Not Quite Homemade Heart Shaped Cinnamon Rolls

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These cinnamon rolls are my kid’s favorites. 



In fact, last night as I was baking them, my eleven-year-old sweet girl informed me that she expected me to make them for all of the guests on her wedding day. 




(She’s also planning on having these best ever chocolate chip cookies at her wedding. Clearly she thinks I’ll have nothing to do except bake before her wedding day!) 😉


Turning these into their favorite Valentine treat is simple enough, and my family (of course) loved the results. 



Here’s how to get started . . . 

Let dough thaw out for at least a few hours.


After dough is thawed, roll out into rectangle (or, something that loosely resembles a rectangle) 😉


Spread 5 tablespoons of softened butter out on dough. Then sprinkle with 5 tablespoons sugar.


Next sprinkle 3 teaspoons of cinnamon over dough.


Then, starting with the shorter end of the dough, roll dough up (if making regular cinnamon rolls, just roll them up completely)


To make heart shaped cinnamon rolls, roll the other half up until both ends come together.


Using a pizza cutter or sharp knife, slice into about 1 1/2″ rolls (I forgot to take a picture after making the heart shaped ones, so this is just the regular cinnamon roll)


Place in greased baking dish and allow to rise, 1-2 hours.

Bake at 350 for 15-20 minutes, cinnamon rolls will rise more while baking. img_1129

Add a little butter or margarine once they’re baked if you’d like, and top with frosting.




Almost Homemade Cinnamon Rolls

Cinnamon Roll Ingredients

  1. 1 loaf frozen bread dough, thawed, not risen (I usually use Rhodes dough or the Kroger brand)
  2. 5 tablespoons margarine or butter
  3. 5 tablespoons sugar
  4. 3 teaspoons cinnamon



(don’t forget to add the frosting – I can’t believe I forgot to get a picture of these without frosting included!)

Frosting Ingredients

  1. 1 cup powdered sugar
  2. 1 tablespoon milk
  3. 1/2 tsp. vanilla



  1. Preheat oven to 350.
  2. Roll out dough to about 12×14 inches. Spread butter evenly on top of dough.
  3. Sprinkle with sugar and then with cinnamon.
  4. Roll up jelly-roll style, tightly pinching ends so sugar/cinnamon doesn’t fall out. (If making heart shaped cinnamon rolls, roll to the middle from both ends to make the heart shape.)
  5. With a sharp knife cut into 1-inch sections and lay in prepared pan.
  6. Allow dough to rise until almost double its size (around 1–2 hours, they will also rise quite a bit while baking.  Meanwhile, prepare frosting (see recipe below).  To help them rise a little more quickly, I put them in the oven with the light on, and place a bowl of water on the rack beneath them to help moisture stay in the oven.
  7. Bake in greased round or square pan at 350 for for 15 to 20 minutes. Top will be golden brown when done.  Allow rolls to cool slightly while preparing topping.  (If you’re like me, you may want to spread a little butter or margarine on top to make them nice and glossy!)



  1. Mix powdered sugar and milk to make a thick paste.
  2. Add more milk or powdered sugar as needed.
  3. Spread on still-warm rolls, allowing the frosting to melt slightly. Serve warm.


Need a little more menu inspiration? Go HERE



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Whole Wheat Chocolate Chip Banana Muffins


Whole Wheat Chocolate Chip Banana Muffins


Looking for a yummy (healthier) treat? These are one of our favorites!



We use over-ripened bananas that I freeze whole (then just thaw out before using on the counter) and it works perfectly. If you’re looking for a yummy breakfast treat, these are for you. 🙂





1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
2 egg whites
1 cup mashed bananas
3/4 cup white sugar
1/4 cup applesauce
1/2 cup semisweet chocolate chips



  1. Preheat oven to 400 degrees and coat 12 cup muffin tin with nonstick spray.
  2. Whisk together flour, baking powder, soda, cinnamon, salt, and sugar. Mix in egg whites, applesauce, and mashed bananas just until moistened. Now stir in the chocolate chips and fill up the muffin cups.
  3. Bake for 15 to 18 minutes or until toothpick comes out clean.


Adapted from AllRecipes.



Looking for more recipes?  Here you go . . .



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Oven Baked River Omelet

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Screen Shot 2015-03-25 at 12.29.29 PM

After cleaning out my fridge yesterday, I was determined to come up with a recipe to use up the leftover ingredients in the refrigerator so they wouldn’t go to waste! I visited All Recipes (I love their ingredient search tool), and in just a few minutes had this easy recipe in the oven.


It was so good, and I love that I was able to use up a bunch of odds and ends in our fridge. You could easily add in extra veggies, meat, or cheese; and it would be perfect to serve for Easter brunch.


The best part? You get all the goodness of an omelet without having to cook them up in several different batches. (Love that!) Here’s the recipe if your fridge could use a good clean out too. 😉

Oven Baked River Omelet


  • 10 eggs
  • 1/3 cup milk
  • 1/2 tsp salt
  • 4 tsp hot pepper sauce
  • 1/2 pound bacon, cooked and chopped finely (I ended up substituting it with canadian bacon when I noticed that in my fridge, you could also use cooked sausage)
  • 4 oz can black olives
  • 2 roma tomatoes, diced
  • 1/4 cup green onions, chopped (I substituted with yellow onions)
  • 1/3 cup mushrooms, diced (skipped these since I have any)
  • 3/4 cup colby jack cheese


  1. Mix together 10 eggs and 1/3 cup milk.
  2. Beat eggs and milk with electric mixer until thoroughly combined and frothy.
  3. Add in salt and hot pepper sauce.
  4. Stir in remaining ingredients.
  5. Bake in greased 8×8 pan at 350 for 40-50 minutes, until eggs are cooked in the center
  6. Enjoy!


Recipe adapted from All Recipes. If you need a little more menu inspiration, go HERE


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{Lightened Up} Pumpkin Chocolate Chip Bread

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I’m so excited about this new recipe for Pumpkin Chocolate Chip Bread that I tried out this week! While I love my usual pumpkin bread recipe (it’s so good), I love that this one calls for only whole wheat flour, substitutes the oil for applesauce, and tastes oh-so-good.


Most of the recipes that I bake with whole wheat flour call for half whole wheat and half regular white flour, so I wasn’t quite sure how this one would do. It definitely is a little more dense than our regular recipe, but it still tastes delicious. It has 155 calories per serving and 2.9 grams of fat per serving (assuming 12 servings per loaf), which is half the calories of my regular recipe that has about 319 calories per serving and 12.6 grams of fat. I’m pretty sure I won’t make my old recipe again after tasting how yummy this one was!


Here’s what you’ll need to get started . . .




Pumpkin Chocolate Chip Bread


  • 1 1/2 cups whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup canned pumpkin pie filling (I think I may try substituting it with canned pumpkin next time to cut down on some of the sugar)
  • 1/2 cup unsweetened apple sauce
  • 1/2 cup white sugar
  • 1 egg
  • 2 egg whites
  • 3/4 tsp cinnamon
  • 1/2 cup miniature chocolate chips


  1. Heat oven to 350 and grease 9x5 loaf pan.
  2. Whisk together flour, baking soda, and salt.
  3. In a separate bowl, stir together pumpkin pie filling, applesauce, sugar, egg, egg whites and cinnamon.
  4. Add flour mixture into pumpkin mixture until combined, then add in chocolate chips.
  5. Pour into pan and bake at 350 for 45-50 minutes.
  6. Enjoy!


Thanks All Recipes for another great recipe to try! If you need a little more menu inspiration, go HERE

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Blueberry Scone Muffins

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I noticed blueberries on sale just about everywhere right now, so it’s a great time to surprise your kids with homemade muffins for breakfast if they’re heading back to school like mine are right now! While blueberries are at their lowest prices of the year right now, you can also stock up and freeze them to use in the winter time. Here’s the recipe so your family can try them out too!



Blueberry Scone Muffins


  • 2 cups fresh blueberries
  • 3 cups all-purpose flour
  • 1 1/2 cup white sugar
  • 1 teaspoon salt
  • 4 teaspoons baking powder
  • 2/3 cup vegetable oil
  • 1 egg
  • 2/3 cup milk
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon


  1. Preheat oven to 400 and line muffin cups or spray with cooking spray.
  2. Combine 3 cups flour, 1 1/2 cup sugar, salt and baking powder.
  3. Put 2/3 cup oil in measuring container, add egg and enough milk to fill to 2 cups.
  4. Add to dry ingredients, gently stir in blueberries.
  5. Divide batter into 24 muffin cups.
  6. Combine 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon.
  7. Use pastry cutter (or two forks) to mix.
  8. Sprinkle topping on top of unbaked muffins.
  9. Bake at 400 for 20 – 25 minutes (mine took exactly 20), enjoy!

Here are the best sales I see to watch for this week (as of 8/13/14:)

  • Blueberries B1G1 Free at Publix $2.50
  • Blueberries $1.99 at Kroger
  • Wesson Vegetable Oil B1G1 Free $2.50 at Publix
  • Kroger Vegetable Oil $2.49 at Kroger
Looking for more yummy breakfast ideas? Here are a few more of our family’s favorites:

Adapted from All Recipes.  Thanks to I Heart Publix for the coupon matchups. If you need a little more menu inspiration, go HERE

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Nutella Cinnamon Rolls

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Need an easy recipe to treat your family to this week? Since Nutella is on sale at both Publix and Walmart this week, try out these yummy Nutella Cinnamon Rolls! They’re simple to make, and if you’ve got kids home for summer this would be such a fun treat. Here’s the recipe . . .


