There’s always something special about bread with a spiral inside. Its unassuming exterior renders it almost indistinguishable from [...]]]> The Daring Baker’s October 2011 challenge was Povitica, hosted by Jenni of The Gingered Whisk. Povitica is a traditional Eastern European Dessert Bread that is as lovely to look at as it is to eat!

There’s always something special about bread with a spiral inside. Its unassuming exterior renders it almost indistinguishable from any other loaf of bread. But far from being just any other loaf of bread, it has something special to offer. Perhaps it’s a savory, herby filling that, when surrounded by dense bread, could just about pass itself off as an entire meal. Or that classic cinnamon swirl that so many of us loved as a child. Or just maybe, an autumn treat filled with spiced pumpkin butter. No matter your filling of choice, this Povitica recipe will have you racking your brain for new flavor combinations to pair with the slightly sweet, dreamy dough.

The Daring Bakers October 2011 challenge was Povitica, hosted by Jenni of The Gingered Whisk. Povitica is a traditional Eastern European Dessert Bread that is as lovely to look at as it is to eat!

Povitica (pronounced po-va-teet-sa) is a traditional holiday sweet bread served in Eastern European countries. It is also known by other names such as Nutroll, Potica, Kalachi, and Strudia. The technique by which the dough is rolled paper thin and the filling is rolled into the dough has been passed down through the generations. In order to keep this tradition alive, the Daring Bakers have prepared an astounding collection of Povitica this month. And I’m sure that many of us will be making this recipe over and over with different variations. I know I will!

I adapted the bread dough to use pure maple syrup instead of refined sugar, and the pumpkin butter uses raw honey as a sweetener to fit in with my October: Unprocessed guidelines. I think this choice actually gave the bread a greater depth of flavor!

I’m sending this bread to YeastSpotting, where you can find an inspiring collection of yeast bread every Friday.

Povitica
Created by Jenni of The Gingered Whisk
Yield: 2 loaves

1 cup milk
6 tablespoons pure maple syrup
2 1/4 teaspoons instant yeast
1 1/2 teaspoons sea salt
2 eggs, lightly beaten
1/4 cup unsalted butter, melted
4 cups all-purpose flour

Approximately 2 cups pumpkin butter for filling (recipe follows)
1 egg white for brushing top of loaves

In a medium saucepan, heat the milk and maple syrup to just below boiling (180°F), stirring constantly. Once it has reached 180°F, remove it from the heat and allow it to cool to 110°F.

Meanwhile, in a large bowl stir together the instant yeast, salt, and 2 cups of the flour. Add the milk mixture and stir until combined. Mix in the eggs and melted butter.

Stir the dough until it is well combined, continuing to add flour until the dough begins to clean the sides of the bowl. Turn the dough out onto a floured surface and knead it until it is smooth and no longer sticky, adding more flour if necessary.

Place the dough in a lightly oiled bowl, cover it, and allow it to rise for approximately 90 minutes, or until doubled in size.

While the dough is resting, prepare the filling (recipe below).

Spread a clean sheet over your work surface, and flour it sparingly with a small handful of flour. Place half of the dough onto the sheet, and leave the other half in the rising container until you are ready to roll it out. Roll out the dough with a rolling pin until it is roughly rectangular, approximately 12″ by 15″. Brush a few teaspoons of melted butter over the surface of the dough.

Using the rolling pin or the tops of your hands, gently continue to stretch the dough in a rectangle shape until it is opaque. Pick up the dough from each side as you are stretching it, to ensure that it is not sticking to the sheet. If the dough seems too elastic to hold its shape, let it sit for a couple of minutes and then continue to stretch it.

When you think the dough is thin enough, try to stretch it just a little more. It should be thin enough that you can see the color/pattern of the sheet underneath.

Spread half of the pumpkin butter evenly over the surface of the dough, leaving about 1/2″ around the edges.

There are many different ways to roll up the dough and place it in the pan, and each of the methods will produce a different spiral pattern. No matter how you choose to roll your dough, use the sheet to help you.

