| 1/3 cup sugar (2 1/3 ounces) |
1 5/8 teaspoons |
$1.44 per pound
|
$0.02 |
| 1 1/2 teaspoons finely grated zest from 1 lemon |
1/6 teaspoon |
n/a
|
|
| 2 cups fresh blueberries (about 10 ounces), picked over |
3 tablespoons |
$4.99 per pint
|
$0.50 |
| 1 1/8 cups sugar (8 ounces) plus 1 teaspoon |
1 tablespoon |
$1.44 per pound
|
$0.07 |
| 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces) |
1/4 cup |
$2.99 per 5 pounds
|
$0.04 |
| 2 1/2 teaspoons baking powder |
1/4 teaspoon |
$2.59 per 10 ounces
|
$0.01 |
| 1 teaspoon table salt |
0.1 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 2 large eggs |
0.2 eggs |
$2.53 per 12 items
|
$0.04 |
| 4 tablespoons (1/2 stick) unsalted butter , melted and cooled slightly |
1.2 teaspoons |
$3.99 per 16 ounces
|
$0.05 |
| 1/4 cup vegetable oil |
1.2 teaspoons |
$3.00 per 48 fluid ounces
|
$0.01 |
| 1 cup buttermilk |
1 tablespoon |
$3.09 per quart
|
$0.08 |
| 1 1/2 teaspoons vanilla extract |
1/6 teaspoon |
$8.00 per 8 fluid ounces
|
$0.03 |
| Total per Serving |
$0.85 |
| Total Recipe |
$8.54 |
Suggestions?