Easy Nutella Cinnamon Rolls

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes


  • 1 can of crescent rolls
  • 3/4 cups Nutella
  • 2 tablespoons cinnamon
  • 3/4 cups of powdered sugar
  • 3 tablespoons of butter
  • 1 teaspoons of vanilla


  1. Roll out the crescent rolls on a flat surface, make sure all the edges are closed with no gaps. Spread Nutella all over the the dough
  2. Sprinkle cinnamon over the Nutella layer
  3. Roll up the dough from the short side, into a log
  4. Cut into 1/4 inch rolls to make eight rolls
  5. Bake at 350 for 12-15 minutes.
  6. While rolls are baking, make icing:
  7. Melt butter
  8. Mix powdered sugar and vanilla with the melted butter. Add a little milk if you need it to be thinner.
  9. Once rolls are done, spread icing over rolls. Yum!



Here are the best sales I see to watch for this week (7/11/14):

  • Nutella $3 at Publix or $3.48 at Walmart, use $1/1 Nutella recent printable (no longer available) or $1 off coupon from the 5/4 Smart Source insert 
  • Pillsbury Crescent Rolls $1 at Publix, use $.40/3 coupon from the 4/13 Smart Source insert 

Cinnamon Roll Pancakes

Looking for more yummy breakfast treats? Here are a few to try out:

Recipe adapted from Averisecooks.comThanks to I Heart Publix for the coupon matchups.  If you need a little more menu inspiration, go HERE.  

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Best Buttermilk Pancake Recipe

Best Buttermilk Pancakes

One of my favorite things about summertime is extra lazy mornings to enjoy a big breakfast. Unfortunately, because of my kiddos activities this summer we only have a few extra mornings at home, but when we do have them I love taking time to make one of their favorites to start the day.


Last week I thought I’d try out a new Buttermilk Pancake recipe (which doesn’t really need Buttermilk) because the recipe I’ve used for years really wasn’t all that good. These are by far the best pancakes I’ve tried, and we’ll definitely be using them as our regular recipe in the future. You might get a better pancake at Cracker Barrel, but that’s only because they do the cookin’ for you. 😉


Best Buttermilk Pancakes


  • 3 cups all-purpose flour
  • 3 tablespoons white sugar
  • 3 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 3 cups buttermilk (or use 3 tbsp. vinegar plus enough milk to make 3 cups ~ let sit on counter five minutes before using)
  • 1/2 cup milk
  • 3 eggs
  • 1/3 cup butter, melted


  1. Whisk together flour, sugar, baking powder, baking soda, and salt in bowl.
  2. In another bowl, beat buttermilk, milk, eggs and melted butter.
  3. Heat griddle to medium high heat.
  4. Add the buttermilk mixture into the flour mixture and stir using fork just until blended together (there will be lumps, just try to mix it well enough so that everything's mixed and get rid of as many lumps as possible without over mixing.)
  5. Add batter onto griddle, using about 1/2 cup per pancake.
  6. Cook on both sides until done and serve.

Cinnamon Roll Pancakes


Recipe adapted from All Recipes.  Looking for more recipe ideas? If you need a little more menu inspiration, go HERE, and be sure to try out our favorite waffle recipe too, these Cinnamon Roll Pancakes, or Peanut Butter & Banana French Toast.

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Cinnamon Roll Pancakes

Cinnamon Roll Pancakes

My friend shared this recipe for Cinnamon Roll Pancakes with me, and oh my heavens, they’re just delicious! We made them last week when we had breakfast for dinner (always our favorite midweek treat . . . ), and while I couldn’t get mine to look nearly as pretty as Betty Crocker did, they still tasted just perfect. They really do taste just like a Cinnamon Roll!


(I love how Betty Crocker swirled it on top, and tried using a plastic bag for the icing but it was a bit too thick and didn’t work for me . . . maybe it’ll work for you!)


Since my kids are home from school this morning on yet another 2-hour delay, my daughter is over my shoulder watching as I type and just exclaimed “momma . . . those are so good, can we have them again today?” I guess I’d better finish up my work here and get to my real work, but be sure to add these to your must-try-for-breakfast list.


(Don’t want to use Bisquick? Make your own HERE for a fraction of the cost)


Cinnamon Roll Pancakes

Cinnamon Roll Pancakes


  • 2 cups powdered sugar
  • 1/4 cup whipping cream (for frosting, if you don't have any you might try substituting with milk)
  • 1 cup packed brown sugar
  • 1/2 cup butter or margarine
  • 1 tablespoon ground cinnamon
  • 2 cups Bisquick
  • 1 1/3 cups milk
  • 1 egg


  1. Mix powerdered sugar and whipping cream with with whisk to make icing ~ set aside. (You will want to start with 2 tablespoons of milk rather than 1/4 cup of whipping cream if you choose to use milk instead of whipping cream, then add milk until at desired consistency.)
  2. Cook brown sugar, butter and cinnamon over medium heat, stirring frequently until butter is melted and sugar dissolves. Remove from heat but keep warm by covering.
  3. Mix together Bisquick, milk and egg with a fork until blended.
  4. Cook pancakes on griddle over medium high heat (375.) Pour about 1/4 cup batter onto griddle per pancake.
  5. Serve pancakes with cinnamon mixture between each pancake, and drizzle with icing.

Here are the sale items you’ll want to watch for this week (1/31/13) to pinch those pennies on this meal:




Recipe adapted from Betty Thanks to I Heart Publix for the coupon matchups, and check out $5 Dinner Mom for more bargain meal deals!  If you need a little more menu inspiration, go HERE

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Lightened Up Pumpkin Chocolate Chip Muffins



I saw this recipe over on Pinterest, and thought it looked a little too easy not to least try. . . plus it’s *almost* good for you! While these aren’t the yummiest muffins I’ve ever eaten in my life, they’re packed with fiber, and my daughter (who’s recently become the pickiest eater on the planet . . .) absolutely loved them.


To me they tasted a lot like the inside of a Snackwell’s Chocolate cookie, but if you’re looking for a lightened up sweet treat they’ll definitely hit the spot!  The pumpkin flavor isn’t too strong, and adding the chocolate chips (which I forgot to include the in the picture . . .) really made them a great afternoon snack.



Lightened Up Pumpkin Chocolate Chip Muffins

adapted from


  1. small can pumpkin puree
  2. 1 devil’s food cake mix
  3. 1 cup semi-sweet chocolate chips (optional)


  1. Use mixer to blend cake mix and pumpkin together. I added the pumpkin slowly, adding about 1/4 of the can until it was thoroughly combined.
  2. Stir in chocolate chips.
  3. Bake in muffin cups at 350 for 20-25 minutes. Enjoy!


You may want to also try out these Banana Chocolate Chip Muffins if you have any bananas that need to get used up . . . they’re fantastic!  Need a little more recipe inspiration? Go HERE

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What Do You Do For Simple Breakfasts At Your House? (And Our Simple Breakfast Smoothie. . . )




My twelve year old decided to ban cereal this summer . . . and as a couponer you know that’s what I usually fix on those running-out-the-door mornings!  I’ve had the hardest time trying to figure out what to make him this year during school, so when he begged me try these out this morning I figured it was worth a shot.


He actually made it all by himself (hence the thrown together pics!), and loved it.  I’m excited to have something extra to add to our morning breakfast meals, and he was oh-so-happy to gobble it down. (And any time I can get two servings of fruit in him for breakfast I feel like a good mom!) 😉


Simple Weekday Smoothie (makes 3-4 servings)



  1. 1 banana Aldi has them for $.44/lb. this week
  2. 2 6 oz. banana yogurts
  3. 12 large strawberries I’m hoping to find a deal on these and then freeze them for the winter. . . they were $2.50 at Publix this morning!


  1. Clean and remove tops from strawberries.  Place in plastic bag and let freeze for at least an hour.
  2. Blend together strawberries, yogurt and banana
  3. Enjoy!


Now, how easy was that? 😉



What other ideas do you have for simple breakfasts during the school year?  I’d love to hear them, so please take a minute to share!



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Maple Glazed Monkey Bread & Our Favorite Back To School Tradition


Do you have any special traditions that your family does to start off each school year?  My kids love tradition, and while most of our traditions seem to center around the holidays, one of our favorite things to do at the beginning of school each year is let each child choose a special menu plan on “their night” during the first week of school.


One of the most important parts of our back-to-school tradition is that each child has their meal served on this special “Red Plate” that we received as a wedding gift from a sweet friend of mine way too long ago.  (If you ever need a wedding gift for someone special, this is one of my favorites!) When that plate is pulled out there’s just something special that happens around the whole table, and if we remember the kids also light a few candles to celebrate. 😉  Since my Sweet Caroline always chooses breakfast for dinner, we decided to practice this week on a new Monkey Bread recipe for her special night’s dessert.


