  • Drizzle a generous helping of dressing over the top with crumbled tortilla chips! Serve and enjoy.**

See how we calculate recipe costs here.

Notes

*I used a lean ground beef, so I added my seasoning and beef at the same time. I didn’t have any fat to strain off at the end, which saved me a little prep time.
**If you are meal prepping, keep the wet ingredients (like the beef and salad dressing) separate so your veggies and lettuce do not wilt and the tortilla chips do not get soggy. Just dress and toss when you’re ready for lunch.

Nutrition

Serving: 1salad | Calories: 804kcal | Carbohydrates: 56g | Protein: 28g | Fat: 55g | Sodium: 1228mg | Fiber: 13g
overhead view of a serving of taco salad on a white plate.

how to make Taco Salad – step by step photos

overhead view of chopped veggies on a cutting board.

Gather all topping ingredients. Julienne 1/2 red onion, chop 2 roma tomatoes, defrost 1 cup frozen corn, drain and rinse 1 can black beans, dice 1 avocado, crush 3 cups of tortilla chips, shred 1 cup cheddar cheese, slice 1 jalapeno. Set aside or mix together in a large serving bowl.

chopped lettuce in a white bowl.

Chop 1 head of iceberg lettuce into bite-sized pieces.

dressing ingredients in a white bowl.

Combine 4 oz sour cream, juice and zest from 2 limes, 1 clove of minced garlic, 1/4 tsp salt, 1/4 tsp chili powder, 1/2 tsp sugar, and 4 Tbsp oil in a small mixing bowl.

creamy white dressing in a white bowl.

Whisk to combine.

raw ground beef and spices in a frying pan.

Add 1 pound lean ground beef and 1 packet of taco seasoning to skillet. Break apart the ground beef with a spatula and mix in the taco seasoning.

cooked seasoned ground beef in a frying pan.

Cook until all of the ground beef has turned brown. I used a lean ground beef, so I added my seasoning and beef at the same time. I didn’t have any fat to strain off at the end, which saved me a little prep time.

overhead view of taco salad with ingredients separated in a white bowl.

Top chopped lettuce with prepped veggies and cooked ground beef.

tossing taco salad in a white bowl.

Toss all ingredients together.

drizzling dressing over taco salad in a white bowl.

Drizzle a generous helping of dressing over the top with crumbled tortilla chips! Serve and enjoy.

overhead view of taco salad with creamy white dressing in a white bowl.

This hearty taco salad is sure to satisfy!

More Southwest-Inspired Recipes

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Strawberry Crunch Sheet Cake with Buttermilk Frosting

This pretty in pink sheet cake tastes like pure nostalgia, with a moist and tender strawberry cake, tangy buttermilk frosting, and a generous sprinkle of crunchy strawberry shortcake crumbs that add the perfect sweet and salty finishing touch. Inspired by an ice cream truck classic, this strawberry crunch sheet cake combines all the elements you […]

The post Strawberry Crunch Sheet Cake with Buttermilk Frosting first appeared on Love and Olive Oil.

This pretty in pink sheet cake tastes like pure nostalgia, with a moist and tender strawberry cake, tangy buttermilk frosting, and a generous sprinkle of crunchy strawberry shortcake crumbs that add the perfect sweet and salty finishing touch.

Inspired by an ice cream truck classic, this strawberry crunch sheet cake combines all the elements you love about the frozen treat in sheet cake form: a tender strawberry buttermilk cake topped with a cloud-like buttermilk frosting and a scratch-made strawberry crunch topping.

Strawberry Crunch Sheet Cake with Buttermilk Frosting cut into serving squares, on a piece of parchment with messy crumbs, cake server, and a bowl of more crumbs and frosting in the background.

There are few things more nostalgic than the ice cream truck, the tinkling sound of the melodic jingle that starts softly at first but gets louder as the anticipation grows. I strongly recall the breathless feeling of frantically running around the house scooping up the loose change from the couch cushions and bolting out the door before it passes you by.

