Wholesome Fall Muffuns

1 cup whole-wheat flour
3/4 cup wheat bran (I have used oat bran and it works great too)
3/4 cup granulated sugar
1 1/2 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
1 cup canned pure pumpkin
2 eggs
2/3 cup buttermilk
1/4 cup canola oil

Heat oven to 400 degrees.  Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the flour, wheat bran, granulated sugar, cinnamon, baking powder, baking soda and salt.
Fold the pumpkin mixture into the flour mixture just until combined.  Divide the batter among the lined muffin cups (about 1/3 cup each) and bake until a wooden pick inserted into the middle comes out clean, 20 to 25 minutes.

womansday.com/October 2013 - Lydia Smyth

Cream Cheese Coffee Cake

1 cup (8 oz)sour cream                          Filling:

½ cup sugar                                             2 (8 oz) pkg. cream cheese, softened

½ cup butter

1 tsp. salt                                                 ¾ cup sugar

2 pkg. (2 TBSP) dry yeast                      1 egg, beaten

½ cup warm water                                  2 tsp. vanilla

2 eggs, beaten                                         1/8 tsp. salt

4 cups flour

Glaze:

2 ½ cup powdered sugar

¼ cup milk

1 tsp. vanilla

Toasted sliced almonds, optional

In a saucepan, combine sour cream, sugar, butter and salt.  Cook over medium-low beat, stirring constantly, for 5-10 minutes or until well blended.  Cool to room temperature.  In a mixing bowl, dissolve yeast in water.  Add sour cream mixture and eggs; mix well.  Gradually stir in flour.  (Dough will be very soft.)  Cover and refrigerate overnight.  Next day, combine filling ingredients in a mixing bowl until well blended.  Turn dough onto a floured board; knead 5-6 times.  Divide into 4 equal portions. Roll each portion

into a 12-in. x 8-in. rectangle.  Spread ¼ of the filling on each to within 1 in. of edges.  Roll up jelly-roll style from long side; pinch seams and ends to seal.  Place, seam side down, on greased baking sheet.  Cut six X’s on top of loaves.  Cover and let rise until nearly doubled, about 1 hour.  Bake at 375* for 20-25 minutes or until golden brown.  Cool on wire racks.  Combine the first three glaze ingredients; drizzle over loaves.  Sprinkle with almonds if desired.  Store in the refrigerator.