Our favorite Monkey Bread Recipe requires quite a bit more work before popping in the oven, so I was tickled when a friend shared this simpler version for a busy night treat.  I’m not sure that we love it quite as much as the original, but it was pretty yummy, and every bite was gobbled down within just a few minutes after cooling down from the oven.   Here’s the recipe if you’re in a hurry for a special treat in your home too . . .

 Maple Glazed Monkey Bread


  1. 2 small packages refrigerated biscuits (I used two of the Pillsbury ones that come in packs of 4)
  2. 1 cup brown sugar
  3. 1 tsp. cinnamon
  4. 1/2 cup butter
  5. 1/2 c maple syrup


  1. Melt butter.  Stir in maple syrup and set aside,.
  2. Mix together brown sugar and cinnamon.
  3. Pour one half of butter and syrup mixture in the bottom of a round fluted pan.
  4. Then add half the cinnamon/brown sugar mixture.
  5. Place biscuits (no need to quarter them like in many monkey bread recipes), on top of the syrup and sugar mixture.  I  just layered them around the pan on top of one and another in a circle.
  6. Sprinkle the rest of the cinnamon/brown sugar mixture over the top of the biscuits.
  7. Drizzle remaining syrup mixture over the top of the biscuits.
  8. Bake in preheated oven at 350 for 25-3o minutes.
  9. Cool for a few minutes in pan, then flip onto plate.
  10. Enjoy!


If you need a little more menu inspiration, go HERE

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Almost Homemade Blackberry Cobbler


This weekend while visiting my in-laws for a very quick day trip, we gathered up the last few blackberries on their bushes to bring home and mix up a batch of cobbler.  Mr. Deaton (a sweet friend of my husband’s parents, and undoubtedly one of the nicest men you’ll ever meet), helped my kids and me pick every berry we could find.  While we were chatting he mentioned his mother’s favorite recipe for Blackberry Cobbler. . .  and if you knew Mr. Deaton, you’d know I just had to try it.


Here’s the best part:  Mr. Deaton told me that when he makes the recipe himself, he just used a Pillsbury Pie Crust instead of mixing up a fresh pie crust from scratch . . . WOOHOO!  That meant I didn’t have to stress over creating and rolling out the pie dough, but I’d still make a cobbler *almost* as good as his mom’s (which worked out just fine for me.)  If you’d love some yummy cobbler but might enjoy a lazy way to get there, here you go.  (Doesn’t lazy just sound wonderful?)




Almost Homemade Blackberry Cobbler

  1. 1/2 cup butter, melted
  2. 2 tsp. vanilla
  3. 1 cup sugar
  4. 1/2 cup all purpose flour
  5. 1 refrigerated Pillsbury Pie Crust
  6. 3 1/2 fresh blackberries, sprinkled with a little extra sugar
  7. 1 tablespoon sugar
  8. 1 egg white
  9. 2 tablespoons water
  1. Mix together butter, 1 cup sugar, flour and and vanilla.
  2. Sprinkle a little sugar over your berries, and slowly mix them into the flour mixture.
  3. Pour into greased 11×7 pan (we only had a 9×13, which worked just fine!).
  4. Using pizza cutter (or knife if you don’t have one), cut 1″ strips from the pie crust and layer on top of the blackberry mixture.
  5. Mix together egg whites and water, and lightly brush over the pastry.  Sprinkle remaining 2 tablespoons of sugar over the pie crust.
  6. Bake at 425 for 40-455 minutes, or until crust is brown.  (Mine was pretty brown at 40 minutes.)
  7. Serve with ice cream, and enjoy!
By the way, I just realized I posted two cobbler recipes in all of two weeks . . .  oops!  We really don’t eat all that much cobbler around here, but in the summertime it’s hard for this penny pincher to pass up an easy dessert made with a few free or cheap berries!




Looking for more recipe ideas? Start HERE. You may want to also check out this Blueberry Cobbler Dump Cake or Cherry Cream Cheese Cobbler



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Blueberry Scone Muffins

It’s been forever since I’ve made these Blueberry Muffins, but when I saw that Publix had blueberries on sale this week I knew it was time to add them to the menu plan!  They’re absolutely delicious, and taste a wee bit more like a scone than a muffin, which suits our family just fine.  If you really love blueberries, you’ll also want to try out this Blueberry Cobbler Recipe . . . yummmm!

Here’s how to stir up some fresh homemade muffins in your kitchen this week . . .

Blueberry Scone Muffins


  1. 2 cups fresh blueberries On Sale $2.99 at Publix in new ad starting tomorrow or $3.68 at Kroger this week; also check the prices at Aldi’s!
  2. 3 cups all-purpose flour
  3. 1 1/2 cup white sugar Use $0.75/1 Dixie Crystals Granulated Sugar printable, $0.50/1 Imperial Granulated Sugar printable, $0.50/1 Imperial Granulated Sugar printable
  4. 1 teaspoon salt
  5. 4 teaspoons baking powder Use $0.30/1 Argo Baking Powder printable
  6. 2/3 cup vegetable oil
  7. 1 egg
  8. 2/3 cup milk
  9. 1/2 cup white sugar
  10. 1/3 cup all-purpose flour
  11. 1/4 cup butter, cubed
  12. 1 1/2 teaspoons ground cinnamon



  1. Preheat oven to 400 and line muffin cups or spray with cooking spray.
  2. Combine 3 cups flour, 1 1/2 cup sugar, salt and baking powder.
  3. Put 2/3 cup oil in measuring container, add egg and enough milk to fill to 2 cups.
  4. Add to dry ingredients, gently stir in blueberries.
  5. Divide batter into 24 muffin cups.


For Crumb Topping

  1. Combine 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon.
  2. Use pastry cutter (or two forks) to mix.
  3. Sprinkle on top of unbaked muffins.
  4. Bake at 400 for 20 – 25 minutes (mine took exactly 20), enjoy!


Recipe adapted from All RecipesThanks to I Heart Publix for the coupon matchups, and check out $5 Dinner Mom for more bargain meal deals!  If you need a little more menu inspiration, go HERE

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Cinnamon Raisin Cream Cheese Stuffed French Toast




If you’ve been looking to make cream cheese stuffed french toast at home, this recipe is the one for you!  It’s so easy, absolutely delicious, and a great way to enjoy some BOGO Pepperidge Farm Cinnamon Raisin Bread at Publix this week.  I sooooo wish I had a fancy camera to do this yummy deliciousness justice, but you’ll just have to trust me. . . it’s perfect. (Heaven sent!)




Cinnamon Raisin Cream Cheese Stuffed French Toast


  1. 8 oz. cream cheese in tub we used the Publix fat free brand
  2. 4 tablespoons sugar
  3. 1 cup milk
  4. 2 eggs, beaten
  5. 1 tsp vanilla
  6. 1/2 tsp cinnamon
  7. cinnamon raison bread Pepperidge Farm BOGO $3.99 at Publix
  8. 2 tbsp. butter



  1. Cream together sugar and cream cheese until well blended.
  2. In small bowl, mix together milk, eggs, vanilla & cinnamon.
  3. Spread cream cheese mixture onto cinnamon raisin bread (like you would if you were going to make a peanut butter sandwich).
  4. Pour egg mixture in pie plate & melt butter in skillet or on electric griddle. Dip both sides of cinnamon bread into mixture, then cook over medium heat (about 350 on my skillet) until cooked, about 4 minutes per side.
  5. Serve with syrup & powdered sugar . . . yummmm! 



 You may also want to check out this recipe for Peanut Butter & Banana French Toast. . . mmmmmm. . .

(***** UPDATE:  A reader mentioned on Facebook that they do a similar recipe, but use 8 oz. of cream cheese whipped together with a container of marshmallow fluff for the filling.  This recipe was so good, but you can bet I’ll be trying that in the future!  Thanks, Travis!) 🙂


Thanks to I Heart Publix for the coupon matchups, and check out $5 Dinner Mom for more bargain meal deals!  If you need a little more menu inspiration, go HERE

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Good-For-You Banana Apple Raisin Bran Muffins


I’ve had a slight problem with picking up a few too many bananas at Aldi lately, so my freezer is packed with browned bananas that didn’t get eaten quickly enough!  I finally decided it was time to do something with all those bananas, and came up with this healthified 🙂 treat that we loved.  They’re good for you, and a great way to use up some fruit in your kitchen if you have it.


(You can also easily double the batch . . which is what I did because muffins go fast around here!)


Morning Glory Muffins


  1. 1 1/2 cups raisin bran
  2. 1 egg
  3. 3/4 cup milk
  4. 1/2 cup whole wheat flour
  5. 1/2 cup white flour
  6. 1 tsp. baking soda
  7. 1 tsp. cinnamon
  8. 2 tbsp. butter
  9. 2 tbsp. sugar
  10. 1 apple, shredded
  11. 2 very ripe banaas
  12. 1/2 cup honey



  1. Mix egg and milk in a bowl, and add raisin bran.  Let stand for five minutes.
  2. Meanwhile, in a seperate bowl, mix together flour, baking soda, cinnamonn melted butter, apple, banana and honey.
  3. Add to egg and milk mixture, and stir until mixed.
  4. Spoon unto muffin cups, and bake for 18-20 minutes (mine were closer to 18.)
  5. Enjoy!
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Oh Boy Waffles With Strawberries & Chocolate Chips

20120208-114414.jpgEvery Saturday for just about the last twelve years (at least when we haven’t had early morning ball games . . .) our family has made these Oh Boy Waffles. The recipe came from a 1969 Better Homes & Gardens cook book (you know, the one with the picnic table cover?), and undoubtedly our favorite Saturday morning treat.