The sound (and taste) of the ice cream truck is a particularly strong childhood memory for me, maybe because we grew up in an area that ice cream trucks did not frequent, so my only experiences with them were when we were visiting our grandparents in Los Angeles, making it an extra special experience.

The ice cream truck felt like a carnival on wheels, but for your tastebuds.

And of all the classic ice cream truck treats, the strawberry shortcake crunch bars are certainly one of the most memorable flavors, with a core of bold strawberry surrounded by creamy vanilla ice cream and an outer coating of crunchy strawberry shortcake crumbs. I’m usually a chocolate girl through and through, but something about that combo of creamy and crunchy, vanilla and fruit hit all the right notes.

This recipe is inspired by that nostalgic ice cream treat, with all the same flavors and textures, reimagined in a party-ready sheet cake.

(more…)

Strawberry Shortcake Crunch Topping (from Scratch)

With a crunchy texture and a bright strawberry flavor from freeze-dried strawberries, this strawberry crunch topping is as versatile and delicious and a cinch to prepare, not to mention entirely scratch-made! This crunchy strawberry shortcake crumb is made entirely from scratch with no strawberry gelatin mix and no pre-packaged cookies. And yet despite its homemade […]

The post Strawberry Shortcake Crunch Topping (from Scratch) first appeared on Love and Olive Oil.

With a crunchy texture and a bright strawberry flavor from freeze-dried strawberries, this strawberry crunch topping is as versatile and delicious and a cinch to prepare, not to mention entirely scratch-made!

This crunchy strawberry shortcake crumb is made entirely from scratch with no strawberry gelatin mix and no pre-packaged cookies. And yet despite its homemade nature, it comes together in under an hour (and most of that time is chilling and baking).

Glass bowl of Strawberry Shortcake Crunch Topping on a marble background, with a few crumbs scattered alongside the bowl.

When developing my recipe for a strawberry sheet cake inspired by the classic ice cream treat from my childhood, I set about creating a crunchy strawberry shortcake crumb mixture—entirely from scratch.

A quick search for ‘strawberry crunch’ brings up dozens of recipes for this nostalgic topping, but almost all of them use either strawberry gelatin dessert mix and/or crushed up golden Oreo cookies (or both) to achieve the bright strawberry flavor and crunchy texture. And I really didn’t want to use either of those things.

So I set about creating my own version entirely from scratch.

I started with a milk bar-style shortbread crumb, made with flour, sugar, and melted butter, and some cornstarch and dry milk powder for added tenderness and dairy richness. It took me a few tries to get the balance right, as I wanted something that came out perfectly crunchy but wasn’t dry (my first attempt tasted too much like flour so I had to dial it back a bit).

Adding a bit of baking powder gives the crumb just a tiny bit of rise, resulting in softer shapes and a more cohesive, crunchy yet tender texture (it’s the kind of delicate crunch that almost melts in your mouth as opposed to the hard, tooth-breaking kind.)

(more…)

Porcupine Meatballs

These easy and flavorful Porcupine Meatballs are made with ground beef and rice, then simmered in a savory tomato sauce.

The post Porcupine Meatballs appeared first on Budget Bytes.

I don’t know how I let Beth talk me into making these porcupine meatballs, but I’m glad she did!😄 They’re incredibly tender, super flavorful, very filling, and so delicious! They were a hit in my house and my husband and kids absolutely loved them! And don’t let the name scare you, these meatballs are simply made with ground beef, rice, seasoning and a savory homemade tomato sauce. Adding in inexpensive rice is also a great way to stretch a pound of beef into more servings. And did I mention this meatball recipe is also perfect for meal prep!

Overhead view of porcupine meatballs on a serving plate with white rice and a fork cutting a meatball in half.

What Are Porcupine Meatballs?

Porcupine meatballs are an American comfort food dish that was popular during the Great Depression. During that time supply was limited and these porcupine meatballs only required a few basic ingredients like ground beef, rice, and tomato soup. Their funny name comes from their unique appearance. As the meatballs cook the rice begins to poke out of the side, resembling the look of a porcupine! Does anyone else remember these tasty little meatballs growing up?

