$10 buck dinners!

Well balanced meals for a family of 4. $10 or less!

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Chocolate Banana Muffins

Some people love bananas. Some people, not so much. My kiddo, definitely not so much. So when I had a few over done brown ones, I decided to make muffins, but with a twist! I figured, why not add cocoa powder. Maybe a little more brown sugar and voila! These moist, tender, tasty muffins were a HUGE hit!

Chocolate Banana Muffins

1 1/2 cup of flour – $.50
1/4 cup of cocoa powder – $.35
1/4 cup of white sugar – $.30
1/2 cup of brown sugar – $.45
2 very ripe bananas, mashed – $.40
1 egg – $.33
1/4 cup of softened butter – $.25
1/4 cup of canola oil – pantry
1 tsp baking soda – pantry
1/2 tsp salt – pantry
1/4 tsp baking powder – pantry
1 tsp vanilla – pantry
Whipped Cream (optional)

COST: $2.58

Preheat oven to 350 degrees. Fill muffin tin with cupcake cups. Set aside.

Mix flour, cocoa powder, baking soda, salt and baking powder together in a bowl.

Combine oil, butter and brown and white sugar until creamed.  Add egg and mashed banana. Mix until smooth. Next, add vanilla, mix again and then slowly fold in the flour mixture. Stir until just combined. Do not overmix.

I like to use a measuring cup with a lip on it to pour batter into muffin cups. Once you’ve filled cups 3/4 full, bake for 18-20 minutes or until muffins are dark and spring back to the touch.

I made some sweetened whipped cream because I had it on hand. In all honesty, these are so moist and lovely, there’s no need for anything but a glass of milk, tea or coffee.


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Cinnamon Churro Cupcake

A good friend of mine, Anne, shared this wonderful recipe with me this week and I just couldn’t wait to try it. I made a few minor adjustments, but I’m sure she won’t mind. I just have to add my own touch. 🙂 Part of my own touch was out of laziness (store bought frosting) and another part was out of creativity (sugar topping). Either way, I hope everyone enjoys. I know my kids did and hopefully my hubby will tomorrow. Happy Father’s Day!!

Cinnamon Churro Cupcakes

1 1/2 cup of flour – $.50
1 1/2 tsp cinnamon – pantry
1 1/2 tsp baking powder – pantry
1/2 tsp salt – pantry
1/2 cup of softened butter – $.50
3/4 cup of white sugar – $.60
1/4 cup of brown sugar – $.35
2 egg – $.66
1/4 cup of canola oil – pantry
1/2 cup milk – $.30
2 tsps vanilla extract – pantry

Cupcake Topping

1 package cream cheese frosting (you can also make your own) – $1.50
1/2 cup white sugar – $.45
1 tsp cinnamon – pantry

COST: $4.96

Preheat oven to 350 degrees. Fill muffin tin with cupcake cups. Set aside.

In a medium bowl, combine flour, cinnamon, baking powder and salt. Set aside.

In a large bowl, cream butter and sugars together until light and fluffy. Add eggs, one at a time, until just combined then stir in vanilla and oil. Sprinkle 1/3 of the flour mixture over the butter mixture and gently stir until barely combined. Add milk, mixing until till smooth batter. Add remaining flower and mix till combined, but do NOT over mix.

Fill each cupcake tin half way. Bake for 14 to 16 minutes.

While cupcakes are cooking, combine topping (sugar and cinnamon) in a shallow bowl. When cupcakes are cooked, remove from oven and let cool for just a few minutes. Before cupcakes cool too much, remove from tin and turn upside down onto cinnamon/sugar topping. Next, allow cupcakes to cool completely and then pipe some frosting and give a little finishing touch of cinnamon. Delish!!


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