This weekend, my (~very wise~) Sweet Caroline decided that we needed to fluff those waffles up a bit by adding some fresh strawberries. Then, she noticed a few chocolate chips lurking in the pantry, so she decided they’d be perfect to add to the batter as well.  The result? Heaven sent yumminess. (That girl knows a thing or two about her breakfast!)

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same recipe made up as S’mores 🙂 


Here’s how you can treat your family to special sweet treat this Valentine’s Day (or Valentine’s Day weekend . . .)


Oh Boy Waffles recipe adapted from BH&G Cookbook


  1. 2 1/4 cup flour (the recipe originally called for 2 1/4 cups flour, but I usually add about 1/8 cup more to get the right consistency)
  2. 4 teaspoons baking powder Use $0.30/1 Kingsford’s Corn Starch or Argo Baking Powder, exp. 4/15/12 (SS 11/06/11) or $0.30/1 Argo Baking Powder printable
  3. 3/4 teaspoon salt
  4. 1 1/2 tablespoons sugar Use $0.50/1 Imperial Granulated Sugar printable
  5. 2 beaten eggs
  6. 2 1/4 cups milk
  7. 1/2 cup vegetable oil
  8. 2 tablespoons semi-sweet morsels per waffle (optional) Use $0.50/2 Nestle Toll House Morsels printable
  9. strawberries for topping (optional) On Sale $2.49 at Publix
  10. syrup & powdered sugar for topping


  1. Sift together dry ingredients (I just beat the dry ingredients together for a few seconds with a wire whisk to sift).
  2. In seperate bowl mix together eggs, milk and vegetable oil.
  3. Add to dry ingredients and stir just until well moistened (not too long).
  4. Pour 1/2 cup waffle mix into preheated waffle iron.
  5. Sprinkle 2 tablespoons chocolate chips over batter (optional)
  6. Bake according to waffle iron directions.
  7. Top with strawberries, powdered sugar & syrup (yummmm!)



I just took a picture of my pitiful copy of this recipe (it’s hung on the door of our spice cabinet in every home that we’ve lived in, so that I can always easily access it on those groggy Saturday mornings. . . )  My mother-in-law gave my husband the cookbook back in his bachelor days, and I got a kick looking through it this morning! 



You may know how near and dear homemaking is to my heart, so this just made my day!  I need to go check my newer BH&G cookbook and see if they still include it . . .




Looking for another sweet treat to impress your family with this Valentine’s Day? This Cherry Cheese Cobbler would be perfect because the Crescent Rolls are on sale at Publix (and just about everywhere!) this week! Yummmm……


Visit I Heart Publix for more coupon matchups, and check out $5 Dinner Mom for more bargain meal deals. If you need a little more menu inspiration, check out the Recipe Gallery, and you can also see more recipe ideas over on my Pinterest board! 


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Raisin Bran Muffins


I’m planning to mix up a batch of these this weekend, and thought you might like to try them out too (especially if you’re a Publix shopper . . . the Raisin Bran is BOGO this week so you’ll get such a good deal on them!) This is one of my favorite muffin recipes ever, because they’re so simple to make, the batter lasts for 6 weeks in the fridge, and they’re even fairly healthy (except they do have quite a bit of sugar in them . . . I may need to try to tweak that!)


My mother-in-law gave me the recipe years ago, and I always feel like a 1950′s happy housewife when I make them.  You’ll love having them on hand to pop in the oven when you’ve got a few minutes in the morning, and your kids (and hubby!) will enjoy them on these chilly winter mornings.


Jennie’s Raisin Bran Muffins


  1. 2 1/2 cups flour
  2. 2 1/2 cups whole wheat flour
  3. 2 teaspoons salt
  4. 3 cups sugar
  5. 1 1/2 teaspoon cinnamon
  6. 3 teaspoons baking soda
  7. 1 1/2 teaspoon nutmeg (I never use this because I can’t find it in my pantry!)
  8. 1 cup oil
  9. 4 eggs
  10. 1 qt. buttermilk (if you don’t want to purchase buttermilk, just use 4 cups milk and add 4 teaspoons vinegar and let sit 10 minutes to sour milk)
  11. 1 15 oz. package Raisin Bran



  1. Sift dry ingredients.
  2. Add oil, eggs and buttermilk to dry ingredients (don’t mix too long – just until dry stuff gets wet).
  3. Add raisin bran.
  4. Mix in large bowl; fill muffin cups 1/2 – 2/3 full.
  5. Bake at 400 for 15-20 minutes (closer to 15).  Batter will be thick.  Keeps in refrigerator for up to six weeks.  Enjoy!

Looking for more muffin recipes?  Try out these Blueberry Scone MuffinsApple Dumplin’ Muffins, or Banana Chocolate Chip Muffins. . . when we’re finished up with these I think we’ll try those Blueberry Scone Muffins again!


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French Toast Bake




I’m sure you’ve heard a time or two that breakfast for dinner is a fantastic way to make those pennies stretch a little further when trying to cut down your grocery budget.  The problem is, sometimes even plain old breakfast for dinner can take too long on a busy weeknight (at least at our house!), so by making this french toast in the morning for dinner, you’ll have a frugal dinner prepared first thing in the morning!


You can also prepare this ahead of time for the next morning’s breakfast, which is such a great way to save time on a busy morning.  We served it for dinner though with eggs and fresh fruit, and it was a hit at our house.  (And talk about a penny-pinched meal . . . I’m thinking we all ate for less than $5, woohoot!)


Baked French Toast adapted from Rach’s Blog

  1. 1/2 cup melted butter (1 stick)
  2. 1 cup brown sugar
  3. 1 loaf Texas Toast
  4. 1 1/2 cup milk
  5. 4 eggs
  6. 1 teaspoon vanilla
  7. powdered sugar for sprinkling
  8. 1/4 cup white sugar
  9. 1 tablespoon cinnamon
  10. warm syrup 



  1. Melt butter in microwave, then add brown sugar.  Stir until mixed.
  2. Spread butter-sugar misture completely over the bottom of a 9×13 pan.
  3. Beat eggs, milk & vanilla.  Set aside.
  4. Layer bread over sugar mixture.
  5. Pour half the egg mixture over the bread.
  6. Add second layer of Texas Toast (I trimmed the crust off this layer to make it look prettier!)
  7. Spoon remaining egg mixture on top of the second layer of Texas Toast.
  8. Mix together white sugar and cinnamon, sprinkle over the top of the dish.  (I guessed the amount that I used . . . just sprinkle until you feel that you have enough cinnamon sugar covering the toast!)
  9. Cover & chill in refrigerater over night, or cover at least six hours if you’re making it in the morning for dinner.
  10. Cover with aluminum foil and bake for 20 minutes at 350 degrees.
  11. Remove aluminum foil and bake an additional 25 minutes, or until bread is cooked through (will be moist though).
  12. Sprinkle with powdered sugar.
  13. Serve with maple syrup . . . yummm!


Visit I Heart Publix for more coupon matchups, and check out $5 Dinner Mom for more bargain meal deals. If you need a little more menu inspiration, check out the Recipe Gallery.


Interact with 7390+ Penny Pinchers on Facebook and Twitter or Subscribe to Passionate Penny Pincher by email to keep up with all the penny pinchin’ deals!

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Simple 7 Up Biscuits

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I found these simply delicious (easy!) biscuits over on Pinterest, and knew my little crew would love them . . . and oh my goodness they sure did!  My husband took one bite and was hooked . . . however when I asked him what the secret ingredient he replied “ummmm . . . butter?”  Nope, no secret to that one here, but they’ll never guess that the 7-UP is in there (plus, it’s a great science experiment to let your kiddos watch as the 7-Up gets all foamy while you mix!)  We actually doubled the recipe and baked them in a 9×13 pan which worked perfectly for my bunch, so if you need a few more biscuits just double it up.

7 UP Biscuits  


    1. 2 cups Bisquick $0.50/1 Bisquick Baking Mix or Complete Pancake & Waffle Mix printable
    2. 1/2 cup sour cream $1/2 Breakstone’s Sour Cream printable
    3. 1/2 cup 7 Up
    4. 1/4 cup melted butter $1/2 Land ‘O Lakes Margarine, exp. 12/31/11 (ALL YOU Nov ’11), $0.50/2 Land O’Lakes Butter Packages, exp. 12/31/11 (SS 10/23/11), or $0.50/1, $0.35/1 Land O’Lakes Fresh Buttery Taste Spread, Margarine,Product, exp. 12/31/11 (SS 10/16/11)
  1. Cut sour cream into Bisquick mix.
  2. Add 7 Up and stir until it makes a soft dough.
  3. Use a little extra Biscuick to sprinkle onto counter top.  Pat dough out and cut into biscuits.  (I just use a small cup dipped in flour or Bisquick to easily cut biscuits.)
  4. Melt butter in 9 inch square pan in oven.
  5. Place cut biscuits into pan and bake at 450 for 12-15 minutes.
Serve with honey, or a little Cinnamon Butter . . . yummmmm! (and dinner, of course. . .) 😉
Recipe adapted from Plain ChickenThanks to I Heart Publix for the coupon matchups, and check out $5 Dinner Mom for more bargain meal deals!  If you need a little more menu inspiration, check out the  the Recipe Gallery.

