Sep 012005
 
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Shelley: This is a special reward for a good day of school. Since these muffins aren’t high on my “healthy snack” list, I use the mini-muffin pan. I recommend glazing them after they’ve thawed, not before freezing. Add some hot tea and “dress up” clothes and you’ve made a memory!

GlazAlPopSeedMuffin
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Recipes

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2

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6

Servings

12

24

36

48

60

72

Makes: muffins

24

48

72

96

120

144

Muffin Ingredients
Flour

1-1/2 C.

3 C.

4-1/2 C.

6 C.

7-1/2 C.

9 C.

Sugar

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.

Poppy seeds

1 T.

2 T.

3 T.

1/4 C.

1/4 C. + 1 T.

1/4 C. + 2 T.

Baking powder

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.

Salt

1/4 t.

1/2 t.

3/4 t.

1 t.

1-1/4 t.

1-1/2 t.

Sour cream

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.

Applesauce

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.

Vegetable oil

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.

Almond extract

1/2 t.

1 t.

1-1/2 t.

2 t.

2-1/2 t.

1 T.

Eggs

2

4

6

8

10

12

On Hand Glaze Ingredients
Powdered sugar

1/3 C.

2/3 C.

1 C.

1-1/3 C.

1-2/3 C.

2 C.

Almond extract

1/4 t.

1/2 t.

3/4 t.

1 t.

1-1/4 t.

1-1/2 t.

Milk

1-1/2 t.

1 T.

1 T. + 1-1/2 t.

2 T.

2 T. + 1-1/2 t.

3 T.

 

Assembly Directions:
In large bowl, combine flour, sugar, poppy seeds, baking powder, and salt; mix well*. In medium bowl, combine sour cream, applesauce, oil, 1/2 t. almond extract, and eggs; beat well. Combine with flour mixture; stir just until moistened. Spoon batter evenly into sprayed (or lined) mini-muffin cups. Heat oven to 375°. Bake 12-14 minutes or until tops are lightly brown.

Freezing Directions:
Store in rigid freezer container; label and freeze.

Serving Directions:
Allow muffins to thaw. Combine powdered sugar, almond extract, and enough milk to make a glaze. Drizzle the glaze over the muffins, boil some water, and invite a friend for tea!

Comments:
To use as a baking mix, combine the dry ingredients and store in a food saver bag or freezer bag. Label and store the mix. Follow the remaining assembly instructions when mixing and baking the muffins.

Nutritional Info: For 2 mini-muffins
Per Serving: 172 Calories; 7g Fat (35.3% calories from fat); 3g Protein; 25g Carbohydrate; 1g Dietary Fiber; 33mg Cholesterol; 98mg Sodium.
Exchanges: 1 Grain (Starch); 1 Fat; 1 Other Carbohydrates.

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

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