Starting from the short side of the rectangle, gently lift the sheet so that the dough starts to roll up like a jelly roll. The dough is so thin and fragile that you don’t want to try rolling it with your hands. Continue to lift the sheet and roll the dough until you reach the center of the dough rectangle. Starting at the opposite side, roll the other half of the dough into the center.

Carefully fold this entire roll in half – layering the side-by-side spirals on top of each other. Seal the edges by gently pressing the edges of the dough together. Carefully transfer the dough into a loaf pan greased with butter.

Repeat this process with the other half of the dough. Cover the pans lightly with a kitchen towel and allow the loaves to rest for 20 to 30 minutes while you preheat the oven.

Preheat the oven to 350°.

Beat the egg white with a teaspoon or two of water, until frothy. Brush the tops of the loaves with egg white mixture. Place the loaves into the oven and bake for 15 minutes.

Turn the oven down to 300° and bake the loaves for an additional 45 minutes, or until the top is a deep golden brown. If the top gets too brown before the loaves are done, cover the pans loosely with aluminum foil to prevent the tops from burning.

Allow the loaves to cool completely in the pan on a cooling rack. The loaves are so heavy that they might collapse if you attempt to remove them from the pans before they have cooled.

The recommended method for cutting Povitica is to turn it upside down and slice it with a serrated knife.

Pumpkin Butter
Adapted from Serious Eats
Yield: approximately 2 cups (enough to fill 2 loaves of Povitica)

1 can pumpkin
3/4 cup apple cider
1/2 cup raw honey
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
pinch of ground cloves

Bring all the ingredients to a boil in a saucepan over medium heat, stirring frequently. Once the mixture starts to boil, cover the pan, reduce the heat to low, and simmer until thick (about 1 hour).

You may want to make an extra batch so that you can spread it onto a slice of Povitica!

Part of undertaking a challenge such as October: Unprocessed is getting out of your food comfort zone. I’ve always been comfortable with my routine of buying boxed cereal at the store. Of course I bought organic, and of course it contained only a few wholesome ingredients. But it’s still a processed food and [...]]]>

Part of undertaking a challenge such as October: Unprocessed is getting out of your food comfort zone. I’ve always been comfortable with my routine of buying boxed cereal at the store. Of course I bought organic, and of course it contained only a few wholesome ingredients. But it’s still a processed food and it’s pretty intensely packaged. Five or six cups of cereal inside a plastic bag inside a paper box? Why pay for all that packaging?

It was time to take the plunge and make my own granola. My weekends are already packed with baking and cooking projects to keep us fed with homemade lunches and snacks all week, so I was wary about adding one more project to my list and more dirty dishes to my sink. But this granola is well worth it. I’m addicted to this stuff, and I have no doubt that my tub of homemade granola will be a fixture atop our refrigerator long after October: Unprocessed has finished. The recipe is infinitely adaptable (we’ve already enjoyed variations with raisins and cranberries too!) and the prep takes hardly any time at all. Once it’s in the oven, you can get right back to that mountain of dishes waiting for you in the sink.

Maple Walnut Granola
Created by Simple Math Bakery
Yield: approximately 6 cups granola

3/4 cup pure maple syrup (use 1 cup if you’d like it extra sweet)
1 tablespoon pure vanilla extract
5 tablespoons unsalted butter
1 cup chopped walnuts
6 cups old-fashioned oats
1 tablespoon ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon sea salt

Preheat the oven to 300°. Line a baking sheet or a 9″ by 13″ pan with parchment paper and set aside.

In a medium saucepan, heat the maple syrup, vanilla extract, and butter over medium heat, stirring, just until the butter melts.

In a large bowl, stir together the oats, cinnamon, nutmeg, and salt. Pour the maple syrup mixture over the dry ingredients and stir until well combined.

Pour the granola onto the baking sheet, making sure to spread it as evenly as possible. Bake the granola for 40 minutes, stirring every 10 minutes to ensure even toasting. Let cool, then enjoy.

I need to prepare for the 2011 LA Cupcake Challenge. I’m not sure what it takes to prepare for such an event. Cupcake visualization? An all-you-can-eat cupcake contest? Avoiding cupcakes for weeks prior to the event? I’m open to suggestions.