Interact with 6250+ Penny Pinchers on Facebook and Twitter or Subscribe to Passionate Penny Pincher by email to keep up with all the penny pinchin’ deals!


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Chocolate Chip Pumpkin Sweet Potato Bread


Have I mentioned lately that I love fall baking?  Pumpkin bread is an absolute favorite in our home, but for some reason I rarely make it except during October. . . maybe November.  However, rumor has it that canned Pumpkin may be in short supply this year, and when I couldn’t find Pumpkin at Publix I tried out a little canned Sweet Potatoes.  Guess what?  It works!  (I was shocked!)


So, if you can find canned pumpkin, you may want to grab an extra can or two this fall; but if not, try out canned sweet potato (mashed & drained. . . ) as a great substitute.  Check out this so-yummy-my-kids-ate-a-loaf-in-24-hours recipe:


Chocolate Chip Pumpkin (or Sweet Potato) Bread



    1. 1 cup vegetable oil $0.50/1 LouAna Product printable
    2. 2 2/3 cups granulated sugar $0.50/2 Domino Brown or Confectioners Sugar, exp. 11/25/11 (RP 08/28/11 R)
    3. 4 large eggs
    4. 15-ounce can pumpkin or substitute with sweet potatoes, drained and mashed
    5. 2/3 cup water
    6. 3 1/3 cups flour
    7. 1/2 teaspoon baking powder $0.30/1 Argo Baking Powder, exp. 12/31/11 (SS 10/02/11) or $0.30/1 Argo Baking Powder printable
    8. 2 teaspoons baking soda $1/1 Arm & Hammer Baking Soda Product printable 
    9. 1 1/2 teaspoons salt
    10. 1 teaspoon vanilla
    11. 24 oz. bag chocolate chips $0.50/2 Nestle Toll House Morsels printable
  1. Grease two 9×5″ loaf pans.
  2. Blend together first five ingredients in mixer until thoroughly blended.
  3. Mix together flour, baking powder, baking soda, and salt.  Add to wet ingredients.
  4. Add vanilla and chocolate chip and mix until combined.
  5. Pour into two greased pans, bake at 350 for 55-65 minutes.
  6. Cool completely on wire rack and serve.  Yummmmm!




Be sure to check out the new Recipe Gallery for more recipe ideas! 


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Pinch An Extra Penny: Have Breakfast For Dinner.

Note to self:  pictures of eggs just aren’t real pretty.  (Sorry, guys!) 


Lately the meat deals at Publix (and just about everywhere . . . ) have been far from amazing.  So, what to do?  Think of a few options where meat only plays a small part of your meal!  It’ll save you quite a few pennies, and it’s a great way to clear out some veggies from your fridge.


Baked Omelette


  1. 8 eggs Publix Large Eggs, Grade A, 18-ct, (limit 4 deals) – $2.00
  2. 1 cup milk
  3. 1/2 tsp. seasoning salt
  4. 3 ounces cooked ham, diced Smithfield Smoked Ham, On Sale $2.99/lb (we actually made this without any meat and it was still yummy, plus pinched a few extra pennies!)
  5. 1/2 cup cheddar cheese Publix Shredded Cheese 8-oz pkg $2.49, use $1/2 Market Pantry Shredded or Block Cheese Target printable (no longer printing check your coupons)
  6. 1/2 cup mozzarella cheese (If you only have cheddar, you can substitute with cheddar and leave the mozzarella out)
  7. 1 tablespoon dried minced onion
  8. 1/4 cup green pepper optional, our local farmer’s market had them for $.50 each, so I’ve been stocking up!
  9. 1/4 cup onion, optional Sweet Onions, $.99/lb
  10. 1/4 cup mushrooms, optional Baby Portabella Sliced Mushrooms 8-oz pkg -$1.69 (I had a bunch leftover from last week’s Beef Stroganoff recipe, so they were perfect!)
  1. Preheat oven to 350 degrees.  Grease 8×8 inch casserole & set aside.
  2. Beat together milk & eggs, then add seasoning salt, ham, cheeses, minced onion, green pepper, mushrooms & onion.
  3. Bake in uncovered dish for 350 from 40-45 minutes.
Recipe adapted from All Recipes. Thanks to I Heart Publix for the coupon matchups, and visit $5 Dinner Mom for more bargain meal deals.  If you need a little more menu inspiration, check out the Recipe Index


Interact with 5861+ Penny Pinchers on Facebook and Twitter to keep up with all the penny pinchin’ deals, or subscribe to Passionate Penny Pincher by email.


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Homemade Granola Bars



I’ve tried making homemade granola bars a time or two before, but never successfully.  The problem is, they tend to fall apart!  But when my friend Nancy from Real Food Allergy Free had her Homemade Granola Bars featured on Five Dollar Dinners (yayyyyy, Nancy!), I decided they were worth a shot.  They worked perfectly, and I was so glad to add a few more snacks to our lunch box stash.


Because we don’t have any allergy issues at our house, we adapted the recipe for our family.  However, if you’d like to see the gluten free, dairy free version start HERE, and be sure to visit Real Food Allergy Free for more allergy-free food ideas!



Homemade Granola Bars



  1. 1/2 cup butter, softened
  2. 1 cup honey Use $1/1 Burleson’s Pure Honey printable  I ran out of honey, so used 3/4 cup honey combined with 1/4 light corn syrup – I wish I’d had more honey!
  3. 4 1/2 cups oatmeal
  4. 1/2 cup whole wheat flour
  5. 1/2 cup white flour
  6. 1 tsp. baking soda
  7. 1 1/4 cups chocolate chips remember these are included in the Publix Buy Theirs Get Ours Freesale this week, use these $0.50/2 Nestle Toll House Morsels printable or $1/2 Nestle Toll House Morsels printable to get them for $1.60 each! (1 cup would have been enough, but my husband was standing next to me and thought I should add more) 🙂


  1. Set oven to 325.  Grease a 9×13 pan.
  2. Beat butter & honey until well blended.
  3. Add flour, oats, and baking soda, and beat until combined.
  4. Stir in chocolate chips.  Press into pan until completely flat to keep the bars from falling apart.
  5. Bake for 25 – 30 minutes (mine took just 25 minutes).
  6. Let cool 10-15 minutes, then cut into squares.  Wrap tightly and serve for your kids lunchbox treats!


Recipe adapted from $5 Dollar Dinners & Real Food Allergy Free.  Looking for more yummy recipes?  Check out the Recipe Index!  


Interact with 5585+ Penny Pinchers on Facebook and Twitter to keep up with all the penny pinchin’ deals, or subscribe to Passionate Penny Pincher by email!


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Time For A Treat: Banana Chocolate Chip Muffins

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My kiddos seem to be hungry just about every minute of the day right now.  Like, all the time, never gonna end, we really, really-need-to-eat-right-this-minute-mom hungry!  And, while I do buy lots of bargains at the grocery store, I love taking a few minutes to bake them a slightly more healthy snack at home.


This recipe is from my friend Nancy at Real Food Allergy Free, and they’re easily gobbled down in one morning flat at our house. (They’re soooo good!) You can also check out Nancy’s gluten-free recipe over HERE, and the recipe doubles easily if your family loves them as much as we do. . .


Banana Chocolate Chip Muffins


  1. 3 ripe bananas
  2. 1/3 cup vegetable oil
  3. 1/2 cup sugar
  4. 1 1/2 cups whole wheat flour
  5. 1 teaspoon baking powder
  6. 1 teaspoon baking soda
  7. 1 teaspoon salt
  8. 1 teaspoon vanilla
  9. 1 egg
  10. 1 cup chocolate chips



  1. Pre-heat oven to 350.
  2. Combine bananas, oil, sugar, vanilla & egg in a large bowl; mix well.
  3. Mix dry ingredients in a separate bowl. Add flour mixture to banana mixture, mixing just until blended (ignore lumps).
  4. Fill muffin tins 2/3 cups full.
  5. Bake 20 minutes, cool & enjoy!


Looking for more yummy muffin recipes? Try out these Raisin Bran MuffinsBlueberry Scone Muffins, or Apple Dumplin’ Muffins.

Interact with 5160+Penny Pinchers on Facebook and Twitter to keep up with all the penny pinchin’ deals!

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Fresh Cherry Cobbler


The sales on cherries are at the lowest price of the year, however it’s sometimes difficult to find a recipe that actually uses fresh cherries!  Many cherry recipes call for canned cherries or cherry pie filling, which can be incredibly expensive.


But since cherries are priced at $1.99/lb. at Publix (or just $2.99/lb. at Target), this cobbler will cost you between $3-$4 for the entire pan. (Which served eight happy helpings tonight when a few friends came over to test out the recipe with us!)  For less than $.50 per serving, there’s no reason not to try out this recipe this week.  (I promise, your family will be so glad you did!)



