10
until well combined, about 40 seconds.
Reserve.
3. In a large bowl, mix the oil, sugars,
pumpkin, and vanilla extract using Speeds
2 to 3. Gradually add the eggs, using
Speed 1, until well incorporated.
4. While mixing on Speed 2, gradually
add the dry ingredients to the sugar/
oil/pumpkin mixture. Once almost fully
mixed in, add the walnuts and gently mix
until just combined. Spoon evenly into
prepared muffin cups.
5. Bake in the preheated oven for about 18
to 20 minutes, or until a cake tester comes
out clean.
Nutritional information per muffin:
Calories 342 (34% from fat) • carb. 54g
• pro. 5g • fat 13g • sat. fat 2g • chol. 31g
• sod. 197g • calc. 13mg • fiber 2g
Gluten-Free Banana Muffins
The all-purpose, gluten-free flour
mixes make gluten-free baking easy
and convenient. There are a number
of different brands on the market to
choose from, so taste a few and find
your favorite.
Makes 12 muffins
Nonstick cooking spray
2 cups gluten-free, all-purpose flour
½ cup rolled oats, not quick cooking
¹
⁄
³
cup granulated sugar
¹
⁄
³
cup packed light brown sugar
1½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon xanthan gum (optional –
only if flour blend does not have it
in list of ingredients)
½ teaspoon ground cinnamon
½ cup vegetable oil
2 large eggs, room temperature
½ teaspoon pure vanilla extract
1½ cups mashed, very ripe bananas
(about 3 medium bananas)
1. Preheat oven to 375°F with the rack in
the middle position. Lightly coat a regular
12-cup muffin pan with nonstick cooking
spray; reserve.
2. Put the flour, oats, both sugars, baking
powder and soda, salt, xanthan gum (if
using), and cinnamon into a mixing bowl.
Mix on Speed 1 until fully combined,
about 30 seconds.
3. In a separate, large mixing bowl, mix the
remaining ingredients on Speeds 2 to 3
until smooth and creamy, about 1 to 2
minutes. Add the dry ingredients and mix
on Speed 2 until fully combined.
4. Spoon evenly into prepared muffin cups.
Bake in the preheated oven for about 16
to 18 minutes, or until a cake tester comes
out clean.
Nutritional information per muffin:
Calories 248 (38% from fat) • carb. 37g
• pro. 3g • fat 11g • sat. fat 1g • chol. 31g
• sod. 223g • calc. 92mg • fiber 3g
Lemon Pound Cake
A traditional, moist pound cake with
a lemon twist.
Makes one 9-inch loaf cake, 16 servings
Cake:
Unsalted butter, softened, or
nonstick cooking spray
2 cups unbleached, all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
14 tablespoons unsalted butter,
cut into 1-inch pieces, room
temperature
1¹⁄
³
cups granulated sugar
3 tablespoons grated lemon zest
¼ cup vegetable oil
4 teaspoons fresh lemon juice
2 large eggs, room temperature
1 large egg yolk, room temperature
²⁄
³
cup sour cream, room temperature
Icing:
1 cup confectioners’ sugar, sifted
3 tablespoons heavy cream
2 tablespoons fresh lemon juice
Pinch fine sea salt
1. Preheat oven to 350°F with the rack in the
lower third position. Lightly coat a 9 x 5
x 3-inch loaf pan with softened butter or
nonstick cooking spray; reserve.
2. Put the flour, baking powder, and salt
together in a small mixing bowl. Mix
on Speed 1 until well sifted, about 30
seconds. Reserve.
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