Pumpkin Bread Muffins

INGREDIENTS:
5 Cup cooked pumpkin (4 if you don’t like it too moist)
2 Cup maple syrup (grade b)
2 Each "eggs" = 2 tablespoons ground flaxseed pureed w/ 6 tablespoons water
1 Cup coconut milk or other nut milk
3/4 Cup safflower oil
1 Teaspoon vanilla extract
4 Cup spelt flour
3 Teaspoon baking soda
3 Teaspoon baking powder
1 Tablespoon ground cinnamon
1 Teaspoon ground nutmeg
3/4 Cup grain-sweetened, nondairy chocolate or carob chips
1 Cup whole nuts (pecans, walnut or macadamia), save a little bit of chocolate and nuts to sprinkle on top
1/4 Teaspoon clove
1 Teaspoon ground ginger

INSTRUCTIONS:
1 - Preheat oven to 350 F. Oil two 9"x5" glass loaf pans.
2 - Combine he pumpkin puree, sugar, "eggs", milk, oil, and vanilla extract in a mixing bowl. 3 3 - In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, clove, ginger, and most of the chocolate chips and nuts if reserving some to sprinkle on top.
4 - Add the wet ingredients to the dry ingredients until just combined.
5 - Fill the prepared pans with the batter. Top with the reserved chocolate chips and nuts.
6 - Bake for 45 minutes to 1 hour or until the top springs back when pressed with a finger.
7 - Let the loaves cool in the pans for a few minutes, then turn out onto a baking rack to cool completely.

COMMENTS:
Thanks to Michelle Palenscar for this recipe. Can't wait to try it!

Banana Bread Muffins

INGREDIENTS:

1.5 Cup whole sweat pastry flour
1.5 Teaspoon aluminum-free baking powder
.25 Teaspoon Salt
.5 Cup walnuts, toasted and coarsely chopped
1 Cup ripe bananas, (2-3 bananas) mashed
.25 Cup light vegetable oil (e.g. canola)
.25 Cup brown rice malt syrup
2 Tablespoon pure maple syrup
1.5 Teaspoon vanilla
.25 Teaspoon citrus zest (lemon, lime, or orange)
1/3 Cup soy milk

INSTRUCTIONS:
1- Preheat the oven to 350 F.
2- In medium bowl, mix dry ingredients and stir in nuts.
3- In another bowl, whisk wet ingredients.
4- Add wet ingredients to dry to form a somewhat thick batter. Add more soy milk as needed.
5- Pour in muffin tin, lined with paper liners.
6- Bake until golden, about 20 minutes. Makes 8-10 regular size and 2 dozen mini-muffins. (or) if you want loaf...Line bottom of 9x5x3-inch loaf pan with parchment and oil the sides.
7- Transfer batter of pan. Bake until quite golden, 45-60 minutes. Turn onto a rack to cool.

COMMENTS:
Thanks to Michelle Palenscar for this recipe. I didn't get to try it when she made it, but on the basis of the recipe requests, it's a keeper!

Escarole with Black-Eyed Peas

INGREDIENTS

4 cloves of Garlic
1 small Onion
1/2 cup dried black eyed peas
1 bunch Escarole
2 tbsp Vegetable Oil
1 tsp Lemon juice
Salt , Pepper, Tarragon to taste

DIRECTIONS

1 - Soak black eyed peas overnight
2 - Drain, rinse black eyed peas
3 - Chop onions, garlic
4 - Suate Garlic Onions & garlic till close to translucent on high heat
5 - Add Peas, saute for a few minutes and add 1/2 cup of water
6 - Turn the heat down to low, let simmer till peas are soft; adding water if needed
7 - Tear escarole to 3 inch pieces
8 - Add salt, pepper, tarragon, lemon juice and Escarole. Simmer till escarole till it turn bright green in color.
9 - Remove, serve with rice or pasta.

COMMENTS

Use canned black eyed peas if needed - 1 can, drained and rinsed. When using canned peas, the cook time will be reduced.