Date: Mon, 20 Mar 2023 04:39:48 +0000 --------------- BEGIN bread-bakers.v123.n007 --------------- 01. Looking for a recipe (Arlene Klatt) 02. Bread Machine Dede's Buttermilk Bread (Reggie Dwork) 03. Bacon Cheddar Beer Bread (Reggie Dwork) 04. Borsch Culture Bread (Reggie Dwork) 05. Country Oatmeal Bread (Reggie Dwork) 06. Dutch Oven Herb Bread (Reggie Dwork) 07. Everyday Whole Grain Bread (Reggie Dwork) 08. Roasted Tomato Focaccia (Reggie Dwork) 09. Cooks Country Pumpkin Spice Muffins (Reggie Dwork) --------------- MESSAGE bread-bakers.v123.n007.1 --------------- Date: Mon, 6 Mar 2023 11:35:21 -0600 From: Arlene Klatt Subject: Looking for a recipe Hi all I am looking for a recipe for a sourdough white chocolate lemon bread. I purchased a loaf at a Kris Kringle market while visiting our son in Colorado and have tried several times to replicate using a recipe I found on a blog site. The one recipe I found on the web is at pantrymama blog it is in grams and I am either not converting it correctly or technique that I am using is wrong. The bread was a white wheat loaf with white chocolate chips worked thru it and had a great lemon flavor. I would guess it used both lemon juice and lemon rind. Hope someone can Arlene Blog Spot http://quiltiowa.blogspot.com/ --------------- MESSAGE bread-bakers.v123.n007.2 --------------- Date: Sun, 19 Mar 2023 21:22:50 -0700 From: Reggie Dwork Subject: Bread Machine Dede's Buttermilk Bread * Exported from MasterCook * Bread Machine Dede's Buttermilk Bread Recipe By : Rehberg & Conway Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Fatfree Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 lb loaf -- 1 lb loaf 2 tsp bread machine yeast -- 1/2 Tbsp 3 c bread flour -- 2 c 1 1/2 tsp salt -- 1 tsp 1 Tbsp margarine -- 1 Tbsp 3 Tbsp honey -- 2 Tbsp 1 1/8 c buttermilk -- 7/8 c Use light crust setting. If desired, use buttermilk powder and water. Source: "Bread Machine Magic" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 119 Calories; 1g Fat (9.9% calories from fat); 4g Protein; 23g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 227mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0109 --------------- MESSAGE bread-bakers.v123.n007.3 --------------- Date: Sun, 19 Mar 2023 21:24:11 -0700 From: Reggie Dwork Subject: Bacon Cheddar Beer Bread * Exported from MasterCook * Bread, Bacon Cheddar Beer Recipe By : Donna Elick Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Posted Quick Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour -- (363 g) 1 tablespoon baking powder 1 teaspoon salt 3 tablespoons granulated sugar 1 1/4 cup shredded cheese -- (I used Monterey Jack, Colby and Cheddar mixture) 12 oz bottle of beer -- (I used Blue Moon) 4 slices bacon -- cooked & chopped or 1/4 cup real bacon bits 2 tablespoons butter -- melted Bacon Cheddar Beer Bread is a simple no-knead recipe that is mixed with a spoon and ready to go in the oven before it is done preheating! Loaded with cheese and bacon this is a winner! Tip: If you are sensitive to beer you can substitute lemon-lime soda, or ginger ale. I HIGHLY recommend using the beer though. It gives it an incredible flavor that you will miss out on using the substitutions. Preheat oven to 350F. Prepare a 9"x5" bread pan by greasing with butter. Set aside. In a large bowl, combine flour, baking powder, salt and sugar with a whisk. Make a well in the center. Add bacon, about 3/4 of cheese and full beer into the well. Stir mixture with a spoon until combined. Pour mixture into prepared bread pan. Add remaining cheese. Drizzle with 1 tablespoon of butter. Bake for 30 minutes. Remove from oven and drizzle remaining butter over the top. Bake for an additional 25 to 30 minutes or until browned on top and loaf thumps when you tap the top. Remove to a wire rack and allow to cool for 5 minutes. Remove from pan and allow to cool on wire rack. You can brush with more butter if you choose. Review: Made this tonight (I think I found & saved it via Pinterest) and was it ever easy and delicious! We used a really dark lager which made for a rich nutty flavor and much darker brown bread, and I think I held back too much cheese for the top or maybe just didn't use enough cheese overall (was still real good just had a more cheesy crust than inside if you know what I mean) - also mine rose all the way over the top of the pan during baking. We all loved it, and will def. be making again - look forward to trying it with different beers :) thanks a bunch for this recipe! Review: I made this twice in the past week, and it is simply delicious! The bacon really offsets the bitterness of the beer making a great combo. The