Ingredients For Porcupine Meatballs

Here’s everything you need to make these easy porcupine meatballs:

  • Lean Ground Beef: I used 93% lean ground beef to reduce the amount of grease that collects inside the pot while the meatballs are cooking. But 85% lean should also work pretty well.
  • Long Grain White Rice: Rice is a key ingredient! Not only does it help bulk up the meatballs and makes them more filling, but it’s also how you get the classic porcupine look! You’ll want to use long-grain white rice for this recipe. 
  • Onion and Garlic: Onion and garlic creates a wonderful flavor base for the meatballs. 
  • Seasoning:  The meatballs are seasoned with Italian seasoning for lots of herbal flavor along with onion powder, garlic powder, salt and pepper.
  • Egg: The egg is used as a binder to help keep the meatballs from falling apart.
  • Tomato Sauce: Another key part of this meatball recipe is the delicious tomato sauce. Instead of just using a can of plain tomato sauce, I added Worcestershire sauce, garlic powder, and black pepper to add more depth of flavor. I also added a can of crushed tomatoes to thicken the sauce, a little bit of sugar to balance the acidity of the tomatoes, and water to help the rice cook. All together this sauce adds wonderful flavor to these porcupine meatballs!

Should You Cook The Rice First?

You may be wondering if you have to cook the rice first before adding it to the meatballs. The answer is no. Cooking the rice first just adds an extra step to the process, and I didn’t find it necessary. Using uncooked rice allows the rice to cook at the same time as the meatballs and soak up all the seasoning and flavors from the dish.

How To Store & Freeze Porcupine Meatballs

You can store any leftover cooked meatballs in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave for about 2 minutes, or until heated through.

If you want to freeze the meatballs, I suggest freezing them uncooked, then make the tomato sauce fresh when you need a quick weeknight dinner meal. To freeze uncooked meatballs, place the raw meatballs on a parchment-lined baking sheet and freeze on the baking sheet until solid (1-2 hours) before transferring to a gallon-sized freezer bag to store for up to three months. When you’re ready to cook them, thaw the meatballs in the fridge overnight, then simmer them in the sauce as directed.

Serving Suggestions

You can easily serve these porcupine meatballs with a simple side salad or caesar salad. We served them over a bed of rice, but mashed potatoes or pasta would also be good.

Overhead view of porcupine meatballs in a dutch oven covered in tomato sauce.
Overhead view of porcupine meatballs on a serving plate with white rice and a fork cutting a meatball in half.
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Porcupine Meatballs

These easy and flavorful Porcupine Meatballs are made with ground beef and rice, then simmered in a savory tomato sauce.
Course Dinner
Cuisine American, Italian
Total Cost $11.34 recipe / $1.89 serving
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 (4 meatballs each)
Calories 191kcal
Author Marsha – Budget Bytes

Equipment

Ingredients

Meatballs

Tomato Sauce

Instructions

  • In a small bowl, stir together the Italian seasoning, onion powder, garlic powder, salt, and black pepper.
  • Rinse the rice in cool water and drain well. Add the lean ground beef to a large bowl along with the rice, finely diced onion, minced garlic, egg, and the seasoning mixture.
  • Use your hands to mix everything together until evenly combined. Try not to overmix as this can make the meatballs tough.
  • Divide and shape the meat mixture into 24 meatballs, about two tablespoons each. Place the shaped meatballs into a large pot or dutch oven. It’s ok if the meatballs are touching each other. I also stacked a few on top of each other.
  • Now make the sauce. In a medium bowl combine the tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, black pepper, garlic powder, and water. Mix all the ingredients together until well combined. Pour the tomato sauce mixture over the meatballs.
  • Cover the pot with a lid and bring the pot to a low boil. Once boiling, turn the heat down to medium-low and let the meatballs simmer for 35-40 minutes.
  • Serve over rice or mashed potatoes with fresh chopped parsley on top and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 4meatballs | Calories: 191kcal | Carbohydrates: 17g | Protein: 19g | Fat: 5g | Sodium: 685mg | Fiber: 1g
Overhead view of porcupine meatballs on a serving plate with white rice.