Last year, I made it through almost all of the cupcakes. I have [...]]]>

I need to prepare for the 2011 LA Cupcake Challenge. I’m not sure what it takes to prepare for such an event. Cupcake visualization? An all-you-can-eat cupcake contest? Avoiding cupcakes for weeks prior to the event? I’m open to suggestions.

Last year, I made it through almost all of the cupcakes. I have been invited to judge the contest again this year, so maybe I can improve upon my ability to put away dozens of mini cupcakes within three hours.

This event may prove to be a bigger challenge than last year, owing to the fact that I’ve drastically reduced my refined sugar intake since then. Perhaps I should ease back into refined sugar before my cupcake binge. Would that lessen the potential for sugar coma?

These muffins won’t exactly help me with that goal since the only bit of refined sugar is in the applesauce. But I still consider them a warm up to the big event. And they make for quite a tasty mid-morning snack, paired with a cup of tea. Unsweetened applesauce would work just as nicely, if you’re not in training for the cupcake challenge.

Spiced Yogurt Muffins
Adapted from Cafe Nilson
Yield: 12 muffins plus 12 mini muffins

2 cups whole wheat flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 cup pure maple syrup
1 cup plain yogurt, room temperature
2 eggs, room temperature
1/4 cup applesauce (I used my cranberry applesauce/jam)
1 teaspoon pure vanilla extract
4 tablespoons unsalted butter, melted and cooled slightly

Preheat the oven to 375°. Grease a regular muffin tin and a mini muffin tin with butter and set aside.

In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and cloves. In a separate bowl, stir together the maple syrup, yogurt, eggs, applesauce, vanilla extract, and butter.

Pour the wet ingredients into the dry ingredients and stir just until combined. Spoon the batter into the muffin tins. Bake for 18-20 minutes (10-12 minutes for mini muffins), or until a toothpick inserted in the center of a muffin comes out clean.

Place the pans on a cooling rack to cool for 5 minutes, then remove the muffins from the pan and place them directly on the cooling rack to cool completely.

There was never a doubt in my mind about how I would interpret this month’s [...]]]> The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.

There was never a doubt in my mind about how I would interpret this month’s challenge. Apple cider doughnuts fresh off the conveyor belt are a staple of my autumn weekends. I can’t drive past the orchard without stopping for a dozen mini doughnuts. The hint of cider and spice coupled with an outer crust of cinnamon and sugar is irresistible.

As I wait in line to buy doughnuts I am hypnotized by the rows of doughnuts being churned out from the small machine, four at a time. The machine plods along, unaware that the line winds out the door. However, most of us don’t mind the wait. We know that once we reach the cash register, the doughnuts in our white paper bag will have been scooped off the conveyor belt only seconds before. There is nothing better than a fresh, hot apple cider doughnut on a crisp fall morning.

On my way back down the hill from the orchard, I always pick up a gallon of the best apple cider that I have ever tasted. The perfect blend of apple varieties and the right amount of spice make this cider incredible. I drink a glass of this cider every day throughout the winter, to satisfy my taste buds and keep the flu at bay.

We were given quite a wide variety of recipes to choose from for this challenge. Since I love working with yeasty goodies of all types, be they wild yeast-raised or instant yeast-raised, I took on the yeast doughnut recipe. The doughnuts turned out light and fluffy, with a sweet bread flavor that hinted of apple and spice. Next time, I would use more apple cider to give a stronger apple flavor.

The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.

I cut the original recipe in half, and adapted it to include fresh apple cider. The recipe that I used is below.

Apple Cider Yeast Doughnuts
Adapted from Alton Brown
Yield: approximately 20 mini doughnuts plus 20 mini doughnut holes

1 cup apple cider
3/4 cup milk (I used rice milk)
3 1/2 tablespoons unsalted butter
2 1/4 teaspoons instant yeast
1 egg
3 tablespoons brown sugar
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
2 1/3 cups all-purpose flour
oil for frying

In a small saucepan, bring the apple cider to a simmer. Allow it to simmer until it is reduced to 1/4 cup of liquid. Remove from heat and set aside to cool.

In a separate pan, warm the milk over medium heat just until it is hot enough to melt the butter. Place the butter in a bowl and pour the warm milk over it. Allow the liquid to cool to lukewarm before proceeding.