only thing I ran into was my mixture didn't seem as liquid-esque like your picture. I just opened another bottle and poured in a little extra. Thanks for sharing! Review: I just made this tonight. I used a dark beer, so it wasn't a "white" bread, but it smelled delicious, looked amazing, and tasted even better! Will definitely be making it again. Review: I made this recipe this afternoon and it is fantastic. So very easy to make and a great result. We couldn't wait to try it when it came out of the oven, and it tasted wonderful. This is easily one of our family favourites already. Thank you! Review: I just finished making this: did have to add about 1/2 cup milk (used skim) and because we are bacon lovers, used 8 pieces... medium sharp cheddar. INCREDIBLE flavour!!! INCREDIBLE! Now going out to buy more bacon and make 2 more loaves! PERFECT for breakfast sandwiches and grilled cheese and to accompany soup/stew. GREAT RECIPE!! Review: Made a change did not put bacon in, instead two tablespoons of chopped sliced jar jalapeños came out so yummy! Very big hit! Not to spicy just right. So easy and quick, your family will love it. Review: made this great bread yesterdag. Super taste. thanks fot the recipy. So we eat this great bread ib the netherlands to !!!!! S(Internet address): https://www.theslowroasteditalian.com/2012/02/bacon-cheddar-beer-bread.html - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 167 Calories; 3g Fat (18.5% calories from fat); 4g Protein; 28g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 355mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 1115 --------------- MESSAGE bread-bakers.v123.n007.4 --------------- Date: Sun, 19 Mar 2023 21:28:04 -0700 From: Reggie Dwork Subject: Borsch Culture Bread * Exported from MasterCook * Bread, Borsch Culture Recipe By :Paul Barker Serving Size : 0 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Borsch: 200 g wheat bran 100 g polenta 2500 g water 1 slice bread -- toasted 3 bay leaves Dough: 1000 g white bread flour 24 g salt 400 g borsch culture -- Note: 400 g Borsch water 675 g + water Note: (100% hydration twice fed daily using wholemeal flour for 2 days) Used after 3 days. 2-3 hour bulk with 3 s&f. (shape & fold) Shape Prove Retard 12-36 hours Baked under a pot with a dash of water to enhance the fish eyes ?? Lovely lively dough. I've been making bread using the water from a Romanian Bors (borsch) which is a fermentation used in Eastern European cooking. It is made by fermenting bran, polenta, toast, bay leaves and water. It was fizzy in two days and ready for bread making from say 3. Used about 75% hydration. I made this with the guidance of Irina Georgescu author of a lovely Romanian cookbook Carpathia. S(Internet address): https://www.facebook.com/groups/287359331685436/?multi_permalinks=1056915494729812 - - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v123.n007.5 --------------- Date: Sun, 19 Mar 2023 21:29:13 -0700 From: Reggie Dwork Subject: Country Oatmeal Bread * Exported from MasterCook * Bread, Country Oatmeal Recipe By : Red Star Yeast Co. Serving Size : 36 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 tsp. Active Dry Yeast -- (1/2oz, 14g) 3/4 cup water 3 Tbsp sugar 3 Tbsp melted butter -- or oil 2 cups milk 2 tsp salt 1 cup oats, rolled (raw) -- (quick) 3 cups bread flour 3 cups whole wheat flour 2 Tbsp oats, rolled (raw) -- (quick), for topping, optional A hearty, delicious bread recipe that is perfect served as toast or with your favorite sandwich fixings. Yield: 2 loaves In large bowl combine Active Dry Yeast, water (heated to 110-115F) and sugar; let stand 10 minutes. Stir in butter, milk (heated to 110-115F), salt, oats and all-purpose flour; beat until smooth. Mix in enough remaining whole wheat flour to make dough easy to handle. On lightly floured surface, turn out dough; knead until dough is smooth, elastic, about 10 minutes. Place dough in greased bowl. Cover; let rise in warm place until almost doubled in bulk, about 1 hour. Grease two 9x5x2" pans; set aside. Punch down dough and turn out on lightly floured surface. Cover and let rest 10 minutes. Shape into loaves. Place in prepared pans. Cover and let rise until doubled in bulk, about 45 minutes. Brush the loaf lightly with water and sprinkle with water and sprinkle oats over top. Preheat oven to 425F. Bake loaves 25 to 30 minutes, until lightly browned and bread sounds hollow when tapped. Remove from pans to wire rack to cool. Note: *You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Review: A great basic recipe! The mix of white and whole wheat flour keeps it from being too dense and "healthy" tasting, but it really