How to Make Porcupine Meatballs – Step by Step Photos

Overhead view of spice ingredients for porcupine meatballs.

In a small bowl, stir together 2 tsp Italian seasoning, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1 1/2 tsp salt, and 1/4 tsp freshly cracked black pepper.

Meat and ingredients for porcupine meatballs added to a large bowl.

Rinse 1/2 cup uncooked long grain white rice in cool water and drain well. Add 1 lb. lean ground beef to a large bowl along with the rice, 1/2 finely diced onion, 2 minced garlic cloves, 1 egg, and the seasoning mixture. Use your hands to mix everything together until evenly combined. Try not to overmix as this can make the meatballs tough.

Overhead view of meatballs being rolled and shaped.

Divide and shape the meat mixture into 24 meatballs, about two tablespoons each.

Porcupine meatballs added to a dutch oven.

Place the shaped meatballs into a large pot or dutch oven. It’s ok if the meatballs are touching each other. I also stacked a few on top of each other.

Overhead view of homemade tomato sauce ingredients in a medium bowl.

Now make the sauce. In a medium bowl combine one 15oz. can tomato sauce, one 15oz. can crushed tomatoes, 1 Tbsp Worcestershire sauce, 1 Tbsp sugar, 1/4 tsp freshly cracked black pepper, 1/4 tsp garlic powder, and 1/2 cup water. Mix all the ingredients together until well combined.

Tomato sauce being poured over meatballs in the dutch oven.

Pour the tomato sauce mixture over the meatballs.

Cooked porcupine meatballs inside dutch oven.

Cover the pot with a lid and bring the pot to a low boil. Once boiling, turn the heat down to medium-low and let the meatballs simmer for 35-40 minutes.

Overhead view of porcupine meatballs on a serving plate with white rice and a fork cutting a meatball in half.

Enjoy by themselves or serve over extra rice or mashed potatoes and top with fresh chopped parsley. I’m a believer now Beth, you were right about this one!😄

Overhead view of porcupine meatballs in a dutch oven covered in tomato sauce.

More Meatball Recipes

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Candied Orange Ice Cream with Chocolate Fudge Swirl (Crema del Doge)

This sweet and creamy custard-based ice cream is flavored with candied orange syrup and features a swirl of rich and chewy chocolate fudge and bits of candied orange peel studded throughout. Inspired by a particularly memorable cone of gelato from our travels, Crema del Doge is a flavor fit for a king: sweet cream with […]

The post Candied Orange Ice Cream with Chocolate Fudge Swirl (Crema del Doge) first appeared on Love and Olive Oil.

This sweet and creamy custard-based ice cream is flavored with candied orange syrup and features a swirl of rich and chewy chocolate fudge and bits of candied orange peel studded throughout.

Inspired by a particularly memorable cone of gelato from our travels, Crema del Doge is a flavor fit for a king: sweet cream with a hint of orange, with swirls of dark chocolate fudge and bits of bright candied orange peel mixed right in.

One round scoop sitting in a silver pan with Candied Orange Ice Cream with Chocolate Fudge Swirl, ice cream scoop on the side.

Sometimes, a single delicious bite from a trip is so memorable that you’re still thinking about it 7 years later.

This is one of those bites.

Ok, so we had quite a few memorable bites on our trip to Venice back in 2017, including a decadent pistachio cream and the always satisfying straciatella, but it was a mind-blowing scoop of chocolate-and-orange deliciousness dubbed Crema del Doge that embedded itself in my mind and refused to leave.

Crema del Doge is the signature flavor of Gelateria il Doge in Venice, Italy. (The Doge was the highest ranking leader in Venice from about the 7th to 18th centuries… so this gelato is fit for royalty, wouldn’t you agree?) If you ever find yourself in the Floating City, I highly recommend seeking out this particular gelateria as you won’t be disappointed (SuSo is the other one that’s an absolute must).

