Published on August 21, 2014
Pumkin Spice Muffins Cindy Sage 2 2/3 cups whole wheat flour 2 ¾ tsp baking powder 1 ¼ tsp baking soda 2 3/4 tsp ground cinnamon 2 ¾ tsp ground nutmeg 3 eggs, beaten 1 1/3 cups pumpkin puree 1/3 cup white sugar 2 2/3 unsweetened applesauce 2 Tbsp and 2 tsp vegetable oil 1 ¼ tsp almond extract Preheat oven to 350 degrees. In a medium bowl, mix together flour, baking powder, baking soda, cinnamon, and nutmeg. Set aside. In a large bowl, combine eggs, pumpkin, sugar, applesauce, vegetable oil, and almond extract. Slowly add the flour mixture to the large bowl until just blended. Do not over beat. Pour the batter into 18 nonstick muffin cups. Bake for 25-30 minutes. Remove muffins from the oven, and let cool slightly. Remove the muffins from the pan and let cool completely. Poppy seed Bread Cindy Sage Dry ingredients: 3 c. flour 1 ½ tsp. salt 1 ½ tsp. baking powder 2 ½ c. sugar Wet ingredients: 3 eggs 1 ½ c. milk 1 ½ tsp. vanilla 1 1/3 c. oil 1 ½ Tbsp. poppy seeds 1 ½ tsp. almond extract Glaze: ¼ c. orange juice ¾ c. powdered sugar ½ tsp. almond extract ½ tsp. vanilla Mix dry ingredients in bowl. Mix wet ingredients; add to dry ingredients. Mix 1 to 2 minutes. Pour in lightly greased pans. Bake at 350 for 45 minutes to 1 hour, until toothpick comes out clean. Cool in pans at least 5 minutes. Mix glaze ingredients together and pour over bread in pans. Cool completely and remove from pans. Make 2 large bread (pans).