Almond Poppyseed Muffins

Almond Poppyseed Muffins have always been my favorite muffin. Growing up my mom would always make the Krusteaz boxed mix until one day, our grocery stores stopped carrying it. How could they….it was my favorite muffin! For years I went without it until one day in college I found the boxed mix in Seattle. After that discovery and many purchased boxes of it, I decided to try to conquer making it on my own. The boxed mix was so good that I figured it couldn’t be too hard, but boy was I wrong! After over 2 years of sub-par muffins and much defeat, I finally tried and altered a recipe until it was just perfect. I have made it 3 times this week and they still aren’t old. The secret is the almond paste…it gives it the delightfully almond taste that can not be achieved with almond extract alone. I dare you to try them, you will be glad you did!

photo-17Almond Poppyseed Muffins
~1/2 cup sugar
~1 egg
~1/4 cup milk
~1/2 cup sour cream
~1/3 cup oil
~2 tsp almond extract
~1 1/3 cup flour
~1/2 tsp baking powder
~1/2 tsp salt
~1/4 tsp baking soda
~2 TBS poppy seeds
~3.5oz of almond paste shredded (the one I bought came in a 7oz tube, so I used 1/2 the tube)

Preheat the oven to 350. Mix the egg, sugar, milk, sour cream, oil, and almond extract. In a separate bowl, mix the flour, baking powder, salt, and baking soda. Add this dry mixture to the wet mixture until well blended. Then add in the shredded almond paste. Stir until evenly dispersed and then mix in the poppy seeds. Pour in greased muffin tin and bake for 15-20 minutes. The muffin tops will still be mostly white when done, but the sides in/near the muffin tin will be browned. Enjoy thoroughly…once it reaches your taste buds, you will be hard pressed to only eat one! 😉

Pumpkin Bread

This pumpkin bread is hands down my favorite pumpkin bread that I have ever tried.  My mom got this from a mom at our high school and we have been making it ever since!  You won’t ever want to use a boxed pumpkin bread mix after trying this!  This weekend is Club Cross Country Nationals in Bend and many of our Oiselle teammates have joined us for a weekend of racing, fun, and of course baked goods!  As this is one of the baked goods being consumed, I thought it was fitting to post the recipe.  🙂

Ben Bruce thoroughly enjoying it!

Pumpkin Bread
-4 eggs
-3 cups sugar
-1-16oz can of pumpkin
-1 cup water
-3 1/2 cups of flour
-2 tsp baking soda
-1 tsp salt
-2 tsp baking powder
-1 tsp ground cloves
-1 tsp cinnamon
-1 tsp nutmeg
-1 tsp allspice

Preheat the oven to 350.  Mix all the ingredients together and pour into 2 greased loaf pans.  Bake for an hour or until a toothpick comes out clean.  It is SO good!

Date Nut Breads

The to-die-for Sticky Date Pudding has me on a date kick, so in the spirit, here is another date recipe. My teammate Lauren unearthed this recipe from over 10 years ago so I had to try it…old recipes are the best!!  In my naïve thinking I thought somehow after it baked I wouldn’t actually taste the coffee in the original recipe, but the coffee taste was very present.  Both of my roommates loved it with the coffee, but I thought it tasted like dirt (I am not a fan of coffee).  I was determined to try again so that I could actually give it a fair evaluation.  I did some research, altered the recipe a bit and loved it!  It is a very moist, delicious bread!  I am providing both recipes so you can choose depending on your preference.  Enjoy!

date nut breadCoffee Date Nut Bread
1 cup of hot coffee
1 cup (or more) of chopped dates
1 teaspoon of baking soda
1 cup of sugar
1 tablespoon of butter
1 egg
1 teaspoon of vanilla
1 ½ cups of flour
1 cup of chopped walnuts

Preheat the oven to 325.  Mix hot coffee, dates, and baking soda.  Let soak while preparing the rest of the bread (but do not let soak for more than 10 minutes).  Mix the remaining ingredients and then fold the coffee/date mixture into the remaining ingredients.  Pour into the pan and bake for 45-60 minutes.

Spiced Date Nut Bread
1 cup of hot water
1 cup (or more) of chopped dates
1 teaspoon of baking soda
1 cup of sugar
1 tablespoon of butter
1 egg
1 teaspoon of vanilla
3/4 cups of white flour
3/4 cups of wheat flour
1 cup of chopped walnuts
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1/8-1/4 teaspoon of cloves

Preheat the oven to 325.  Mix hot water, dates, and baking soda.  Let soak while preparing the rest of the bread (can soak for up to 30 minutes).  Mix the remaining ingredients and then fold the water/date mixture into the remaining ingredients.  Pour into the pan and bake for 45-60 minutes.