In a large bowl or the bowl of your mixer, combine the cider, milk mixture, yeast, egg, brown sugar, salt, nutmeg, and half of the flour. Mix on low speed with the paddle attachment of your mixer (or with a wooden spoon) until the ingredients come together, then beat on medium speed until well combined.

Add the other half of the flour, mixing on low speed at first and then increasing to medium speed. Switch to the dough hook and knead on medium speed until the dough becomes smooth and pulls away from the sides of the bowl, about 4 minutes. If you don’t have a mixer, knead the dough by hand until it is smooth.

Place the dough into a lightly oiled bowl, cover, and allow to rise until doubled, about 1 hour.

On a generously floured surface, gently pat the dough into a circle until it is 3/8 inch thick. Cut out the doughnuts using a circle cutter or a drinking glass, and cut out the middle holes using a smaller cutter.

Cover the doughnuts with a kitchen towel and let them rise for 30 minutes. While the doughnuts are rising, heat the oil in a large, heavy pot until it reaches 365°.

Gently place the doughnuts into the hot oil, 3 or 4 at a time. Fry for 1 minute on each side, or until golden brown. Transfer the doughnuts to a cooling rack placed over a cookie sheet.

Roll the doughnuts in cinnamon sugar and eat while still warm, for maximum enjoyment.

We are lucky to have an abundance of delicious carrots at our local farmers market. It’s one of my favorite purchases every week. They even come with the greens attached. I’m sure there’s a cooking method for the greens, but I haven’t yet experimented with them. Anybody have any recommendations for carrot greens? [...]]]>

We are lucky to have an abundance of delicious carrots at our local farmers market. It’s one of my favorite purchases every week. They even come with the greens attached. I’m sure there’s a cooking method for the greens, but I haven’t yet experimented with them. Anybody have any recommendations for carrot greens? For now, the carrot greens go to enrich my compost pile. And the carrots this week went into these muffins!

Did you know that carrots will stay fresh for longer if you cut off the greens? The carrots lose a lot of moisture through the greens, so cutting them off will allow the carrots to stay hydrated and delicious! I don’t remember where I read that tip, but I have tested it and it works.

I can only assume that the opposite will be true when applied to muffins. If you cut off the muffin top, wouldn’t the muffin lose more moisture? Seems to me that the muffin top serves as a sort of crust and the inside “cakey” part of the muffin would dry out if it weren’t for the muffin top. Any thoughts?

If you need to do some experimentation on this theory, might I suggest a batch of carrot spice muffins? I’ve included my preferred spice blend, but feel free to change it up and experiment!

Carrot Spice Muffins
Created by Simple Math Bakery
Yield: 12 muffins

2 cups white whole wheat flour
1/2 cup sucanat
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 egg
1/2 cup milk (I used rice milk)
1/3 cup canola oil
2 large carrots, grated

Preheat oven to 375°. Grease muffin tins or line with paper.

In a large bowl, sift together the flour, sucanat, baking powder, baking soda, cinnamon, allspice, ginger, nutmeg, and salt. In a separate bowl, combine the egg, milk, and oil.

Pour the wet ingredients into the dry ingredients and stir just until combined. Gently fold in the grated carrots. Divide the batter between 12 muffin cups.

Bake for 15-18 minutes, or until the muffins test done. Cool in the pan for 5 minutes, then remove the muffins from the pan and allow them to cool completely on a cooling rack.

Saturday, 7:10 am. The farmers market had just opened and we found ourselves in front of a bright display of strawberries and marionberries. As we selected one of each type of berry, the farmer appeared in front of us and half-whispered, “I’ve got one container of tayberries back here if you’re interested.” The [...]]]>

Saturday, 7:10 am. The farmers market had just opened and we found ourselves in front of a bright display of strawberries and marionberries. As we selected one of each type of berry, the farmer appeared in front of us and half-whispered, “I’ve got one container of tayberries back here if you’re interested.” The Boyfriend and I exchanged looks. “What’s a tayberry?” I asked. He produced the half pint container and replied, “They’re like gold. They won’t last long.”

