Haus JaJa

1. Preheat oven to 375°F. Butter and flour muffin tray.
2. In a large bowl, whisk sieved flour, baking powder, salt, and baking soda.
3. Cut butter into 1-inch pieces and add the lemon zest. Mix with electric mixer with paddle attachment on medium speed until smooth and lightened in color. Add sugar in a steady stream, then blend in the egg and vanilla.
4. Reduce speed to low and add flour mixture alternately with the buttermilk.
5. For streusel, whisk flour, sugar, cinnamon, baking powder, and salt. Add the butter and stir until forms crumbs.
6. Portion the batter into pans. Place a layer of blueberries evenly over the batter, then place a dollop of batter on top of the blueberries and add a handful of streusel.
7. Bake for 25-30minutes.

Instructions

1. Preheat oven to 350°F.
2. Butter a 9 x 5 in. loaf pan.
3. In a large bowl, sift together flour, baking powder, baking soda, salt, poppy seeds, and corn starch
4. In another bowl, whisk egg and egg yolks. Add applesauce, vegetable oil, vanilla extract, lemon and orange juice, lemon zest, and sour cream.
5. Add the dry ingredients gradually to the wet mixture.
6. Pour in baking dish and pour oats over top.
7. Bake for 45-60 min. After 15 minutes, slice down the middle to a depth of 1 inch.

Instructions

1. Preheat oven to 375F.
2. Mix flour, cinnamon, baking soda, salt, nutmeg, oats and carob chips.
3. Add applesauce, egg, oil, and vanilla.
4. Bake 12 minutes.