is wholesome. I even used all purpose flour instead of bread flour, and it turned out just fine. I'd make this again. S(Internet address): https://redstaryeast.com/recipes/country-oatmeal-bread/ Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 107 Calories; 2g Fat (16.2% calories from fat); 4g Protein; 19g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 136mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 1215 --------------- MESSAGE bread-bakers.v123.n007.6 --------------- Date: Sun, 19 Mar 2023 21:30:12 -0700 From: Reggie Dwork Subject: Dutch Oven Herb Bread * Exported from MasterCook * Bread, Dutch Oven Herb Recipe By : Annalise Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water -- warm, (250 ml) 2 1/4 teaspoons active dry yeast -- (1 envelope) 1/2 cup unsalted butter -- (113 g) 1 tablespoon fresh herbs -- heaping, chopped, (I used rosemary, thyme, and sage) 2 teaspoons coarse salt -- plus more for sprinkling 3 cups bread flour -- (to 4C), (567 grams) Olive oil A rustic loaf of bread flavored with fresh herbs and baked in a dutch oven. Crisp on the outside, soft and tender on the inside. COOK: 1 HR TOTAL: 3 HRS Combine warm water and yeast and let sit for 5 minutes. Melt the butter in a small saucepan. Remove from heat and add fresh herbs. Let cool slightly. In the bowl of a stand mixer fitted with a dough hook, combine 2 cups of the bread flour and salt. Add the yeast mixture and butter mixture and mix until dough comes together. Add remaining flour 1/4 cup at a time until dough clears the bowl and is just slightly sticky to the touch. Knead until smooth and elastic, about 5 minutes with an electric mixer and dough hook. You may also knead by hand, it will just take longer. Cover and let rise until doubled, about 1 hour. Preheat oven to 450F. Line a cast iron dutch oven with parchment paper or grease with olive oil. Punch down the dough and knead a few times by hand. Reshape and place in the prepared dutch oven. Use a sharp knife to cut a fairly deep "x" into the dough. Drizzle with olive oil and sprinkle with coarse salt and more herbs. Cover and let rise an additional 30 minutes. Bake for 30 minutes with the lid of the dutch oven on. Remove the lid and bake for an additional 15 to 30 minutes until loaf is browned. Let cool completely before slicing. NOTES: You can substitute all-purpose flour for the bread flour if you'd like, but I highly recommend using bread flour if possible. It yields a lighter texture. Question: This looks delicious, but, alas, I do not own a cast iron dutch oven. Can you please recommend an alternate baking pan? Thanks so much! Response: Hi Jocelyn, you can bake it on a regular sheet pan instead, you just won't have that crispy crust. Review: I have made this bread twice and each time it came out perfectly. Thank you for the recipe! Question: What size Dutch oven do you use? Response: I have used both a 6 and 8 quart. Question: I don't have a stand mixer. Can I mix by hand or use an electric hand mixer? Response: You can definitely mix by hand! Review: I just made this bread for the third time. This time, I replaced the butter with 1/2 cup of olive oil. WOW! Really good. Thanks for the recipe. Review: On my 3rd loaf, I tried substituting EVOO in place of the butter. Very tasty variation. Thanks for the recipie. Question: Can I replace the active dry with rapid rise yeast? If so what other else's should I do to my bread? Response: I believe you can replace with no problem. I often use Red Star Yeast's "Quick Rise" yeast and make no other changes besides shortening the first rise time to about 30ish minutes. I hope this helps! Review: This bread is really good and easy to make. It's a touch salty for my taste, so I'll reduce the amount next time. I'll definitely make it again, though. Source: "Joy the Baker" S(Internet address): https://www.completelydelicious.com/dutch-oven-rustic-herb-loaf/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 194 Calories; 8g Fat (38.5% calories from fat); 4g Protein; 25g Carbohydrate; trace Dietary Fiber; 21mg Cholesterol; 317mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fat. NOTES : 2020 - 1218 --------------- MESSAGE bread-bakers.v123.n007.7 --------------- Date: Sun, 19 Mar 2023 21:31:13 -0700 From: Reggie Dwork Subject: Everyday Whole Grain Bread * Exported from MasterCook * Bread, Everyday Whole Grain Recipe By : King Arthur Baking Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups warm water -- (454g) 1/4 cup sugar -- (50g) 2 1/4 teaspoons active dry yeast -- or instant yeast (1 packet yeast) 3 cups White Whole Wheat Flour -- (340g) 1 tablespoon salt 1/4 cup vegetable oil -- (50g) 