This particular flavor flavor features a sweet cream gelato base with a swirl of chocolate fudge and bits of candied orange peel, making for a lovely chocolate and orange combination that’s darn near perfection. It was one of those moments where I knew, shortly after taking that first lick, that this was a flavor I needed to recreate at home.

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Blueberry Cake

This blueberry cake recipe is easy to make and bursting with fresh blueberries. Blueberry season calls for my favorite blueberry cake! ♡ I first shared this blueberry cake recipe here ten years ago. And now, over a decade later, it still continues to be a favorite tradition of ours each spring when blueberry season rolls […]

This blueberry cake recipe is easy to make and bursting with fresh blueberries.

Blueberry season calls for my favorite blueberry cake! ♡

I first shared this blueberry cake recipe here ten years ago. And now, over a decade later, it still continues to be a favorite tradition of ours each spring when blueberry season rolls back around. It’s loaded up with a full two pints of fresh blueberries, which add a burst of vibrant sweetness to each bite. Then when mixed with a simple vanilla white cake batter, baked up in a bundt pan, and drizzled lightly with a sweet glaze, this cake is downright lovely through and through. Always such a beautiful cake for springtime!

In the years since I first shared this recipe, I’ve come to love adding a hint of lemon to brighten up the cake batter and glaze. And while I love this cake with fresh blueberries, I’ve also updated the notes below with instructions on how to make it using frozen blueberries too if that’s what you have on hand.

This recipe is always a winner in our house, so I hope you enjoy it as much as we do!

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Orange Julius

This perfect Orange Julius recipe is refreshing, easy-to-make, and packed with creamy citrus flavor for a quick summer treat or healthy snack.

The post Orange Julius appeared first on Budget Bytes.

I know it’s still spring, but the days are getting warmer, the sun is starting to shine, and I am ready for summer and all of its cold, fruity drinks. And let me tell you, this Orange Julius is going to be the drink of the summer for me. It only takes a few minutes to whip up this super easy Orange Julius recipe and is the perfect cold and creamy treat to make me feel like I’m vacationing somewhere in the tropics (a girl’s gotta dream). Not to mention, there are so many ways you can vary this Orange Julius recipe to make it more dessert-like, more healthy like a breakfast smoothie, or even turn it into an afternoon cocktail, so I’m truly going to be sipping this one all. summer. long. Don’t miss my variation suggestions below!

overhead view of two glasses full of orange juilius with straws and orange slices.

What is An Orange Julius?

Orange Julius is a refreshing and creamy orange drink made with orange juice, milk, sugar, vanilla, and egg whites which create a super frothy texture. The drink was invented by Julius Freed at his Los Angeles juice stand in 1926 and has been a summertime favorite ever since. The drink grew in popularity over the years and was even deemed the official drink of the 1964 World’s Fair Exposition. In the decades since it has become a staple in shopping malls and on Dairy Queen’s menu. Today’s it’s usually made without egg white, but it’s still just as dreamy and creamy as ever. And the best part? You don’t have to shell out $6 per Julius at an ice cream stand because these deliciously creamy citrus drinks are so easy to make at home!

Ingredients for Orange Julius

You’ll only need four simple ingredients to make a homemade Orange Julius (plus ice). Here’s what you’ll need for this recipe:

  • Frozen Orange Juice Concentrate: This is the secret ingredient for making a super citrusy Orange Julius without it getting too watery. The orange juice concentrate adds a ton of sweet-tart orange flavor while allowing the smoothie to stay thick and frothy.
  • Milk: Whole milk is added to balance the acidity in the orange juice and give the Orange Julius its characteristic creamy flavor. While you can use a lower fat milk, it will affect the creaminess of the drink. Whole milk is recommended.
  • Sugar: A little bit of sugar helps balance the acidity and bitterness in the orange juice concentrate so the Julius has a deliciously sweet and smooth finish.
  • Vanilla: Vanilla adds to the creamy flavor profile and gives the drink an orange creamsicle-like flavor.
  • Ice: Ice makes the Orange Julius super cold and helps create a deliciously thick and frothy texture. You can increase or decrease the ice to make the smoothie your desired texture.