I’m not sure if it was his clever marketing or the gorgeous purplish-black hue of the tayberries, but we were sold. We brought home the most delicious collection of strawberries, marionberries, and tayberries. Our CSA share added boysenberries and rhubarb to our bounty. Now, each and every one of those berries could have made their way into our stomachs within a few hours. But I had grander plans for them: pie.

Here they are. The tayberries are on the left side, at the top. They look like blackberries but are longer in shape. They’re a cross between blackberries and raspberries, which means that they taste phenomenal. The perfect addition to my summer berry pie. This pie is definitely a winner, so I’m submitting it to “You Want Pies With That?” for this month’s summer fruit pies roundup.

I decorated my pie with a lattice crust on top, garnished with little pie crust strawberries. The filling came out a beautiful deep purplish-blue color, with a rich sweet-tart berry flavor. The perfect beginning to summer. Now, if only I had some vanilla ice cream…

Rhubarb Berry Pie
Adapted from The King Arthur Flour Baker’s Companion
Yield: 1 yummy 9″ pie

For the crust:
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup unsalted butter, cold
1/4 to 1/2 cup ice cold water

Combine the flour and salt in a large bowl. Slice 1/2 cup of the butter into small cubes and add it to the flour mixture. Using a pastry cutter or a fork, blend the butter into the flour until it resembles large crumbs.

Slice the remaining butter into 1/4″ pats. To do this, slice a stick of butter lengthwise into four pieces. Rotate the stick and cut four lengthwise slices again. Then slice the strips.

Add the butter pats into the flour mixture and blend just until all the butter is coated in flour. Leave large chunks of butter in the dough for a flakier crust.

Add the ice water, one tablespoon at a time, mixing gently with a fork after each addition. Add enough water that the dough just comes together when you grab a small handful. Resist the urge to add too much water, it may get sticky when you try to roll it out.

Separate the dough into two halves, form each half into a disc shape, and wrap with plastic wrap. Place in the refrigerator for at least 30 minutes. This “relaxation period” will serve to keep the dough chilled (thereby preserving the chunks of butter) and allow the gluten to relax (making the dough easier to roll out).

For the filling:
4 cups fresh berries, rinsed (I used 1 cup each of strawberries, marionberries, boysenberries, and tayberries)
1 cup rhubarb, chopped (about 4 small stalks)
1 cup sucanat (or your preferred sugar)
1 1/2 tablespoons tapioca flour
1 teaspoon cinnamon
pinch of nutmeg
1 egg white
1 tablespoon water

Preheat the oven to 450°.

Combine the berries and rhubarb in a large bowl. Add sucanat and stir gently until well combined. Sprinkle the tapioca flour, cinnamon, and nutmeg over the berry mixture, gently folding until combined.

Beat the egg white and water in a small bowl. Set aside.

On a generously floured work surface, roll out one of the pie crusts to about 12″ or 13″ in diameter. Gently wrap it around the rolling pin and transfer it to a 9″ pie plate. Brush the inside of the crust with the egg white mixture. This helps to avoid a soggy crust.

Pour the fruit filling into the crust. Roll out the top crust and use it whole or create a design that inspires you. I chose to make a lattice pattern with the top crust. Brush the egg wash over the top of the crust as well.

Bake the pie for 15 minutes at 450°, then turn the oven down to 350° and bake for an additional 35-50 minutes. If it looks like the filling may bubble over in the oven, place a baking sheet covered with foil underneath the pie. The pie is done when the crust turns brown and the filling is bubbling.

Allow the pie to cool on a cooling rack for 45 minutes before slicing. Then eat it all up!

I miss fresh berries during the winter. Luckily, I found some strawberries in my freezer. My first instinct was to make strawberry muffins, but I decided to try a quick bread instead. Of course, I didn’t have enough strawberries, so I added some frozen blueberries as well.

This bread is quick and easy. [...]]]>

I miss fresh berries during the winter. Luckily, I found some strawberries in my freezer. My first instinct was to make strawberry muffins, but I decided to try a quick bread instead. Of course, I didn’t have enough strawberries, so I added some frozen blueberries as well.

