I’ve always tried to keep our grocery costs relatively low (usually around $450/month for our family of 5, which includes all household supplies like toilet paper and laundry detergent and diapers as well), but lately I’ve been trying to keep it even lower through meal prepping and not buying treats (oh M&M’s, how I miss you!). Doing these simple cuts has allowed me to shave another $50-100 off our usual grocery bill, which is then money we can allocate to our other priorities.
However, since I didn’t say I wasn’t trying to EAT fewer sweets (though I probably should), I’ve been baking up a storm…and that’s how I came across this muffin recipe. During the last week of January, I was out of chocolate chips and brown bananas, but I was still wanting to bake up something sweet, preferably muffins (because in my mind, they *seem* healthier than cookies, though that’s really not true a lot of the time, probably). I started flipping through a few of my trusty ol’ cookbooks and came across this winner, which we’ve since made about 3 or 4 times (even once we bought some more chocolate chips at the beginning of the new month, which is saying something!).
These honey muffins are fluffy and sweet, and they remind me of a really moist cornbread (but without any cornmeal in them, weirdly enough). I pretty much will almost always have the ingredients for these on hand in our pantry, so if nothing else, I should always be able to whip up a little batch of these to satisfy my sweet tooth!
Let me know if you end up trying them!
Note: There are Amazon affiliate links below, which means I may get a small commission on any purchases made, at no extra cost to you.
- 2 cups all-purpose flour
- 1/2 cup sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup milk (not skim)
- 1/4 cup butter, melted
- 1/4 cup honey
- Preheat oven to 400 degrees. Spray muffin tray with nonstick cooking spray (or put in cupcake liners).
- Mix dry ingredients together (flour, sugar, baking powder, salt) in a large bowl. Whisk together the other ingredients (egg, milk, honey, butter) in a separate small bowl.
- Add wet ingredients to dry ingredients, and fold together until just combined (don’t overmix!).
- Bake for 15-18 minutes, or until a toothpick inserted into the middle comes out clean. Makes 12 muffins.
Recipe Source: Taste of Home’s Most-Requested Recipes
Note: If you make muffins often (like I do), it’s worth it for you to invest in a cookie/muffin scoop. I used spoons to prep my cookies and muffins for years, but now that I’ve used the scoops, I don’t think I could ever go back. My favorite size for doing muffins is my Vollrath Size 16 Scoop. (And as an FYI, I use the size 40 for cookies.)
What are your favorite sweet treats that can be made with basic pantry ingredients?