Can You Make Orange Julius with Orange Juice?

The recipe below uses frozen orange juice concentrate to deliver a really strong orange flavor while keeping the smoothie thick and rich. You can substitute about 2 cups of fresh orange juice in place of the orange juice concentrate, but it will make the Julius much less thick and the flavor will not be as bold. For the richest, boldest flavor, definitely buy orange juice concentrate. The remainder of the can can be easily stored in your freezer for your next Orange Julius, so it’s worth purchasing!

Orange Julius Variations

I love a simple classic Orange Julius, but there are so many fun ways you can change the recipe to make it your own. Here are some other ingredients you can add to an Orange Julius for variety:

  • Fruity Flavors: Try adding banana, mango, or pineapple for a tropical twist, or strawberries for a summery flavor.
  • Vegan Orange Julius: Make it vegan by replacing the whole milk with canned light coconut milk (not the kind in a carton that is intended as a milk substitute).
  • Protein Julius: Turn it into a protein smoothie by adding vanilla Greek yogurt or your favorite vanilla protein powder.
  • Green Julius: Add a handful or two of baby spinach to make a creamy, citrusy, green smoothie.
  • Boozy Orange Julius: Add vodka or rum to make a fun “adult” Orange Julius.
Side view of two glasses full of Orange Julius with striped straws and orange slices.
Overhead view of two glasses of orange julius with straws and orange slices.
Print

Orange Julius

This perfect Orange Julius recipe is refreshing, easy to-make, and packed with creamy citrus flavor for a quick summer treat or healthy snack.
Course Beverage, Breakfast, Dessert
Cuisine American
Total Cost $1.87 recipe / $0.94 serving
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 (12oz. each)
Calories 253kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 1/2 cup frozen orange juice concentrate $1.16
  • 1 cup whole milk $0.20
  • 1 tsp vanilla extract $0.45
  • 3 Tbsp granulated sugar $0.06
  • 1 cup ice $0.00

Instructions

  • Place all of the ingredients in a blender and blend until smooth and frothy.
  • If your Orange Julius is not thick enough, add more ice. If the Julius is too thick, add a little water or milk and blend again until you reach the desired consistency. Serve immediately and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 12oz | Calories: 253kcal | Carbohydrates: 49g | Protein: 6g | Fat: 4g | Sodium: 58mg | Fiber: 1g

How to Make An Orange Julius – Step by Step Photos

Ingredients being added to a blender.

Add ½ cup frozen orange juice concentrate, 1 cup whole milk, 1 tsp vanilla extract, 3 Tbsp granulated sugar, and 1 cup ice to a blender.

Blended Orange Julius in a blender from above.

Blend everything together until it is smooth and frothy. Adjust the consistency of your Orange Julius by adding more ice to make it thicker or adding a little water or milk to thin it out.

Orange Julius being poured from the blender into a glass.

Pour the homemade Orange Julius into a large glass and enjoy immediately!

Side view of an Orange Julius in a glass with a striped straw and orange slices.

More Smoothie Recipes

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Carrot Cake Muffins

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

The post Carrot Cake Muffins appeared first on Budget Bytes.

Carrot cake is one of those recipes where some people love it and others strongly dislike it. Well today, these Carrot Cake Muffins deserve to be in a class of their own. They’re soft, fluffy, and perfectly moist with all the wonderful flavors of carrot cake, but in a convenient, easy to share muffin size. And spoiler alert, I’m a carrot cake lover, so I’ll be enjoying these muffins all season long! Have fun adding your favorite carrot cake mix-ins like sweet raisins and walnuts, or you can keep things simple and save a little bit on your budget. Either way you’re guaranteed to love these delicious carrot cake muffins.

Close up side view of carrot cake muffins on a cooling rack.