This bread is quick and easy. It doesn’t get much simpler than this. Two mixing bowls, one loaf pan, and into the oven it goes. An hour later, you’ve got a healthy snack!

While your bread is baking, you’ll want to check out this cookbook:

Lauren from Celiac Teen has compiled an ebook to benefit survivors of the earthquake in Haiti. All proceeds will be donated to the Canadian Red Cross, earmarked for Haiti earthquake relief efforts.

Lauren compiled 87 recipes, donated by 71 individuals (one of whom is me!). She asked foodies to donate recipes that make us think of home, so that we may remember those who lost their home in the earthquake. I am proud to be a part of this amazing fundraising effort. I hope that you’ll make a donation!

And now, without further ado, I bring you a bread recipe.

Blueberry Strawberry Quick Bread
Adapted from The King Arthur Flour Baker’s Companion
Yield: One loaf

1 1/2 cups white whole wheat flour
1/2 cup brown sugar, packed
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
2 eggs
1/2 cup mashed strawberries
1/2 cup blueberries
1/2 cup unsweetened applesauce
1/4 cup canola oil

Preheat oven to 350°. Grease a 9 x 5 loaf pan with butter, or spray with cooking spray.

In a large bowl, combine the flour, sugar, baking soda, salt, and nutmeg. In a separate bowl, whisk together the eggs, strawberries, applesauce, and oil. Fold in the blueberries.

Pour the wet ingredients into the dry ingredients, and stir until combined. Pour into the pan, and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Cool the bread in the pan for 5 minutes, then remove from the pan and cool on a cooling rack.

Banana oatmeal muffins are my go to muffin.  I always have the ingredients on hand and it’s so easy to whip up a batch.  My basic recipe is very forgiving.  I can change it up in any number of ways and the muffins still come out delicious.

This time I’ve made them healthier [...]]]>

Banana oatmeal muffins are my go to muffin.  I always have the ingredients on hand and it’s so easy to whip up a batch.  My basic recipe is very forgiving.  I can change it up in any number of ways and the muffins still come out delicious.

This time I’ve made them healthier and added a bit of spice.  Now I don’t feel so guilty when I reach for one to help me get through those last two hours of the workday!

Before I get to the muffins I’ve got to share this photo.  I live in southern California, and I woke up to this view of my street:

We’ve been having this huge rainstorm all week.  Torrential rainfalls, flooding, tornado warnings, and now snow!  I don’t get to see snow very often so it’s definitely a treat.

Also, my week was made a little brighter by Josie at Daydreamer Desserts.  She presented me with this Happy 101 award.

To accept this award, here’s what I need to do:

List 10 things that make me happy:

1. Baking and cooking
2. Ballet class
3. Listening to or playing music
4. Camping and hiking
5. My cat
6. Yard work
7. Contra dancing
8. Daydreaming about my next vacation
9. Reading a good book
10. Chocolate

Tag 10 other bloggers who brighten my day, link to their blogs, and notify the recipients.  Also, link back to the blogger who gave the award (see above).

Bloggers who brighten my day:

1. Lauren of Celiac Teen
2. Anita of Leave Room for Dessert
3. Kelly of The Picky Plate
4. Jen of My Kitchen Addiction
5. Sarah of Blue Ridge Baker
6. Rosalie of Mary Poppins in Heels
7. Emily of What’s Cooking in Emily’s Kitchen
8. Mimi of Delectable Tidbits
9. Claire of Culinary Goddess
10. Charlene of Secrets of a Southern Kitchen

And now, back to muffins.

Banana Oatmeal Spice Muffins
Recipe by Simple Math Bakery
Yield: 12 muffins

1 cup old-fashioned oats
1 1/4 cup white whole wheat flour (all-purpose works, too!)
1/3 cup brown sugar, lightly packed
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
3 medium-sized bananas, very ripe
1 egg
1/3 cup unsweetened applesauce

Preheat the oven to 375°.  Grease a muffin pan, or line muffin cups with paper liners.

Mix all dry ingredients in a large bowl.  Set aside.

In a medium bowl, mash the bananas.  Add egg and applesauce and beat until combined.

Pour the banana mixture into the flour mixture and stir just until combined.  Divide the batter between the muffin cups, and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.