3 cups Unbleached All-Purpose Flour -- (361g) Nothing beats a hearty sandwich, and whole wheat bread is a natural place to start. But what about those who say they don't like whole wheat? This recipe walks a tasty line between hearty and mild, using equal parts all-purpose and white whole wheat flours to produce a high-rising, tender loaf. It can be baked in a loaf pan; or made into a freeform loaf, for more of a "grip and rip" bread. Either way, it's simply delicious. PREP: 30 mins BAKE: 28 to 32 mins TOTAL: 3:02 YIELD: 2 loaves In a large bowl combine the water, sugar, yeast, and 2 cups of the white whole wheat flour. Let the mixture rest for a few minutes, until bubbles form. Stir in the remaining 1 cup white whole wheat flour, the salt, and the oil. Stir in 2 cups of the all-purpose flour. Sprinkle an additional 1/2 cup flour over the sticky dough, mixing it in with a spatula or your hands. Sprinkle some of the remaining 1/2 cup all-purpose flour on a clean work surface. Place the dough onto the work surface and knead it for 5 minutes, adding a bit more flour if needed to prevent sticking. Alternatively, knead the dough in the bowl of your stand mixer; or in the bucket of a bread machine set on the dough cycle. Add the final 1/2 cup flour as needed to create a soft, smooth dough. Let the dough rest while you scrape out your mixing bowl and wipe it with oil. If you're kneading by hand, knead the dough a few minutes more; it should feel bouncy. Place it into the oiled bowl, and cover with plastic wrap. Place the dough somewhere warm (65F to 75 is ideal) to rise until double in size, about 1 1/2 hours. Gently deflate the dough, and divide it in half. Shape each piece into an 8" to 9" log. Place each log into a lightly greased loaf pan, or onto a lightly greased or parchment-lined baking sheet. Tent the loaves with lightly greased plastic wrap, and let them rise for 30 minutes. While the loaves are rising, preheat your oven to 375F. Uncover the bread, and bake it for about 30 minutes, until the crust is golden brown. If you have a digital thermometer, the internal temperature at the center will be about 190F. Remove the bread from the oven, and transfer it to a rack to cool. Wrap completely cooled bread in plastic, and store at room temperature for several days; freeze for longer storage. Tips: What size loaf pan should you use? An 8 1/2" x 4 1/2" pan will yield a taller loaf, one whose slices are closer to those of a normal-sized sandwich loaf; a 9" x 5" loaf pan, a shorter loaf with more rectangular slices. The instructions above were written for middle-school kids, most of whom have probably never baked bread before. If you're a seasoned bread baker, feel free to put the ingredients together however you're most comfortable, be that following the directions as written; or simply "mix everything together and knead." Also, give the bread a few decorative slashes prior to baking if desired. Cal 100, Fat 2g, Carb 18g, Sod 220mg, Fiber 2g, Pro 3g S(Internet address): https://www.kingarthurbaking.com/recipes/everyday-whole-grain-bread-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 183 Calories; 4g Fat (17.5% calories from fat); 5g Protein; 33g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 358mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 1028 --------------- MESSAGE bread-bakers.v123.n007.8 --------------- Date: Sun, 19 Mar 2023 21:32:19 -0700 From: Reggie Dwork Subject: Roasted Tomato Focaccia * Exported from MasterCook * Focaccia, Roasted Tomato Recipe By : Annalise Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water -- (250 ml) 1 tablespoon olive oil 2 cups bread flour -- (to 2 1/2C), (240-300 g) 1 teaspoon salt -- coarse 1 tablespoon granulated sugar 2 1/4 tsp Active Dry Yeast 1 tablespoon fresh thyme -- divided 1 cup tomatoes -- cherry, or grape tomatoes, halved (150 g) Additional olive oil -- for brushing Coarse salt -- for sprinkling A flavorful, chewy, and soft focaccia bread topped with oven-roasted tomatoes and fresh thyme. PREP: 20 MINS COOK: 20 MINS RISE: 1 HR TOTAL: 1:40 Heat the water and olive oil in a saucepan over medium heat until it starts to steam. Remove from heat and let cool for about 5 minutes, or until temperature is 120-130F. In the bowl of a stand mixer fitted with a dough hook attachment, combine 1 cup of the bread flour with the salt, sugar, yeast and half of the fresh thyme. Add the water mixture and mix until it forms a wet dough, scraping down the bowl as necessary. Add the remaining bread flour 1/4 cup at a time while mixing until dough clears the bowl and is tacky but doesn't stick to your fingers when touched. You may not need