Lemon Poppy Seed Muffins

2 cups all purpose flour
3/4 cup white sugar
1/8 cup poppy seeds
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
1 cup lemon flavored yogurt
1 tbsp lemon extract
1/3 up vegetable oil
1 tbsp grated lemon zest
1/3 cup lemon juice
3 tbsp white sugar

1. Preheat oven to 400 degrees. Lightly grease a muffin tin
2. Combine the four, 3/4 cup white sugar, poppy seeds, baking powder, baking soda, and salt
3. Ina separate bowl mix the eggs, yogurt, lemon extract, vegetable oil, and lemon zest. Blend well and pour over the flour mixture. Mix until just combined. Do not overmix!
4. Spoon the batter evenly between the prepared muffin cups. Bake for 20 minutes.
5. Combine the lemon juice and the remaining 3 tbsp of white sugar. Stir until sugar dissolves.
6. Once the muffins are baked pierce the tops several times with a toothpick. Slowly pour about 1 tbsp o f the lemon juice mixture over the tops of each muffin. Let muffins cool in pan for 10 minutes before removing from the tin. Enjoy!

Black Bean Brownies

Black Bean Brownies
submitted by: Rachel Green

1 box brownie mix (I used triple chocolate chunk)
1 can black beans rinsed and drained
1/2 cup water

puree black beans and water in a blender or food processor. Combine with brownie mix. DO NOT ADD OIL OR EGGS bake according to package directions. Enjoy!

These turned out very tasty. You can't taste beans at all. The beans do change the texture of the brownies a little bit-they are a little more dense. Pack some protein and fiber into your treats-oh yeah!

Banana Bread

Recipe submitted by Rachel Henry:

• 3 1/2 cups flour
• 3 tsp baking powder
• 1 tsp salt
• 1 tsp baking soda
• 2 cups mashed ripe bananas
• 2 TB lemon juice
• 3/4 cup shortening
• 1 1/2 cup sugar
• 3 eggs
• 3/4 cups milk
• 1/2 cup walnuts

Mix dry ingredients. Mix bananas with lemon juice in a separate bowl and set aside. Cream together shortening and sugars. Add eggs and beat until light and fluffy (about 4 minutes). add dry ingredients alternately with milk. Fold in bananas and nuts. Bake at 350 for 45 minutes for small loaves or 1 hour for 1 large and 3 small loaves.

Carrot Cake

2 cups white sugar
3/4 cups vegetable oil
3 eggs
1 tsp vanilla extract
3/4 cup buttermilk
2 cups grated carrots
1 cup flaked coconut
1 cup applesauce
2 cups all-purpose flour
2 tsp baking soda
2 tsp ground cinnamon
1 1/2 tsp salt
1 cup chopped walnuts (optional)
1/2 cup butter
1 (8 ounce) package cream cheese
1 tsp vanilla
4 cups powdered sugar

1. Preheat oven to 350 degrees. Grease a 9x13 pan (I used two 9 inch round pans).
2. In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, and applesauce. In a seperate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture. Stir in chopped nuts (if you're using them). Spread batter into prepared pan.
3. Bake for 40-50 minutes or until toothpick inserted into cake comes out clean. Remove from oven and let cool.
4. In a medium mixing bowl, combine butter, cream cheese, vanilla and powdered sugar. Blend until creamy. Frost cake.