Breakfast for 10

Carrot Butternut Muffins

Name: Carrot Butternut Muffins
Total time: 40 min
Yield: 10 servings
Cuisine: American
Ingredients: 1 cup whole wheat flour; 1/3 cup white whole wheat flour; 2 tbsp almond meal; 1 tbsp ground flax; 3/4 tsp baking soda; 3/4 tsp baking powder; 1/2 tsp cinnamon; 1/4 tsp salt; 2 large eggs; 1/2 cup milk; 1/4 cup pure maple syrup; 3 tbsp melted butter; 1 tsp vanilla; 1 cup freshly grated carrot; 1/4 cup pureed butternut squash

$1.66for 440 minServes 10

Whole grain muffins combine grated carrot and butternut squash, then bake until firm and lightly browned.

Photo: peasandcrayons.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Nuts and seeds, 0.75 oz$0.70/oz typical	0.75 oz	$0.59Typical price
	Eggs, 2$0.30 each typical	2	$0.60Typical price
	Milk, 4.25 oz$0.04/oz typical	4.25 oz	$0.17Typical price
	Butter, 1.5 oz$0.40/oz typical	1.5 oz	$0.60Typical price
	Carrots, 0.3 lb$1.09/lb typical	0.3 lb	$0.31Typical price
	Winter squash (butternut, a little$1.29/lb typical	a little	$0.10Typical price
Total for the servings shown		$4.15

Swaps

Swap carrots for sweet potatoesabout $0.20/lb more at typical prices
Swap milk for almondabout $0.01/oz more at typical prices
Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

FlourBaking powder and sodaDried spices (cumin, paprika, chili powder, oregano)Honey or maple syrupCornstarch, vanilla, yeast, cocoa

Not included in the cost.

40 minstart to table
Mediumdifficulty
10servings as written
$typical cost tier

American Vegetarian Kid-friendly Budget Breakfasts Back to school Fall

Typical price

$0.42 per serving$1.66 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 cup whole wheat flour
1/3 cup white whole wheat flour
2 tbsp almond meal
1 tbsp ground flax
3/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
2 large eggs
1/2 cup milk
1/4 cup pure maple syrup
3 tbsp melted butter
1 tsp vanilla
1 cup freshly grated carrot
1/4 cup pureed butternut squash

Steps

Heat the oven to 375 F and oil a 10-cup muffin pan.
Whisk the whole wheat flours, almond meal, ground flax, baking soda, baking powder, cinnamon, and salt in a bowl.
Whisk the eggs, milk, maple syrup, melted butter, and vanilla in a separate bowl.
Stir the wet mixture into the dry mixture until just combined.
Fold in the carrot and butternut squash.
Divide the batter among the muffin cups and bake for 18 to 22 minutes until firm.

Main ingredient on sale this week? See what to make with eggs on sale.