all 2 1/2 cups flour. Knead for 5 to 7 minutes until smooth and elastic. Place bowl in a greased bowl and turn to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down dough and knead a few times to remove air bubbles. Shape dough into a rough 14" circle on a sheet pan, cover, and let rise for an additional 15 minutes. Use your fingers to dimple the dough, pressing your fingers all the way down. Brush with olive oil and gently press the tomatoes into the top of the dough. Sprinkle with remaining thyme and a heavy pinch of salt. Bake at 375F until golden brown, about 20 to 25 minutes. Serve warm or at room temperature. Focaccia is best consumed the day it is made, but will keep well wrapped at room temperature for a few days. Cal 282, Fat 2g, Carb 54g, Sod 295mg, Fiber 2g, Pro 9g Review: Made this for Sunday dinner! I dug a corned beef roast out of the chest freezer and my husb wanted bread to go with it, so, ta da! Just a half batch for the two of us, I made it in a cake pan and it was done baking in 15 minutes. DELICIOUS with the little roasted tomatoes and the coarse salt on top. And definitely don't skip the herbs in the dough. I only have chives growing this year so that's what I used, but I'll have to locate some thyme and try it again. Thanks for the excellent, easy recipe. S(Internet address): https://www.completelydelicious.com/roasted-tomato-focaccia-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 153 Calories; 2g Fat (14.1% calories from fat); 5g Protein; 28g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 271mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 1218 --------------- MESSAGE bread-bakers.v123.n007.9 --------------- Date: Sun, 19 Mar 2023 21:34:30 -0700 From: Reggie Dwork Subject: Cooks Country Pumpkin Spice Muffins * Exported from MasterCook * Muffins, Cooks Country Pumpkin Spice Recipe By : Cooks Country Serving Size : 12 Preparation Time :0:00 Categories : Hand Made Muffins/Rolls Posted Stand Mixer Want to try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- TOPPING: 1/2 cup all-purpose flour -- (2 1/2 oz) 5 tablespoons sugar -- (2 1/4 oz) 1 teaspoon pumpkin pie spice 1 Pinch salt 4 tablespoons unsalted butter -- melted MUFFINS: 2 1/2 cups all-purpose flour -- (12 1/2 oz) 2 cups sugar -- (14 oz) 1 tablespoon pumpkin pie spice 2 teaspoons baking powder 3/4 teaspoon salt 1 cup canned unsweetened pumpkin puree 8 tablespoons unsalted butter -- melted 2 large eggs 1/4 cup milk 2 teaspoons vanilla extract Our favorite canned pumpkin puree is made by Libby's. One 15-ounce can of pumpkin puree is more than enough for this recipe. You can transfer the leftover pumpkin to a zipper-lock bag and freeze it for up to a month. WHY THIS RECIPE WORKS: Canned pumpkin puree adds a bit of subtle flavor to these muffins, but more important, it also makes the muffins ultramoist. For the pumpkin spice blend, we experimented with both homemade blends and store-bought options and found that store-bought worked surprisingly well. We added the spice mix not only to the muffin batter but also to the sweet and crunchy streusel topping. Adjust oven rack to middle position and heat oven to 375F. Generously spray 12-cup muffin tin, including top, with baking spray with flour. FOR THE TOPPING: Combine flour, sugar, pumpkin pie spice, and salt in bowl. Add melted butter and stir until evenly moistened and mixture resembles wet sand; set aside. FOR THE MUFFINS: Whisk flour, sugar, pumpkin pie spice, baking powder, and salt together in bowl. Whisk pumpkin, melted butter, eggs, milk, and vanilla together in separate bowl. Stir flour mixture into pumpkin mixture until just combined. Using greased 1/3-cup dry measuring cup, portion heaping 1/3 cup batter into each muffin cup (cups will be filled to rim). Sprinkle topping evenly over batter, about 1 tablespoon per muffin. Bake muffins until golden brown and toothpick inserted in center comes out with few crumbs attached, 22 to 25 minutes, rotating muffin tin halfway through baking. Let muffins cool in muffin tin on wire rack for 10 minutes. Remove muffins from muffin tin and let cool on rack for 5 minutes. Serve. Source: "Cooks Country" S(Internet address): https://www.cookscountry.com/recipes/10041-pumpkin-spice-muffins - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 392 Calories; 13g Fat (29.4% calories from fat); 5g Protein; 65g Carbohydrate; 2g Dietary Fiber; 67mg Cholesterol; 244mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat; 2 1/2 Other Carbohydrates. NOTES : 2018 - 0225 --------------- END bread-bakers.v123.n007 --------------- Copyright (c) 1996-2023 Regina Dwork and Jeffrey Dwork All Rights Reserved