Ingredients For Carrot Cake Muffins

I used my zucchini muffins recipe, that I absolutely love, as inspiration for these muffins. I adjusted the measurements and added a few extra spices to fit the flavor profile of carrot cake. The results were absolutely ahhmazing! Here’s everything you need:

  • Carrots: Carrots are of course the star of the show, so you’ll need about 3-4 large whole carrots, finely grated for this recipe. 
  • All-Purpose Flour:  All-purpose flour gives the muffins structure. You can safely substitute up to half of the flour for whole wheat flour without affecting the flavor or texture too much.
  • Baking Powder & Baking Soda: These are both leavening agents to help the muffins rise. I use both due to the extra acidity from the applesauce.
  • Eggs: Eggs to help bind all of the muffin ingredients together.
  • White Granulated Sugar & Dark Brown Sugar: The combination of both sugars help balance the sweetness, moisture and texture of the muffins.
  • Applesauce & Oil: The combination of both cooking oil and applesauce keeps the muffins moist, but not too oily, and you gain more flavor and moisture by incorporating the applesauce.
  • Cinnamon, Nutmeg & Ginger: These are classic spices that are often found in carrot cake. We use the right amount of each one to give these carrot cake muffins a wonderful flavor!  
  • Vanilla: A touch of vanilla extract adds more rich flavor to the carrot muffins.
  • Golden Raisins: The added raisins were honestly my favorite part of the muffins. They added a subtle sweetness and more texture to the muffins. Feel free to use regular raisins instead of golden raisins if that’s what you have on hand.
  • Turbinado Sugar (optional): Adding a sprinkle of turbinado sugar on top of each muffin is totally optional, but such a special treat. It gives each muffin a sweet and light crunch on the top. If you don’t have turbinado sugar, no worries, these muffins are still delicious without it.

How To Grate Your Carrots

As I mentioned above, you definitely want to grate fresh whole carrots for this recipe. Although its tempting to buy pre-shredded matchstick carrots at the grocery store, they simply are not moist enough for these muffins. They also aren’t grated fine enough and won’t mix well with the batter. Grating fresh carrots yourself is the way to go!

Also, most box graters come with a coarse, medium, and fine grating side. I tested these muffins using both medium and finely grated carrots. The finely grated carrots were the winner! They blended better in the batter and provided a bit more moisture compared to the medium-size grated carrots.

Recipe Tips & Add-Ins

  1. Don’t over mix the batter! Over-mixing 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.
  2. Oil your muffin pan really well. Even if you are using a nonstick muffin pan, make sure to oil it well or use cupcake liners to prevent your muffins from sticking to the pan.
  3. You can easily stretch this batter and get 12 regular size muffins. I wanted larger, bakery style muffins, so I divided the batter into ten muffin wells.
  4. If you want even more of a carrot cake taste, try adding some chopped walnuts, pecans, or shredded coconut to the batter. And if you really want to take these carrot muffins over the top, add some cream cheese frosting on top! ;)

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.

Overhead view of 3 carrot cake muffins on a white plate and 2 carrot cake muffins sitting beside the plate.
Close up side view of carrot cake muffins on a cooling rack.
Print

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
Cook Time 22 minutes
Total Time 42 minutes
Servings 10 muffins
Calories 314kcal
Author Marsha – Budget Bytes

Equipment

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
Overhead view of carrot cake muffins close together on a cooling rack.

How to Make Carrot Cake Muffins – Step by Step Photos

A carrot being grated on a wood cutting board.

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.

Wet ingredients for carrot cake muffins added to a large bowl.

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.

Grated carrots added to mixed wet ingredients.

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

Dry ingredients for carrot cake muffins

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.

Wet ingredients and dry ingredients combined in a large bowl.

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.

Golden raisins being added to carrot cake muffin batter.

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

Carrot cake muffin batter added to muffin tins

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

Turbinado sugar being added to Carrot Cake Muffins

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

Overhead view of cooked Carrot Cake muffins in a muffin tin.

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!

Overhead view of Carrot Cake Muffins on a cooling rack.

More Delicious Muffin Recipes

The post Carrot Cake Muffins appeared first on Budget Bytes.