Fresh Cherry Cobbler adapted from All Recipes


  1. 1/2 cup butter
  2. 1 cup all-purpose flour
  3. 1 cup white sugar
  4. 1 teaspoon baking powder
  5. 1 cup milk
  6. 2 cups pitted sour cherries On sale $1.99/lb. at Publix or $2.99/lb. at Target, see how we pitted them at our house
  7. 3/4 cup white sugar
  8. 1 tablespoon all-purpose flour
  9. ice cream optional . . . not-so-optional at our house 🙂

Use the $2/1 Publix ice cream when you purchase Smuckers Ice Cream Toppings from the Publix Yellow Advantage Buy Flier (Smuckers Toppings are priced at $1.89, so you basically get them free!)



    1. Preheat oven to 350.
    2. Melt butter in 9×13 casserole dish in stove, until completely melted (about five minutes.)
    3. Meanwhile, combine 1 cup flour, 1 cup sugar & baking powder in small bowl, mix well.
    4. Add milk and stir until combined, then pour flour/milk mixture over melted butter in casserole dish.
    5. Mix together cherries, 3/4 sugar, and 1 tbsp. flour in bowl.  Evenly pour cherry mixture over flour/milk mixture in casserole (do not stir.)
    6. Bake 45-55 minutes, until golden brown.
    7. Serve warm . . . with ice cream of course!




Love cherry recipes?  Be sure to try out this Cherry Cream Cheese Cobbler (it’s next on my list this week!)  You’ll also enjoy this yummy Blackberry Cobbler or Blueberry Cobbler Dump Cake. (I think I’m in a summertime cobbler mode . . . I would love nothing better than to make one every week!)



Thanks to All Recipes for this wonderful recipe!  Also thanks to I Heart Publix for the coupon matchups, and check out $5 Dinner Mom for more bargain meal deals. If you need a little more menu inspiration, visit the Recipe Index.  Join Passionate Penny Pincher on Facebook to keep up with all the meals & deals!


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Homemade Raisin Bran Muffins

You know how sometimes you bake a treat for your family, and it just stirs up all those warm, happy feelings while it’s baking in the oven?  (Am I the only one that gets that feeling when something yummy is baking in the oven?)  Well, this is one of those feel-good-smell-good-taste-good-and-good-for-you recipes at our house, which are not only delicious, but also a great healthier treat (with just 2.5 Weight Watchers points per muffin!)


My mother-in-law gave me the recipe years ago, and I always feel like a 1950′s happy housewife when I make them. 🙂  The best part is that they make tons, so bake up as many as you need now, and then store the batter in the refrigerator for up to six weeks. (I don’t think they’ve ever made it through two weeks at our house!)  These also make a great gift to take to a new mom. . . just wrap them up in a cute tupperware container with a pretty bow, and deliver muffins for her family whenever they need them!  Here’s the recipe:


Jennie’s Raisin Bran Muffins


And here’s the batter sitting in my fridge just waiting to be popped in the oven (maybe for today’s after-school snack!)



Looking for more muffin recipes?  Try out these Blueberry Scone Muffins, Apple Dumplin’ Muffins, or Banana Chocolate Chip Muffins. . . when we’re finished up with these I think we’ll try those Blueberry Scone Muffins again!


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Sugar Doughnut Breakfast Cupcakes

This is a guest recipe from Brenda at Busy Mom on the Go.  Brenda and her sister Jaime share tips on money management, crafting ideas, recipes, and home management ideas on their site, and I can’t wait to try their yummy muffins out in our kitchen too! 


For all of you out there that really know me, there is no hiding the fact that I have an incredible sweet tooth.  If it’s sweet, I probably like it!  When I first saw this recipe  for sugar doughnut muffins, I knew it was going to be my new recipe of the week. 

This recipe is a cross between a cake donut and a sugar-covered doughnut.  Normally when I think of homemade doughnuts, I remember the deep fried doughnuts covered in sugar.  I don’t like to eat many fried foods and I don’t often feed them to my family,  so I was excited that this recipes had the taste of a donut without the excess oils.  (Please note this recipe is not healthy, but it is better than donuts fried in a deep fryer!)

The original recipe was sugar doughnut muffins, however because the texture of this muffin is much more like a cupcake, so I call them Sugar Donut Breakfast Cupcakes!



Sugar Donut Breakfast Cupcake Recipe


  1. 3/4 Cups Sugar
  2. 1/3 Cups Egg Substitute (or 1 large egg)
  3. 1 & 1/2 Cups All Purpose Flour
  4. 2 tsp Baking Powder
  5. 1/4 tsp Salt
  6. 1/4 tsp nutmeg
  7. 1/4 tsp cinnamon
  8. 1/4 cup vegetable oil
  9. 3/4 cup milk
  10. 1 tbs vanilla extract
  11. Small amount melted butter (1-2 Tbs), and sugar, cinnamon sugar, or powdered sugar for topping



  1. Preheat oven to 350 degrees.  Grease muffin pan.
  2. Beat together in a bowl egg, vanilla and sugar.  Add in milk and vegtable oil.
  3. In another bowl mix together flour, baking powder, salt, nutmeg and cinnamon. 
  4. Combine all wet and dry ingredients together.  Pour batter into muffin cups, filling 3/4 full.  Bake large cupcakes 15-18 minutes.  Mini cupcakes bake 10-15 minutes.  To test insert a toothpick in center of cupcake, if it comes out clean they are ready. 
  5. When cupcakes are finished baking.  Melt small amout of butter.  Dip top of cupcake into butter then dip into sugar of choice.  Cool slightly before serving. 
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Time For A Treat – Crazy Good Monkey Bread


My little girl turned eight this Sunday, and her favorite food ever is Monkey Bread!  Well, I thought I had a pretty good recipe for Monkey Bread, but when I tried out my friend Paige’s Monkey Bread I realized she had me beat (and my family agreed!)


If you’re planning to pick up loads of cheap biscuits at Publix this week, this would be a great recipe to try out over the weekend 🙂


Crazy Good Monkey Bread


  1. 3 cans biscuits
  2. 1 ½ c. brown sugar
  3. 1 ½ sticks butter or margarine
  4. 1 T cinnamon
  5. 1/2 cup white sugar mixed with 1/2 tsp. cinnamon
  6. Pam Cooking Spray


  1. Cut biscuits into quarters and coat with cinnamon sugar mixture (at our house we put the biscuits in plastic bags and my kids shake until their heart’s content!)
  2. Melt butter; mix with brown sugar & cinnamon.
  3. Put half of biscuits into a greased bundt pan & pour half of brown sugar mixture over it.
  4. Put remaining biscuits in bundt pan & then remaining brown sugar in bundt pan.
  5. Bake at 350 degrees for 35-40 minutes.  Top with powdered sugar glaze.


  1.  3 T butter, melted
  2. 2/3 c. confectioners’ sugar $0.35/1 Imperial Sugar Product
  3. 1 t water

Mix together ingredients for glaze.  Pour glaze over Monkey Bread when removed from bundt pan & still warm.  YUMMMMMM!

Looking for more simple meal ideas? Check out the Recipe Index and join Passionate Penny Pincher on Facebook to keep up with all the meals & deals.

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Time For A Treat – Cranberry Oat Bread

I was so tempted to re-post this recipe for yummy Craisin Good Cookies this week (they are really good if you’d like to make some cookies this week!), but when I saw this Cranberry Oat Bread I couldn’t wait to try it out! 


The recipe is actually for your bread machine, so if you’re one of those girls (like me!) who just had to have a bread machine a few years back, go ahead and dust it off and let it do the baking today!  (If you have any suggestions on how to adapt this recipe for folks who don’t have a bread machine I’d love to hear them – I know there has to be a way to make it without the machine but I’m not sure how. . . I’m betting quite a bit of kneading will be required!) 

And if you’re looking for a few other recipes to use those BOGO Craisins with try out this yummy chicken salad – just substitute the craisins for golden raisins . . . yummmmm!


Cranberry Oat Bread


  1. 2 1/2 cups bread flour $1/1 Eagle Mills Flour
  2. 1/3 cup old-fashioned oats $1/1 Quaker Instant Oatmeal or Oats 1/2/2011 RP Insert (exp 4/30/2011)
  3. 1 tablespoon butter or margarine, softened
  4. 1 cup water (70 degrees to 80 degrees)
  5. 3 tablespoons honey Burleson’s Pure Honey 12 oz+
  6. 3/4 teaspoon salt
  7. 1 teaspoon ground cinnamon $0.75/1 McCormick Spice or Herb 1/2/2011 RP Insert (exp 2/6/2011)
  8. 1 3/4 teaspoons active dry yeast $0.40/1 Fleischmann’s Yeast 12/5/2010 SS Insert (exp 7/5/2011),  $0.40/1 Fleischmann’s Yeast 11/7/2010 SS Insert (exp 4/23/2011)
  9. 1/3 cup dried cranberries or raisins Ocean Spray Craisins BOGO $2.25 



  1. Place first eight ingredients in the bread machine.
  2. Select basic bread setting.
  3. Choose crust color (I chose light, I like everything on the moist side!)
  4. Bake according to bread machine directions. 
  5. Right before the last dough kneading (you’ll probably hear a beep), add the cranberries.
  6. Let the breadmaker finish up the baking, and enjoy!


Recipe adapted from All Recipes.   Thanks to I Heart Publix for the coupon matchups, and check out $5 Dinner Mom for more bargain meal deals!  If you need a little more menu inspiration, check out the Recipe Index.  Join Passionate Penny Pincher on Facebook to keep up with all the meals & deals.


