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!
Click here to go to a Printer Friendly Page
Advantage Cooking owners click here to download this recipe.
| Recipes |
1 |
2 |
3 |
4 |
5 |
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.
Sorry, the comment form is closed at this time.