Tuesday, October 28, 2014

Cinnamon Crumb Muffins

2 c. plus ⅓ c. flour, divided
⅔ c. plus ¼ c. sugar, divided
1 ½ t. baking powder
½ t. baking soda
¼ t. ground nutmeg
1 c. chunky applesauce
¼ c. milk
¼ c. vegetable oil
1 egg, lightly beaten
4 t. cinnamon extract
¼ c. butter, melted

  1. Preheat oven to 400°F. Lightly grease 12 muffin cups or line with paper baking cups. Set aside. Mix 2 cups flour, ⅔ cup sugar, baking powder, baking soda and nutmeg in large bowl. Mix applesauce, milk, oil, egg and cinnamon extract in medium bowl. Add to flour mixture; stir just until dry ingredients are moistened.
  2. Spoon batter into prepared muffin cups, filling each cup ⅔ full. Mix remaining ⅓ cup flour, remaining ¼ cup sugar and butter. Sprinkle over batter.
  3. Bake 18 to 20 minutes or until toothpick inserted in center of muffins comes out clean. Serve warm.

Chocolate-Peppermint Layer Cake

1 (18 ¼ -oz.) package dark-chocolate fudge-cake mix
1¼ c. water
½ c. light mayonnaise
¾ c. fat-free egg substitute
¾ t. peppermint extract

2 (12-oz.) container frozen fat-free whipped topping, thawed

  1. Preheat the oven to 350 F.  Spray 2 (9-inch) round cake pans with nonstick spray.
  2. With an electric mixer on low speed, beat the cake mix, water, mayonnaise, egg substitute, and peppermint extract in a large bowl until blended, about 1 minute.  With the mixer on medium-high speed, beat until fluffy, about 2 minutes.  Spread the batter evenly in the pans.  Bake until a toothpick inserted into the center of each cake comes out clean, 25-30 minutes.  Cool in the pans on a rack 15 minutes.  Remove from the pans and cool completely on the rack.
  3. With a large serrated knife, slice each cake in half horizontally to make a total of 4 layers.
  4. Place 1 layer, cut side up, on a serving plate.  Spread the top with 1 cup of the whipped topping.  Repeat with the remaining 3 layers and whipped topping.

Serves 16