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Honey Bun Cake . . . Or Happy Birthday Jesus Cake on Christmas Morning



My friend Tiffany made this cake for our family soon after we had our third baby, and I remember eating nothing but Honey Bun Cake for two days straight!  This is undoubtedly the yummiest, moistest, make-me-the-happiest breakfast cake ever, and now we make it for our Happy Birthday Jesus Cake on Christmas morning.  (That was Tiffany’s idea too!)


I bake it early Christmas Eve so it’s done and marked off my to-do list, and you can imagine how yummy my kitchen smells the rest of the day (heavenly!)  With this week’s deals on almost every single item at Publix, you have no reason not to enjoy it at your house too this Christmas morning 🙂  Let me know if you try it out. . . I love hearing which recipes you guys like, and I’m almost positive this one will become a favorite in your home too!


Honey Bun Cake


Ingredients  – Cake Batter



  • 2 cups powdered sugar$0.40/1 Domino Sugar 11/14/2010 RP Insert (exp 1/31/2011)
  • 3-4 tbsp. milk
  • 2 tsp. vanilla

***Tiffany doubles the frosting – I usually use 3 cups powdered sugar, 5-6 tbsp. milk, & 3 tsp. vanilla, not quite double but a little more than the original recipe calls for!


Mix the cake mix, sour cream, eggs, sugar & oil.


  In separate bowl stir together the brown sugar & cinnamon.


 Pour 1/2 of the cake mixture into 9×13 pan.  Then add the brown sugar cinnamon mixture. . .

   (that’s my Jackson sprinkling the sugar mixture, he couldn’t stay out of the kitchen once he smelled the cinnamon!)


Pour remaining cake batter on top.  Bake at 275 for 50 -60 minutes. (And just wait for your house to start smelling divine!)


 While cake is baking, mix the icing ingredients all up together . . .


  and pour over cake after it’s cooled slightly. YUMMMMMMM!

This post is linked to Tasty Tuesday over at Balancing Beauty & Bedlam.  Check it out for even more yummy treats this week!Also visit I Heart Publix for more coupon matchups, and check out $5 Dinner Mom for more bargain meal deals.  If you need a little more menu inspiration, check out the Recipe Index.  Join Passionate Penny Pincher on Facebook to keep up with all the meals & deals.


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Homemade Apple Dumplin’ Muffins

The second graders at my daughter’s school were learning about Johnny Appleseed this week, so we were asked to bring in “apple” items for the kids to taste.  The list of requested items to send included apple juice . . . apple sauce . . . sliced apples . . .  but what did this crazy, sweet, RIDICULOUS momma choose?  Well homemade apple muffins of course! (Knowing completely well that I had Martha White muffin mixes in my pantry, but I just couldn’t send my little girl to school with a boxed mix . . . the way any other momma with a brain would!  What was I thinking?)


Despite the work, these yummy muffins were fabulous, and my Sweet Caroline was thrilled when her teacher asked for one more muffin (my heart just swelled up with pride. . . I know it’s tacky to be prideful .  . . but we worked hard on those yummy muffins!  )  They were completely worth the work though and probably the best apple muffin I’ve ever tasted, and even a little on the healthy side!  Here’s what you’ll need to try them out in your kitchen . . .



  • 1 1/4 cup all purpose flour
  • 1 cup whole wheat flour (Can substitute with white flour but this makes them at least a little healthier!)
  • 1 tsp.baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup buttermilk
  •  1/2 cup apple sauce
  •  1 tsp vanilla extract
  • 1 1/2 cups brown sugar
  • 2 cups diced apples Red or Golden Delicious Apples


  • 1/2 cup packed brown sugar
  • 1/3 cup all purpose flour
  • 1 tsp. ground cinnamon
  • 2 tablespoons margarine or butter we used margarine


Preheat oven to 375.  Grease 12 regular size muffin cups or 24 miniature muffin cups (or use paper liners).  In bowl stir together 2 1/4 cups flour, baking soda, and salt.  In smaller bowl mix egg, buttermilk, 1/2 cup applesauce, vanilla, and 1 1/2 cups brown sugar.  Stir together until well blended, then add to the flour mixture and dump in your diced apples also.  Mix all ingredients only until blended, then spoon into muffin tins.

Mix together brown sugar, flour, and cinnamon for topping.  Drizzle 2 tablespoons melted butter while tossing with fork until blended.  Sprinkle over the tops of the muffins.

Bake for 25 minutes in oven (shorten your cooking time if using mini-muffin cups), cool and enjoy.  YUMMMMM!

This post is linked to Saving Money Living Life’s Fabulous Friday

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Eat It Before It’s Gone Pumpkin Bread

I L-O-V-E fall baking!  I know it’s early (and hot . . .), but when I saw a can of pumpkin lurking in the back of my pantry this weekend I just couldn’t resist making a little pumpkin bread.   And since you probably have most of the ingredients right in your pantry (except maybe the pumpkin . . .), it should be a pretty frugal treat! 🙂



My friend Dana gave me this recipe forever ago, and my kids eat it for breakfast, take it to school for a snack, and still want more for dessert! The great thing about it is it makes enough for three loaves, so my plan is always to make one to eat, one to freeze, and one to give away.  However, we’ve never had a singe loaf of Pumpkin Bread make it to the freezer, because we devour it long before it ever gets there!  Here’s what you’ll need to try it out in your kitchen . . .


Pumpkin Bread



  1. 3 1/3 cups flour
  2. 3 cups sugar
  3. 2 tsp. baking soda
  4. 1/2 tsp. salt
  5. 1 tsp. nutmeg
  6. 1 cup vegetable oil
  7. 4 eggs
  8. 2/3 cup water
  9. 1 can pumpkin
  • Mix dry ingredients and wet ingredients separately.
  • Make well of dry ingredients and add then add in “wet” ingredients. Blend all together.
  • Grease and flour 3 large bread bread pans.
  • Bake at 350 for an 45 to 55 minutes (watch closely so it doesn’t get too brown.) Your house will smell so yummy and your kids will love it . . . enjoy!

This recipe is linked up to Eat at Home Cooks Pumpkin Ingredient Spotlight.  Join Passionate Penny Pincher on Facebook for more deals & meals, and go HERE to see the menu plans with coupon matchups!

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How to Make Sour Cream Biscuits

Many nights we get ready for a meal at our house and I want some sort of bread, but hate to break out the Crescent Rolls!  Well my kids love helping me make biscuits, so when I heard there was a recipe for Sour Cream Biscuits, I knew we had to try it.  They’re so easy, pretty tasty, and my son (also our self proclaimed bread connoisseur), gave them two thumbs up!  (But then he started begging me to also make some homemade bread this week, now I’ve got to add that to my to-do list!)

Here’s all you’ll need (I’m betting you have all this right in your pantry!) . . .

2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

3 teaspoons baking powder

3/4 cup sour cream I used fat free

1 1/2 tablespoons water

Preheat oven to 450.  Mix together flour, salt, baking soda and baking powder.  Add sour cream and water, and mix to make a soft dough (you may need to add additional water – just be careful to onl add it 1/2 tablespoon at a time so you don’t add too much!)

With your hands covered in flour (these are really sticky!),  shape dough into biscuits (we use a round glass dipped in flour to cut ours).  Place on baking sheet and bake at 450 for 10-12 minutes, until lightly browned on top. 

Thanks to All Recipes for this easy recipe!  If you’ve got any Bisquik at your house, you may want to try out this recipe that has even fewer ingredients.  Thanks also to I Heart Publix and Two Thrifty Sisters for the coupon matchups, and check out $5 Dinner Mom for bargain meal deals.  If you need some more menu inspiration, you can also visit the Recipe Index 

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Time for a Treat – Lighter Banana Muffins

Let me tell you, coming up with all these yummy recipes has not been good for my waistline!  (ARGHHHH!)  So I dreaded coming up with a treat recipe this week because I knew my body in no way needed one more treat (you can bet who ends up eating most of the treats at this house!)

That’s why I was so excited to find a recipe that uses up a little free sour cream 🙂 , is easy, and even is under 100 calories per serving! (Really, what more convincing do you need?)  This super-yummy, good-for-you, won’t-kill-your-diet-completely recipe is perfect to pack for your kid’s snacks at school, and a great homebaked treat (it’s like a homemade 100 calorie pack!)  The recipe only makes 12 muffins, so I definitely recommend doubling if baked goods get gobbled up quickly at your house (like they do at mine.)

I will tell you that my hubby didn’t like these (he can spot low-cal/low-sugar/good-for-you food from a mile a way).  My ten year old on the other hand loved it, so it’s up to you to see what you think!  I do agree with my hubby that these aren’t nearly as sweet as the muffins I usually make (try out these Chocolate Chip Banana Muffins if you’re looking for sweet . . . you could even add a few chocolate chips to these!)  You could always add an additional 1/4 cup sugar if you’d like to sweeten them up a bit . . . but remember, they’ve got less than 100 calories per muffin, so I liked them just the way they are!

Here’s what you’ll need . . .

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup mashed ripe banana My neighbor traded really ripe bananas with me for not-very-ripe bananas – I think very ripe bananas makes a HUGE difference, so pick up your bananas at Publix today and hide them before your kids eat them all (that’s what happens at my house!)

1/4 white sugar

1/4 cup sour cream I used fat free Breakstone’s from last week’s sale!  You could also pick up  Friendship Sour Cream on sale 4/$5, use $1/2 Friendship blinkie (exp 9/30/2010), or $.75/1 Friendship (get $.75/1 coupon if you say you do not use the product or $.55/1 if you say you do)

1 egg

1/2 teaspoon vanilla

Pam Cooking Spray BOGO $3.25, use $0.35/1 Pam Cooking Spray 8/29/2010 SS Insert (exp 10/31/2010)

Preheat oven to 350, and line muffin cups with paper liners or grease with cooking spray.  Stir together flour, baking powder, baking soda and salt, set aside.  In seperate bowl mash up banana, then add sugar, egg, and vanilla.  Stir sour cream into banana mixture, then mix with dry ingredients.   

Pour batter into muffin cups (fill muffins about half way, they rise quite a bit!)  Bake for 16-20 minutes (mine were done at 16), and cool completely.  If you don’t eat them all up right after they pop out out of the oven, be sure to store in an airtight container!

Thanks so much to All Recipes for this great recipe (I love that you can just use their ingredient search page to find all the sour cream recipes ever made!) Be sure to also visit I Heart Publix and Two Thrifty Sisters for even more coupon matchups, and check out $5 Dinner Mom for bargain meal deals.  If you need some more recipe ideas, check out the Recipe Index!

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Hurry Up and Eat – Piggy (Puppy?) Pancakes!

I have to tell you guys – the recipes around here this week are on the wimpy side of wimpy!  One of our family traditions is that each of our kiddos get to decide what they want for dinner one night during the first week of school, so you get to share their favorites too!  (I’m telling you what, they do not pick well!)  They do however pick pretty frugally, so please bear with me this week! 

My daughter Caroline chose first, and of course picked breakfast for dinner!  Not only breakfast, but cute piggy pancake breakfast (you should have seen my kids putting these together – Jackson used his bacon as a “cane” for his “Old Man Pancake” – then he wanted to take a picture to send Grandpa!  Apparently they’re watching me photograph food way too often – Jackson and Caroline had to photograph their own!) 

Reagan's Puppy Pancake

Caroline's Puppy Pancake (or is it a bunny rabbit maybe?)

Jackson’s Slightly Scary Old Man Pancake (with a bacon cane) – you would have figured that one out without my help, right?


I did find a great recipe for buttermilk pancakes over at All Recipes, and I found the “Piggy” idea over HERE.  The best part is that pancakes are just plain ole’ cheap, so serve them up with a little bacon or sausage, and you’ve got a bargain meal in no time!  Here’s what you’ll need . . . 

Buttermilk Pancakes  

  • 2 tablespoons white vinegar Use $0.50/1 Heinz Vinegar or Apple Cider Vinegar, $1/2 Heinz Vinegar 32 oz or smaller 6/27/2010 SS Insert (exp 8/31/2010),
  • 3/4 cup milk
  • 1 cup all-purpose flour
  • 2 tablespoons white sugar $0.30/1 Domino Sugar Product, 2 lb +
  • 1 teaspoon baking powder $0.30/1 Argo Product 12 oz+ 10/4/2009 SS Insert (exp 12/27/2010)
  • 1/2 teaspoon baking soda $0.50/2 Arm & Hammer Baking Soda or Fridge Fresh Refrigerator Air Filter
  • 1/2 teaspoon salt
  • 1 egg
  • 2 tablespoons butter, melted $0.50/1 Land O Lakes Light Butter
  • cooking spray
  • raisins, grapes, marshmallows, or berries to “decorate”
  • Mix vinegar and milk together in small bowl.  Set aside for five minutes (will bubble) to “sour” the milk. Meanwhile, spray griddle with cooking sray and heat for pancakes. 

    Mix flour, sugar, baking powder, baking soda, and salt in small bowl.  Whisk egg and melted butter into milk mixture.  Add flour mixture to milk mixture and stir.  Pour large and small circles onto griddle (will need one large pancake and two smaller pancakes per pig, puppy, bunny, whatever!)  Assemble into animal face (to see more on this, check out a complete video over HERE). 

    Serve with . . . 

    Oscar Mayer Bacon (On Sale $3.99, be sure to check price on Publix brand also!) 

    Fresh Canteloupe (On Sale $2) 

    *** If you really want to make this easy, you could also pick up two boxes of frozen Aunt Jemima Pancakes (BOGO $2.69, use $1.50/2 Aunt Jemima Pancakes or French Toast).  Buy one regular sized box pancakes and one of the mini-sized pancakes, heat according to directions on package, assemble and enjoy! 

    Pancake recipe adapted from All Recipes.  Check out  I Heart Publix and Two Thrifty Sisters for the coupon matchups, and be sure to visit $5 Dinner Mom for even more great bargain meal deals! 

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    What’s for Breakfast (or dinner . . .)? Oh Boy! Waffles with Blueberry Sauce

    I’m betting you have most of the ingredients for this week’s recipes right in your pantry or fridge this week, because we’ve got a lot to use up and I’m hoping you do too! 

    The waffle recipe comes from my mother-in-law’s 1968 BH&G cookbook, and I always feel like the perfect housewife when I cook from it.  (I can almost see June Cleaver and Donna Reed in my kitchen when I use it – ohhhh to be a cute housewife like those ladies!)  They were called Oh Boy Waffles in the cookbook, and the recipe hangs in my spice cabinet so I can easily access it every Saturday morning! 

    The berry topping was a perfect way to use up some frozen Cascadian Farms fruit (if you still have some from the sale a few months ago), or you can pick up some fresh fruit on sale just about everywhere this week!  Here’s what you’ll need . . .

    For the Waffles:

    2 1/4 cup flour

    4 teaspoons baking powder
    $0.30/1 Argo Product 12 oz+ 10/4/2009 SS Insert (exp 12/27/2010)

    3/4 teaspoon salt

    1 1/2 tablespoons sugar
    $0.40/2 C&H Sugar, 2 lb

    2 beaten eggs

    2 1/4 cups milk
    We used some of our FREE Smart Balance from a few weeks ago and it worked great!

    1/2 cup vegetable oil

    Sift together dry ingredients (I just beat for a few seconds with a wire whisk to sift).  In seperate bowl mix together eggs, milk and vegetable oil.  Add to dry ingredients and stir just until well moistened (not too long).  Bake in preheated waffle iron. 

    While your waffles are baking, make this on stovetop . . .

    Blueberry Topping

    3/4 cup sugar
    $0.40/2 C&H Sugar, 2 lb

    1 1/2 tablespoon cornstarch

    1/3 cup water

    2 cups fresh or frozen blueberries (could substitute with blackberries)
    On sale $1 at Kroger or stockpiled frozen berries – we used Cascadian Farms frozen blackberry/strawberry/blueberry mix and it worked great but I left out the strawberries (I’m not a big strawberry fan – I know, CRAZY!) Be sure to take your $1/1 Cascadian Farms coupon if you want to grab frozen berries!

    Mix together sugar and cornstarch in saucepan.  GRADUALLY add water (I missed that one but it still worked 🙂 ), then add berries.  Cook over medium heat stirring constantly until berry mixture comes to a boil, then let boil one minute stirring occasionally.  Serve warm over waffles, pancakes, or french toast – YUMMMMMM!

    Thanks so much s to I Heart Publix and Two Thrifty Sisters for the coupon matchups. And head on over to $5 Dinner Mom for even more great bargain meal deals!  

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    Time for a Treat – Blueberry Scone Muffins

    With the fabulous blueberry deal out at Publix right now, I knew we’d be eating some berries around our house!  I contemplated making a strawberry-blueberry trifle (that does sound good . . .) or blueberry cobbler (yummmm!), but realized I needed an easy breakfast for my kids as we run out the door this week.

    My hubby loved these and so did I, but I thought they tasted a little more scone-like than muffin-life (which was just fine with me!)  Here’s what you’ll need . . .

    • 2 cups fresh blueberries (make sure they’re ripe, if they’re not ready your muffins will be a little tart) On Sale $1.50, use $1.50/1 HERE to get them FREE!
    • 3 cups all-purpose flour
    • 1 1/2 cup white sugar
    • 1 teaspoon salt
    • 4 teaspoons baking powder
    • 2/3 cup vegetable oil Loana BOGO $3.39, use $.75/1 from 6/6/10 SS
    • 1 egg
    • 2/3 cup milk
    • 1/2 cup white sugar
    • 1/3 cup all-purpose flour
    • 1/4 cup butter, cubed
    • 1 1/2 teaspoons ground cinnamon

    Preheat oven to 400 and line muffin cups or spray with Pam cooking spray.  Combine 3 cups flour, 1 1/2 cup sugar, salt and baking powder.  Put 2/3 cup oil in measuring container, add egg and enough milk to fill to 2 cups.  Add to dry ingredients, gently stir in blueberries.  Divide batter into 24 muffin cups.

    Combine 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon.  Use pastry cutter (or two forks) to mix.  Sprinkle on top of unbaked muffins.

    Bake at 400 for 20 – 25 minutes (mine took exactly 20), enjoy!

    Recipe adapted from All Recipes.

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